ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken, Endive, and Blueberry Salad with Toasted Pecans

Yield 4 servings (serving size: about 1 1/2 cups)
Belgian endive is firm and tightly packed and requires a brief rinse to clean. Remove the outer leaves, and it slices easily.

Ingredients

  • 4 cups sliced Belgian endive (about 2 large heads)
  • 1 cup gourmet salad greens
  • 1 1/2 cups chopped roasted skinless, boneless chicken breasts
  • 1 cup fresh blueberries
  • 2 1/2 tablespoons apple cider vinegar
  • 2 1/2 tablespoons honey
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (2 ounces) crumbled goat cheese
  • 2 tablespoons chopped pecans, toasted

Nutrition Information

  • calories 151
  • caloriesfromfat 31 %
  • fat 5.2 g
  • satfat 1.9 g
  • monofat 1.9 g
  • polyfat 0.9 g
  • protein 13.8 g
  • carbohydrate 13 g
  • fiber 2.3 g
  • cholesterol 34 mg
  • iron 1.4 mg
  • sodium 368 mg
  • calcium 51 mg

How to Make It

  1. Combine first four ingredients in large bowl. Combine vinegar, honey, salt, and pepper; stir with whisk. Add dressing to endive mixture; toss gently. Sprinkle with cheese and pecans.