INGREDIENTS
1
Rotisserie chicken, whole
10 oz
Blueberries, dried wild
2 cloves
Garlic
2 cups
Jicama, small
1
Lemon, zest of
1 cup
Mint, leaves
1 cup
Parsley, leaves
1
Shallot
1
Dressing
1/4 cup
Lemon juice
1
Salt and pepper
3/4 cup
Pompeian robust extra virgin olive oil
1 tbsp
Red wine vinegar
1 1/2 cups
Pecan, halves
1
Salad