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Food

Shredded California Chicken and Blueberry Salad with Camelina Oil Orange Vinaigrette

Serves 4.

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Shredded California Chicken and Blueberry Salad with Camelina Oil Orange Vinaigrette
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. [callout]

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. [/callout]

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:

  • calories 362
  • protein 32g
  • fat 17g
    • saturated fat 3g
    • trans fat 0g
  • carbohydrates 20g
    • sugars 9g
    • fibre 5g
  • sodium 406mg

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.

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This recipe is part of the Lettuce collection.

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