Blueberry Chicken Salad

While recently in Eagle Harbor, on Michigan's Upper Peninsula, we were delighted with the bountiful wild blueberries. We made everything from pies and jams to popsicles and this delicious dinner salad.
Serves 2-4

The Salad:

2 chicken breast halves, cooked or leftover rotisserie chicken, shredded

spinach

salad greens

1 cup fresh, wild blueberries

1/4 cup toasted pecans, coarsely chopped

1/4 cup cheese - we used feta, but I think that goat cheese like chevre would be great, too.

Toss all the above in a big bowl.

Dressing:

3Tbs olive oil

1Tbs white balsamic vinegar

1 teaspoon stone ground or dijon mustard

1 Tbs blueberry jam

Combine in small bowl and whisk until slightly thickened. Toss with salad and enjoy!