Blueberry Chicken Salad

Recipe by Chef #201613
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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