|4||PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)|
|2||tbsp olive oil, divided|
|3/4||tsp celery salt, divided|
|1/4||tsp black pepper|
|2||tbsp apple cider vinegar|
|2||tbsp maple syrup|
|1||(8-ounce) package blueberries|
|1||cup celery, sliced (about 2 stalks)|
|1/4||cup toasted walnuts|
|1||head Boston Bibb lettuce|
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken breasts with 1/2 teaspoon celery salt and 1/4 teaspoon black pepper. Sauté the chicken for 4 to 5 minutes on each side until done. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F Transfer chicken to a cutting board to let rest. When chicken is cool enough to handle, chop into bite-sized pieces.
In a large bowl, whisk together the mayonnaise, cider vinegar, maple syrup, and remaining 1/4 teaspoon celery salt until well combined.
Mix the blueberries, celery, walnuts and chopped chicken into the creamy maple dressing and coat well. Chill until ready to serve.
Divide the lettuce between 4 plates. Mound with chicken salad and serve.