Pear and Blueberry Chicken Fall Salad, Coconut-Lime Agua Fresca
Print Pin Add to CollectionServings: 2
Calories: 584kcal
Ingredients
Salad
- 1 tsp Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless butterflied
- Black pepper
- 2 cups Baby spinach
- 2 cups Arugula
- 1 Pear sliced
- 1 cup Blueberries
- 2 oz Goat cheese crumbled
- 2 TBSP Pine nuts
Dressing
- ¼ tsp Dijon mustard
- ½ tsp Garlic powder
- 1 tsp Lemon juice
- 1 tsp Apple cider vinegar
- 3 tsp Extra-virgin olive oil
Coconut Lime Agua Fresca
- 2 cups Coconut water
- 2 cups Water
- 1 Lime juiced
- ¼ cup Fresh mint
- Ice cubes
Instructions
- Prep all ingredients as listed above.
- Drizzle the oil over the chicken and season with pepper.
- Preheat a grill over medium heat. Grill the chicken on both sides to an internal temperature of 160°F (74°C). Remove from heat and let rest for 2 -3 minutes before slicing.
- Combine all the ingredients for the dressing until combined. Season with pepper.
- Portion the spinach, arugula, pear slices, blueberries, goat cheese, and nuts. Top with chicken and drizzle with dressing.
- Combine coconut water, water, lime juice, mint, and ice cubes and stir well.
- Serve the salad with coconut lime agua fresca.
Nutrition
Calories: 584kcal | Carbohydrates: 36g | Protein: 49g | Fat: 29.5g | Saturated Fat: 7.5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 580mg | Potassium: 1557mg | Fiber: 8.4g | Sugar: 22g | Vitamin A: 4158IU | Vitamin C: 41mg | Calcium: 207mg | Iron: 4mg
Pear and Blueberry Chicken Fall Salad, Coconut-Lime Agua Fresca
Ingredients
Salad
- 1 tsp Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless butterflied
- Black pepper
- 2 cups Baby spinach
- 2 cups Arugula
- 1 Pear sliced
- 1 cup Blueberries
- 2 oz Goat cheese crumbled
- 2 TBSP Pine nuts
Dressing
- ¼ tsp Dijon mustard
- ½ tsp Garlic powder
- 1 tsp Lemon juice
- 1 tsp Apple cider vinegar
- 3 tsp Extra-virgin olive oil
Coconut Lime Agua Fresca
- 2 cups Coconut water
- 2 cups Water
- 1 Lime juiced
- ¼ cup Fresh mint
- Ice cubes
Instructions
- Prep all ingredients as listed above.
- Drizzle the oil over the chicken and season with pepper.
- Preheat a grill over medium heat. Grill the chicken on both sides to an internal temperature of 160°F (74°C). Remove from heat and let rest for 2 -3 minutes before slicing.
- Combine all the ingredients for the dressing until combined. Season with pepper.
- Portion the spinach, arugula, pear slices, blueberries, goat cheese, and nuts. Top with chicken and drizzle with dressing.
- Combine coconut water, water, lime juice, mint, and ice cubes and stir well.
- Serve the salad with coconut lime agua fresca.
Nutrition
Calories: 584kcalCarbohydrates: 36gProtein: 49gFat: 29.5gSaturated Fat: 7.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 86mgSodium: 580mgPotassium: 1557mgFiber: 8.4gSugar: 22gVitamin A: 4158IUVitamin C: 41mgCalcium: 207mgIron: 4mg
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