Warm Blueberry Relish Chicken Over MIxed Greens


  • 1 can Oregon Fruit Products Blueberries, drain, reserve 2 tbsp syrup
  • 1 tbsp Olive Oil
  • 1½ pound Boneless, Skinless Chicken Breasts cut into 2” strips
  • 1 cup Chopped Roma Tomatoes (about 4 medium)
  • 1 Medium Onion, thinly sliced
  • 2 tbsp Balsamic Vinegar
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Ground Thyme
  • ¼ tsp Ground Nutmeg
  • 1, 10oz. Bag Chopped Mixed Salad Greens (or 4 cups chopped mixed salad greens)


  1. Drain blueberries reserving 2 tablespoons liquid. Set aside until needed.
  2. In large non-stick skillet, heat oil over medium-high heat. Add chicken.
  3. Cook, stirring frequently, until brown and no longer pink in the middle, about 6-8 minutes. Remove to plate and cover to keep warm.
  4. Add reserved blueberries, reserved two tablespoons blueberry syrup, tomatoes, onions, vinegar, salt and pepper thyme, and nutmeg to skillet.
  5. Stir to combine. Bring to boil over medium-high heat. Reduce and simmer, stirring occasionally, 10 minutes or until onions are tender and sauce has thickened.
  6. Add cooked chicken. Cook, stirring frequently, until heated through, about 3 minutes.
  7. Place salad greens on large serving platter. Top with blueberry-chicken mixture. Serve warm.
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