Blueberry Chicken Pasta Salad with Field Greens

20 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 2 cupsfresh blueberries
• 29.6 mlextra virgin olive oil
• 29.6 mlbalsamic vinegar
• 2½ mlDijon mustard
• 9.9 mlhoney
• 1.2 mlsalt
• 3 cupscooked whole grain penne pasta
• 12 ozcooked chicken breast
• 4 cupsfield greens
• ½ cupred onion
• 1red bell pepper

How to cook it

1. Add ½ cup of fresh blueberries, the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, and salt to a blender, and process on high speed for 30 to 45 seconds until completely smooth and emulsified.
2. Cut the cooked chicken breast into bite-sized pieces, chop the red onion, and core and chop the red bell pepper.
3. In a large bowl, combine the remaining 1½ cups of fresh blueberries, the cooked whole grain penne pasta, cooked chicken breast, field greens, chopped red onion, and chopped red bell pepper.
4. Pour the blended blueberry dressing over the salad in the bowl and toss gently for about 30 seconds until all the ingredients are evenly coated.

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