Chicken, blueberry & pasta salad!

You heard us well! Blueberries are an awesome ingredient to mix with chicken and pasta to make a very delicious, exotic salad! We have the ingredients for you. Here is the recipe for you to enjoy as an amazing summer meal (both for lunch and dinner).




1 pound boneless, skinless chicken breast, trimmed of fat

8 ounces whole-wheat fusilli

3 tablespoons extra-virgin olive oil

1 large shallot, thinly sliced

⅓ cup reduced-sodium chicken broth

⅓ cup crumbled feta cheese

3 tablespoons lime juice

1 cup fresh blueberries

1 tablespoon chopped fresh thyme

1 teaspoon freshly grated lime zest

¼ teaspoon salt





  1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
  2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
  3. Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
  4. Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.


Enjoy it!