Blueberry Spinach Salad With Chicken, Pecans and Bleu Cheese

This is from our local paper. It is a very nice lunch or light dinner dish.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 8  cups  Baby Spinach
• 12  leaves radicchio, for garnish
• 1⁄2 cup pecan pieces, toasted
• 1  cup blueberries
• 1⁄2 cup blue cheese, crumbled
• 3  chicken breast halves, cooked and sliced across the grain

• for the blueberry vinaigrette

• 1  shallot, minced
• 1  cup blueberries
• 3  tablespoons sugar
• 2  teaspoons salt
• 1⁄3 cup raspberry vinegar
• 1  cup  vegetable oil

Directions

1. Divide spinach among 4 plates. Garnish each plate with radicchio leaves.
2. Top spinach with pecans, blueberries, bleu cheese and chicken slices.
3. Prepare vinaigrette:
4. Whisk together shallot, bleuberries, sugar, salt, raspberry vinegar and vegetable oil.
5. Drizzle over salad.
6. There will be some dressing leftover. Store in the refrigerator and use within a few days.