Inspiration: I whipped this salad up for lunch one day using just about the only odds and ends that I had left in the refrigerator. It was a day when grocery shopping was desperately needed, and I wasn’t really expecting to much enjoy whatever I threw together. It turned out that I loved this salad so much, that I tossed it onto our dinner menu for the next week. We’re not big salad eaters, and I know that Brandon is usually less-than-excited when a salad appears on the menu for dinner, but I think this one deserved a spot.

What We Loved: I just love how the ingredients in this salad play so well off of each other. The flavors and textures of browned chicken, creamy avocado, tart blueberries, and nice chunks of Colby cheese really complement each other so well. I added a good glug of olive oil over top and plenty of Kosher salt, which really helped to bring everything together and make the flavors pop. As always, the avocado especially benefits from a nice sprinkling of salt. We also love how this is such a substantial and filling salad. Believe it or not, there is a good deal of Romaine lettuce hiding underneath all of the other goodies – you just can’t see it because the salad is so packed full of delicious.

Tips: I think that the chicken on this salad is best at room temperature or cold. If it were hot, it would wilt the lettuce, melt the cheese, warm up the nice cold blueberries, etc. So I would leave enough time to cook your chicken beforehand and let it cool for a while before assembling the salad.

Chicken, Avocado, and Blueberry Salad
Source: Original Recipe
Serves: 2

2 chicken breasts, butterflied and cut in half
Kosher salt and black pepper
Butter
About 3 cups chopped Romaine hearts
2-3 oz Colby cheese, cubed
1 avocado, diced
1/2 cup blueberries
Extra virgin olive oil

1. Heat a pat of butter in saute pan. Season the chicken with salt and pepper, and saute until cooked through, about 4-5 minutes per side. Let cool to room temperature, and then chop into cubes.

2. Divide the lettuce between two salad bowls.  Top with the chicken, Colby cheese, avocado, and blueberries. Drizzle generously with olive oil, and sprinkle with Kosher salt and black pepper.