2 Comments so far

1. MJT

   Ingredients
   3/4 cup cooked orzo pasta cooled
   3 cups chopped grilled chicken breast strips
   3 cups mixed greens
   1 cup grape tomato, halved
   1/2 cup chopped red bell pepper
   1/4 cup chopped red onion
   2 tablespoons chopped fresh basil
   1 teaspoon chopped fresh oregano
   2 tablespoons red wine vinegar
   1 tablespoon olive oil
   1/8 teaspoon salt
   1/8 teaspoon black pepper
   6 tablespoons crumbled goat cheese
   Directions
   Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.
   Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk.
   Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.
   Good Luck!!

2. Kate T.

   This has exactly what you are looking for : chicken blueberry salad
   NUTRITION PROFILE:
   Healthy Weight
   VIEW COMPLETE NUTRITION GUIDELINES »
   Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that’s also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in Step 4.
   Makes 6 servings, about 1 1/2 cups each
   ACTIVE TIME: 30 minutes
   TOTAL TIME: 30 minutes
   EASE OF PREPARATION: Easy
   1 pound boneless, skinless chicken breast, trimmed of fat
   8 ounces whole-wheat fusilli or radiatore
   3 tablespoons extra-virgin olive oil
   1 large shallot, thinly sliced
   1/3 cup reduced-sodium chicken broth
   1/3 cup crumbled feta cheese
   3 tablespoons lime juice
   1 cup fresh blueberries
   1 tablespoon chopped fresh thyme
   1 teaspoon freshly grated lime zest
   1/4 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.
   NUTRITION INFORMATION: Per serving: 315 calories; 11 g fat (3 g sat, 6 g mono); 49 mg cholesterol; 33 g carbohydrate; 23 g protein; 5 g fiber; 238 mg sodium; 207 mg potassium.
   Nutrition bonus: Selenium (60% daily value), Fiber (20% dv).
   2 Carbohydrate Servings
   Exchanges: 2 starch, 2 very lean meat, 2 fat
   MAKE AHEAD TIP: Add everything except the blueberries and dressing to the pasta salad. Cover and refrigerate pasta salad, blueberries and dressing separately for up to 1 day. Toss together just before serving.