Advertisement
Shredded California Chicken and Blueberry Salad with Camelina Oil Orange Vinaigrette
Serves 4.
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]Advertisement
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.
