More Fruit for Dinner

Sweet and salty seems like the perfect combination of flavors.  It offers a little something for everyone.  That is what makes chocolate covered pretzels so great.

Using fruit in an entree gives cooks the chance to please all diners at the table.  Blueberries combined with feta cheese has that nice balance of sweet and salt, once the lime juice is thrown in there is a a nice hint of tart.  Delicious!  This pasta salad has all of these flavors and the bonus is that it is relatively healthy.

 

Chicken and Blueberry Pasta Salad (adapted from Eating Well)

Printable Recipe

1 pound boneless, skinless, chicken breast

8 ounces whole-wheat radiatore

2 teaspoons olive oil

1 large shallot, thinly sliced

1/3 cup reduced fat crumbled feta cheese

3 tablespoons lime juice

1 cup blueberries

1 teaspoon freshly grated lime zest

1/4 teaspoon salt

1. Place chicken in a skillet 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, 10-12 minutes.  Transfer the chicken to a cutting board to cool.  Shred into bite-size strips.
2. Bring a large pot of water ot a boil.  Cook pasta until 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, 2-5 minutes.  Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1-2 minutes.
4. Add the chicken to the bowl with the pasta.  Add the dressing, blueberries, lime zest, and salt.  Toss until combined.