Blueberry Balsamic Chicken Salad
-Preheat oven to 375 F.
-Brush chicken breasts on both sides with olive oil and sprinkle with salt and pepper, bake on a baking sheet for 35 to 40 minutes, until no longer pink in the center.
-While chicken is baking, heat 1 tablespoon of olive oil in a large skillet over medium heat
-Add onion, saute until translucent, about 5 minutes, stirring often so it does not burn.
-Reduce heat to medium/low. Add blueberries, vinegar, thyme and a dash of salt and pepper to pan and stir well to blend. Cook for 25-30 minutes, stirring occassionally. Blueberries will break down and create a thick sauce. Remove from heat and set aside.
-Remove chicken from oven and let cool slightly. When chicken has cooled enough to handle, shred and mix with caramelized onions and blueberries.
-Divide arugula evenly between four bowls or plates. Top with chicken mixture and diced cucumbers. Drizzle a small amount of olive oil on top of each salad and finish with a spinkle of pepper. Can be served warm or cold.