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Shredded California Chicken and Blueberry Salad with Camelina Oil Orange Vinaigrette

Name: Shredded California Chicken and Blueberry Salad with Camelina Oil Orange Vinaigrette
Ingredients: 2 boneless, skinless organic chicken breasts; 1/2 cup (125 mL) plain yogurt; 1 Tbsp (15 mL) lemon juice; 1/4 tsp (1 mL) salt; 2 slices sprouted grain bread or gluten-free brown rice bread; 1 head romaine, small leaves removed, large leaves shredded; 1 cup (250 mL) fresh blueberries; 1/4 cup (60 mL) camelina oil or extra-virgin olive oil, plus more for the grill; 3 Tbsp (45 mL) freshly squeezed orange juice; 1 Tbsp (15 mL) apple cider vinegar; 1 Tbsp (15 mL) Dijon mustard; 1/2 garlic clove, grated; 1/8 tsp (0.5 mL) ground black pepper

Serves 4.

Allison Day, RHN

Updated Jun 30, 2017

Influenced by Southern California’s Orange County, which sees near-perfect grilling weather year-round, this meal is a heartier lettuce-based option for summertime lunches and dinners. Tender marinated chicken, plump blueberries (now in season), romaine, simple homemade croutons, and a light camelina oil orange vinaigrette combine to create a new-classic toss that will please any appetite.

Tip

Romaine offers more than just crunch; it’s a provider of folate, a power nutrient for women. To further bump up the superfood quotient in this salad, a handful of shredded raw kale can be added.

Shredded California Chicken and Blueberry Salad with Camelina Oil Orange Vinaigrette

Ingredients

Salad

2 boneless, skinless organic chicken breasts
1/2 cup (125 mL) plain yogurt
1 Tbsp (15 mL) lemon juice
1/4 tsp (1 mL) salt
2 slices sprouted grain bread or gluten-free brown rice bread
1 head romaine, small leaves removed, large leaves shredded
1 cup (250 mL) fresh blueberries

Camelina Oil Orange Vinaigrette

1/4 cup (60 mL) camelina oil or extra-virgin olive oil, plus more for the grill
3 Tbsp (45 mL) freshly squeezed orange juice
1 Tbsp (15 mL) apple cider vinegar
1 Tbsp (15 mL) Dijon mustard
1/2 garlic clove, grated
1/8 tsp (0.5 mL) ground black pepper

Nutrition

Per serving:

calories362
protein32g
fat17g
- saturated fat3g
- trans fat0g
carbohydrates20g
- sugars9g
- fibre5g
sodium406mg

Directions

01

Add chicken to large nonreactive bowl. Mix in yogurt, lemon juice, and salt. Cover and marinate in refrigerator for at least 1 hour or up to 1 day.

02

Preheat grill or grill pan to medium. Lightly brush grill with oil. Grill chicken, leaving marinade intact on flesh, for about 6 minutes per side, or until completely cooked through. Transfer to plate, cover, and rest for 10 minutes. Meanwhile, toast bread on hot grill until crisp; reserve.

03

In small bowl, whisk all vinaigrette ingredients until emulsified.

04

Shred chicken and tear bread into bite-sized pieces and add to large serving bowl along with lettuce and blueberries. Toss with vinaigrette. Serve.

Like this recipe?

This recipe is part of the Lettuce collection.

Allison Day, RHN

Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).

@allison_day

www.hiallisonday.com/

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