From the Pantry Butler kitchen
Blueberry Chicken Pasta Salad with Field Greens
Lively mix of fresh blueberries, red pepper, whole-grain penne pasta and field greens tossed with a blueberry vinaigrette. USDA MyPlate Kitchen — Produce for Better Health Foundation (public domain), via myplate.food
Ingredients
- For the Blueberry Vinaigrette:
- 1/2 cup fresh blueberries
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 2 teaspoons honey
- 1/4 teaspoon salt
- For the Salad:
- 1 1/2 cups fresh blueberries
- 3 cups cooked whole grain penne pasta — cooled
- 12 ounces cooked chicken breast — sliced
- 4 cups field greens
- 1/2 cup red onion — chopped
- 1 medium red bell pepper — chopped
Method
- Blend vinaigrette ingredients in a blender, set aside.
- In a medium size bowl, toss all ingredients with dressing.
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