Blueberry Chicken Salad with Lemon Poppy Seed Dressing

The dressing and marinade is the same, so make it once in the morning, pour half over your chicken and it's beautifully marinated by the time you get home from work.  Chop your vegetables while the chicken cooks and you've got a meal that took no time at all.

Blueberry Chicken Salad with Lemon Poppy Seed Dressing

Ingredients

Salad

• 2 Tbsp. olive oil
• 4 chicken thighs, boneless and skinless
• salt & pepper, to taste
• 8 cups salad greens, of your choice
• 1 cup blueberries
• 1 avocado, sliced
• 1 cup hazelnuts
• 1/4 cup red onion, sliced
• 1/2 cup crumbled feta cheese

• Dressing & Marinade

• 1/3 cup extra virgin olive oil/li>
• 1/4 cup lemon juice
• 1/4 cup apple cider vinegar
• 2 Tbsp. honey
• 2 tsp. Dijon mustard
• 2 cloves garlic, minced
• 1 tsp. poppy seeds
• Salt & pepper, to taste

Serves 4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add avocado or coconut oil.  Remove chicken from marinade and pat dry with paper towels; discard marinade.  Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and toss into salad.  Drizzle with dressing and serve immediately.