Blueberry Chicken Salad

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This was a popular salad served at the Marshall Field's restaurants. It makes a nice main dish for a summertime picnic because it is mayo free. Also, this is an excellent main course for a luncheon. Your family and friends will enjoy the unique combination of blueberries and rosemary in this dish.

Ingredients Nutrition

Directions

  1. Roast boneless, skinless, chicken breasts at 350 degrees till cooked through. Tear meat into bite-size pieces to make 3 cups.
  2. If using hazlenuts, toast in oven and remove skin. Coarsely chop the nuts used.
  3. In a small bowl, whisk together the mustard, shallot, honey, fresh lime juice (do not substitute with concentrate), salt, pepper and rosemary. Slowly whisk in the olive oil to make an emulsion.
  4. Cut apple into 1/4 inch slices and grapes in half. Carefully pick thru blueberries to remove stems.
  5. In a large bowl, combine the chicken, apple, grapes, blueberries, nuts, and blue cheese and toss well.
  6. Pour the dressing over the salad and toss well to coat thoroughly. Taste and adjust the seasoning as necessary.
  7. Serve immediately or cover and refrigerate for up to 2 days.
Most Helpful

5 5

I'm trying to lose weight, so I served this salad without the blue cheese, and on a bed of baby spinach leaves. It was excellent! So colorful, unique and good for you!

5 5

Absolutely wonderful! The combination of flavours are beautiful together, the cheese, the rosemary, the nuts. I followed the recipe exactly and used toasted hazelnuts, a buckwheat honey, and a Danish blue cheese. Thanks so much for an amazing lunch.

5 5

Loved this salad. Made half a recipe for the two of us and we both loved it. The dressing with the blue cheese was outstanding. I added Romaine and leaf lettuce as I only had one chicken breast. Will make this again soon as the blueberries and grapes are so good this year.