Blueberry Chicken Salad
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 9.85 ml Dijon mustard
- 29.58 ml minced shallots
- 29.58 ml honey
- 44.37 ml freshly squeezed lime juice
- 4.92 ml salt
- 2.46 ml fresh ground black pepper
- 14.79 ml minced fresh rosemary leaf
- 59.14 ml olive oil
- 5-6 baked chicken breast halves
- 1 large granny smith apple
- 354.88 ml green grapes
- 354.88 ml blueberries
- 118.29 ml toasted walnuts or 118.29 ml hazelnuts
- 118.29 ml crumbled blue cheese
directions
- Roast boneless, skinless, chicken breasts at 350 degrees till cooked through. Tear meat into bite-size pieces to make 3 cups.
- If using hazlenuts, toast in oven and remove skin. Coarsely chop the nuts used.
- 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.
- Cut apple into 1/4 inch slices and grapes in half. Carefully pick thru blueberries to remove stems.
- In a large bowl, combine the chicken, apple, grapes, blueberries, nuts, and blue cheese and toss well.
- Pour the dressing over the salad and toss well to coat thoroughly. Taste and adjust the seasoning as necessary.
- Serve immediately or cover and refrigerate for up to 2 days.
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