Chicken, Endive, and Blueberry Salad with Toasted Pecans

Salads, Salads.

Chicken, Endive, and Blueberry Salad with Toasted Pecans

Ingredients

Quantity 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 tbsp apple cider vinegar
2 1/2 tbsp honey
3/4 tsp salt
1/4 tsp black pepper
1/2 cup (2 ounces) crumbled goat cheese
2 tbsp chopped pecans, toasted

Directions

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.

Yield:  4 servings (serving size: about 1 1/2 cups)

CALORIES 151 (31% from fat); FAT 5.2g (sat 1.9g,mono 1.9g,poly 0.9g); PROTEIN 13.8g; CHOLESTEROL 34mg; CALCIUM 51mg; SODIUM 368mg; FIBER 2.3g; IRON 1.4mg; CARBOHYDRATE 13g

Source: www.cookinglight.com