Arugula blueberry salad with chicken and spicy sweet pecans

Heart Smart Gluten Free Low Sodium

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2 tablespoons extra-virgin olive oil
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon spicy brown mustard
1 clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cinnamon
1 tablespoon dark brown sugar
2 ounces pecan halves
Cooking spray
1/2 teaspoon salt-free seasoning, tomato, basil, garlic
6 ounces skinless, boneless chicken breast
4 cups arugula
2/3 cup blueberries


1.  Combine the first five ingredients in a bowl or jar that seals. Shake and place in the refrigerator until ready to serve.

2.  In a small bowl combine the cayenne pepper, cinnamon and brown sugar. Keep near stove.

3.  Line a baking sheet with parchment paper. Heat small skillet on medium-high then add pecan halves, stirring constantly. Cook until lightly toasted, 1 to 3 minutes. Add the spice and sugar mixture (made in step 2) and cook for another 1 to 2 minutes. Remove from heat and spread out on prepared baking sheet. Let cool completely, then roughly chop.

4. Spray a skillet with cooking spray and heat over medium-high. Season chicken with salt-free seasoning.  Add the chicken and cook for 4 to 5 minutes on each side until internal temperature is 165 F. Allow to cool slightly. Cut into 1/4-inch thick slices or shred with two forks.

5. Assemble the salad in a bowl: arugula, blueberries, chicken, dressing (shake well before pouring over salad) and finish with pecans. Enjoy!

Carb choices per serving: 1 1/2

Recipe contains: Tree nuts (pecans)

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First Published: 11/30/2020
Last Reviewed: 11/25/2020

healthy arugula blueberry salad in green ceramic bowl on blue table 927474334

Double the recipe and enjoy this delicious salad for lunch the next day. Add the salad dressing and pecans when ready to eat your salad.

arugula blueberry salad nutrition label