Recipe: Chopped Pecan Chicken Salad with Wild Blueberry Lemon Vinaigrette


  • 1/3 cup Lemon Olive Oil
  • 2 boneless, skinless chicken breasts
  • Venice Olive Oil Lemon Sea Salt
  • black pepper
  • 3 tbsp Wild Blueberry Balsamic Vinegar
  • 1 tsp Dijon mustard
  • 1 head Romaine lettuce, finely chopped
  • 1 cup dried blueberries
  • 1 cup pecans, chopped
  • 2/3 cup red onion, diced
  • 1/2 cup blue cheese


  1. Heat 2 tbsp olive oil in a large sauté pan over medium-high heat.
  2. Season the chicken breasts with salt and pepper to taste and cook for 4-5 minutes per side or until the chicken is cooked through.
  3. Transfer the chicken to a plate and let rest/cool for 15 minutes.
  4. Meanwhile, whisk the remaining olive oil, balsamic vinegar and mustard together until well blended.
  5. Season with salt and pepper to taste.
  6. Chop the chicken into small cubes and add to a large bowl with the lettuce, pecans and red onions.
  7. Toss with 1/2 the vinaigrette until well coated.
  8. Top with the blue cheese and serve immediately with remaining vinaigrette on the side.

Recipe Credit: Mango Dragonfly