Serves 4
434 cal · 15 min
Blueberry Chicken Pasta Salad with Field Greens
Recipe GLPR3298b0e3a92a85
A vibrant and refreshing pasta salad featuring tender sliced chicken breast, whole grain penne, and crisp field greens brought together with fresh blueberries and a homemade blueberry-balsamic vinaigrette. This dish combines sweet and tangy flavors with the nuttiness of whole grains for a satisfying, colorful lunch or light dinner.
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Ingredients
½ cup Fresh blueberries (for vinaigrette)
2 tablespoons Extra virgin olive oil
2 tablespoons Balsamic vinegar
½ teaspoon Dijon mustard
2 teaspoons Honey
¼ teaspoon Salt
1½ cups Fresh blueberries (for salad)
3 cups Cooked whole grain penne pasta, cooled
12 ounces Cooked chicken breast, sliced
4 cups Field greens
½ cup Red onion, chopped
1 medium Red bell pepper, chopped
Directions
Combine the 1/2 cup fresh blueberries, extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, and salt in a blender. Blend until smooth and well combined. Transfer the vinaigrette to a small bowl and set aside.
In a large serving bowl, add the cooled whole grain penne pasta, sliced cooked chicken breast, field greens, chopped red onion, chopped red bell pepper, and the remaining 1 1/2 cups fresh blueberries.
Pour the blueberry vinaigrette over the salad ingredients and toss gently but thoroughly to coat everything evenly. Divide among four serving bowls and serve immediately.
