Blueberry Salad Dressing with Cucumber & Chicken Salad

Blueberry Salad Dressing with Cucumber & Chicken Salad

Today we're making a healthy and delicious blueberry salad dressing paired nicely with a romaine lettuce salad topped with chicken, Persian cucumbers and hemp seeds.

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Course: Salad

Cuisine: American

Keyword: blueberry salad dressing

Prep Time: 15

Total Time: 15

Servings:

Calories: 417kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 High speed blender
1 large salad bowl

Ingredients

For the Blueberry Salad Dressing

2 cups frozen blueberries thawed
1/4 cup balsamic vinegar
1/3 cup olive oil
1 tbsp maple syrup
1 tbsp Dijon mustard
1/4 tsp salt and pepper

For the Salad

4 cups romaine lettuce
1 cup spinach
2 chicken breasts cooked & chopped
2 persian cucumbers diced
1/4 cup mint leaves
1/3 cup goat cheese crumbled
3 tbsp hemp seeds
1/2 cup sprouts optional

Instructions

Using a high speed blender, add blueberries, balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt and pepper. Process until smooth.
In a large salad bowl, place romaine and spinach on the bottom. Top with cooked chicken, cucumber, mint, goat cheese and hemp seeds. Finish with sprouts if using.
Pour salad dressing on top. Serve.

Notes

Substitute 1/2 regular cucumber for persian cucumbers.

Substitute sunflower seeds or pumpkin seeds for hemp seeds.

Omit goat cheese for dairy free.

Store leftover salad dressing in a mason jar. Keep in the fridge. Use within 5 days.

Store leftover salad in an airtight glass container. Keep in the fridge. Use within 5 days.

Nutrition