1 hr 15 mins
Chef #201613's Note:
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.
My Private Note
Units: US | Metric
- 2 teaspoons Dijon mustard
- 2 tablespoons minced shallots
- 2 tablespoons honey
- 3 tablespoons freshly squeezed lime juice
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon minced fresh rosemary leaf
- 1/4 cup olive oil
- 5 -6 baked chicken breast halves
- 1 large granny smith apple
- 1 1/2 cups green grapes
- 1 1/2 cups blueberries
- 1/2 cup toasted walnuts or 1/2 cup hazelnuts
- 1/2 cup crumbled blue cheese
- 1Roast boneless, skinless, chicken breasts at 350 degrees till cooked through. Tear meat into bite-size pieces to make 3 cups.
- 2If using hazlenuts, toast in oven and remove skin. Coarsely chop the nuts used.
- 3In 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.
- 4Cut apple into 1/4 inch slices and grapes in half. Carefully pick thru blueberries to remove stems.
- 5In a large bowl, combine the chicken, apple, grapes, blueberries, nuts, and blue cheese and toss well.
- 6Pour the dressing over the salad and toss well to coat thoroughly. Taste and adjust the seasoning as necessary.
- 7Serve immediately or cover and refrigerate for up to 2 days.
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Nutritional Facts for Blueberry Chicken Salad
Serving Size: 1 (223 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 381.1
- Calories from Fat 220
- Total Fat 24.5 g
- Saturated Fat 5.6 g
- Cholesterol 47.1 mg
- Sodium 604.1 mg
- Total Carbohydrate 26.2 g
- Dietary Fiber 2.9 g
- Sugars 19.7 g
- Protein 17.3 g