Blueberry Chicken Pasta Salad with Field Greens


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)


1. Blend vinaigrette ingredients in a blender, set aside.

2. In a medium size bowl, toss all ingredients with dressing. 

Weekly Meal Planning Tip: When you're planning a dinner with chicken cook up extra chicken breast and refrigerate for use in this salad.