Chicken and Blueberry Salad with Orange Dressing

Makes 4 servings


  • 1 lb. boneless, skinless chicken breast tenders
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1/3 cup olive oil
  • 3 tablespoons fresh orange juice
  • 1 1/2 teaspoons honey
  • 3/4 teaspoon Dijon mustard
  • 1 (12-oz.) package garden salad
  • 1 (6-oz.) container fresh blackberries or blueberries
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sliced almonds


  1. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Sprinkle chicken evenly with 1/4 teaspoon salt and 1 teaspoon pepper. Add chicken tenders, and reduce heat to medium. Cook, turning occasionally, about 6 minutes or until chicken is done. Transfer to a cutting board. Let cool, and cut into bite-sized pieces.
  2. Combine oil, orange juice, honey, mustard, 1/4 teaspoon salt and 1/8 teaspoon pepper in a jar with a tight-fitting lid. Cover and shake well to combine.
  3. Place salad in a large serving bowl. Drizzle with dressing, and toss to coat. Top with chicken, berries, cheese and almonds. Serve immediately.


*Recipe prepared by registered dietitians from St. Vincent’s Health System.


Nutrition [Per Serving]:

430 calories; 27 g total fat; 6 g saturated fat; 32 g protein;

16 g carbohydrate; 2 g fiber; 590 mg sodium