Chicken and Blueberry Salad

Ingredients
•1 pound boneless skinless chicken breast trimmed of fat
•8 ounces whole-wheat fusilli or radiatore pasta
•3 tbsp extra-virgin olive oil
•1 large shallot thinly sliced
•1/3 cup reduced-sodium chicken broth
•1/3 cup crumbled feta cheese
•3 tbsp lime juice
•1 cup fresh blueberries
•1 tbsp chopped fresh thyme
•1 tsp freshly grated lime zest
•¼ tsp salt
Method
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 for about 10 to 12 minutes until cooked through and no longer pink in the middle. 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 for about 9 minutes until just tender 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 for 2-5 minutes, stirring occasionally, until softened and just beginning to brown. Add broth, feta and lime juice and cook for 1 to 2 minutes, stirring occasionally, until the feta begins to melt.
4.Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.