Easy Chicken And Blueberry Feta Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Yep, Eating Well has combined blueberries and pasta and then added poached chicken breast and feta cheese which transforms this into a light but very satisfying summer super or fall/winter potluck. If you use leftover chicken, skip step 1 and add shredded chicken in step 4. Ingredients:
1 pound boneless, skinless chicken breast, trimmed of fat |
8 ounces whole-wheat fusilli or radiatore |
3 tablespoons extra-virgin olive oil |
1 large shallot, thinly sliced |
1/3 cup reduced-sodium chicken broth |
1/3 cup crumbled feta cheese |
3 tablespoons lime juice |
1 cup fresh blueberries |
1 tablespoon chopped fresh thyme |
1 teaspoon freshly grated lime zest |
1/4 teaspoon salt |
Directions:
1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
3. Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
4. Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.
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