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Shredded California Chicken and Blueberry Salad with Camelina Oil Orange Vinaigrette

Serves 4.


    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.



    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


    • 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


    Per serving:

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



    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.


    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.


    In small bowl, whisk all vinaigrette ingredients until emulsified.


    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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