Blueberry Chicken Pasta Salad with Field Greens

This vibrant salad combines lean protein from chicken with antioxidant-rich blueberries and fiber-packed whole grains for a perfectly balanced, energizing meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1/2 cup fresh blueberries (for vinaigrette) · 42 kcal in the whole recipe
• 2 tablespoons extra virgin olive oil · 252 kcal in the whole recipe
• 2 tablespoons balsamic vinegar · 26 kcal in the whole recipe
• 1/2 teaspoon Dijon mustard · 2 kcal in the whole recipe
• 2 teaspoons honey · 43 kcal in the whole recipe
• 1/4 teaspoon salt
• 1 1/2 cups fresh blueberries (for salad) · 125 kcal in the whole recipe
• 3 cups cooked whole grain penne pasta, cooled · 605 kcal in the whole recipe
• 12 ounces cooked chicken breast, sliced · 546 kcal in the whole recipe
• 4 cups field greens · 24 kcal in the whole recipe
• 1/2 cup red onion, chopped · 33 kcal in the whole recipe
• 1 medium red bell pepper, chopped · 37 kcal in the whole recipe

Method

1. Prepare the vinaigrette by combining 1/2 cup of blueberries, olive oil, balsamic vinegar, Dijon mustard, honey, and salt in a blender. Blend until completely smooth and set aside.

   

2. In a large salad bowl, combine the remaining 1 1/2 cups of blueberries, cooled whole grain penne, sliced cooked chicken breast, field greens, chopped red onion, and chopped red bell pepper.

   

3. Pour the prepared blueberry vinaigrette over the salad ingredients and toss gently to combine all the flavors before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.