Lime and Blueberry Chicken Salad
A refreshing and tangy salad, perfect to give you a boost during the day. Pairing succulent roast chicken with toasted hazelnuts, distinctive blue cheese, sweet juicy blueberries and topped off with a tangy Lime Vinaigrette – made especially with our Baker Halls & Co.’s Lime fruit syrup.
3 tablespoons Baker Halls & Co.’s Lime fruit syrup
1 tablespoons sugar
1 tablespoon balsamic vinegar
1 tablespoon oil
Combine all ingredients in a small bowl.
Stir with a whisk until blended.
1 tablespoon of oil
1 chicken breast
Salt and pepper to taste
¼ cup hazelnuts, lightly toasted
2 cups bagged baby spinach
1/4 cup Lime Vinaigrette
¼ cup thinly sliced red onion
¼ cup fresh blueberries
1 tablespoon crumbled blue cheese
Heat a pan and add oil. Sprinkle chicken with pepper and salt and add to pan. Cook 3 to 4 minutes on each side or until cooked through.
Chop the hazelnuts and lightly toast them in a pan. In a large bowl add spinach, red onion, hazelnuts and drizzle evenly with Lime Vinaigrette and lightly toss.
Add chicken and sprinkle with small bits of blue cheese.
Toss again and serve.