Thursday, May 13, 2010

You're Gonna Wanna Eat This: Blueberry Chicken Salad

You can tell how much I love this recipe by the fact that I took a big bite before I remembered to grab my camera & take a picture to share with y'all. This photo was actually taken on leftover night, because the first night we ate this for dinner, Matt & I couldn't waste a minute before we dug in.

This is one of my favorite recipes from Momma Mac: Blueberry Chicken Salad. Yum-o. It's the perfect summer salad. Fresh & easy. Doesn't require you to turn on the stove or oven, keeping your kitchen cool in the summer months.... Plus it's good for you! As a side note, Matt & I aren't really wild about salad dressings. We usually eat plain old salads.... however, we both LOVE this dressing. It's light and yummy & really 'makes' the salad.

Here's how you make it.

Momma Mac's Blueberry Chicken Salad

The day before... Matt usually grills up some chicken the night before (4-6 boneless skinless breasts, depending on how many adults you want to feed) & then we refrigerate it overnight. The recipe calls for one whole roasted chicken, but we like the grilled flavor & I'm all for keeping the heat outside of the kitchen in the summer. You could roast, poach or grill your chicken. Whatever your pleasure.

Night of... I like to start with the dressing. Why? Because I hate to do dishes so by starting with the dressing, I can whip it up in a large bowl & then add all of the salad ingredients into that same bowl & toss.

Dressing... Whisk together...
  • 2t Dijon mustard (I actually hate mustard, but I love this dressing so I make an exception)
  • 2T minced shallot or red onion
  • 2T honey
  • 3T freshly squeeze lime juice (2 limes would probably be all you need to buy- I always over-do the lime & use 3)
  • 1t salt
  • 1/2t pepper
  • 1T minced fresh rosemary leaves (we grow it in our herb garden!)
Slowly whisk in to make an emulsion:
  • 1/4 c. olive oil
Add to the big bowl & toss...
  • 1 roasted chicken torn into bite sized pieces (about 6 cups). Like I mentioned above, I use 4-6 grilled boneless, skinless chicken breasts (1 per adult serving), cut into bite sized pieces.
  • 1 large Granny Smith apple, cut into bite sized pieces (I toss with fresh lemon or lime juice before adding to the bowl if I know that we're going to eat it for a couple of nights to prevent browning)
  • 1 1/2 cups green grapes, sliced in 1/2
  • 1 1/2 cups blueberries, fresh & cleaned (don't use frozen blueberries if you don't want blue chicken. I'm sure it doesn't change the flavor, but it might make you say ewwww)
  • 1/2 cup toasted hazelnuts, chopped  - I used almonds b/c I had them on hand
  • 1/2 cup crumbled blue cheese - I used feta b/c I had it on hand*
  • *Alternatively, we've marinated the chicken w/ blue cheese vinaigrette before grilling & you still get the blue cheese flavor!
 Best served....
  • Over a bed of baby greens with warm bread! 
  • I find it better not to toss the greens in the bowl with the fixins because who likes soggy lettuce? Then you can eat it next day & still tastes fresh & delicious!
Look who loves blueberry chicken salad...
(Matt's mouth was full...but he was trying to say "This is great!") 
 Make this for dinner tonight! You won't regret it!


    1. oh my gosh i need that salad. but for serious.

    2. You (reader) don't understand.... The picture cannot do this salad justice. The flavor is so unique and tangy! I could probably eat this all day, everyday, no problem.


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