Prep 10 mins
Cook 0 mins
I was searching for recipes using dried blueberries, and I found this one on the website of Michigan Blueberry Growers Association. Prep time does not include chill time, but I think it is best after chilling for a couple of hours. Blueberries are full of antioxidants---eat up!
- 4 cups cooked chicken, 1-inch diced
- 1 cup dried blueberries
- 1⁄2 cup slivered almonds, toasted
- 1⁄2 cup mayonnaise
- 1⁄4 cup sour cream
- 1⁄4 cup chutney
- 1 tablespoon lemon juice
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- Combine chicken, blueberries, and almonds.
- Combine mayonnaise, sour cream, chutney, lemon juice, salt and pepper; add to chicken mixture and toss well.
- Cover and chill.
I chose this recipe because 1) it was unbearable to cook and I wanted something light and 2) I had some cooked chicken in the freezer to use up. With the cost of dried blueberries ($5 for 1/2 cup)....this salad was nice! If cost is not a factor...then this salad was a 4.5 !! I served this over a 2 huge romaine lettuce leaves and fresh corn on the cob. I used my own recipes for the cooked chicken and chutney (Poached Chicken Breast (Crock Pot) and Mango-Apple Chutney) I had cut the recipe in half and that served 3 quite nicely. Even though the blueberries were really a nice touch, next time, I will might use fresh mango and add some feta cheese.
I original made this recipe from a bag of almonds. I lost the recipe & was going from memory. I am so glad to find it again! If you buy ginger chutney it adds another spicy element. Also I've chopped the chicken finer & made a sandwich out of it... we just LOVE it!
What a great combination of ingredients. The chutney added just the right touch of flavor to the dressing. I also added a sprinkling of crumbled feta cheese when serving. This was a perfect dinner salad!