Wednesday, July 13, 2011
MAKE IT-BLOG IT- WIN IT! BLUEBERRY RECIPE CONTEST FOR BLOGGERS
Pan Seared Chicken, Peach and Blueberry Salad with Honey Mustard Dressing
I am a big fan of incorporating fruit into my savory dishes. This sweet and savory salad is one of my favorites created yet!
Prep: 10 minutes
Cook: 20-25 minutes
1 T. olive oil
2 boneless, skinless chicken breasts
pinch salt and pepper, to taste
4 c. mixed greens
1 peach, pitted and sliced
1 c. dried blueberries
1/2 c. almonds, crushed
2 T. fresh tarragon, minced
1 T. chives, sliced thin
1/4 c. honey
1/4 c. yellow mustard
Preheat oven to 350 degrees F. Heat oil over medium-high in a large skillet. Season both sides of chicken with salt and pepper to taste and add to pan top side down. Cook until browned about 5 minutes on each side. Transfer skillet to oven and continue to cook until chicken is cooked through about 10 to 15 minutes depending on the size of the breasts. Remove, let cool slightly and slice.
Assemble salad by laying greens on plate, top with sliced chicken and peaches, sprinkle on dried blueberries, crushed almonds, tarragon and chives. In a small bowl combine honey and mustard, mix well and drizzle over salad.