Blueberry Chicken Salad Recipes

Steps:

• Set aside a few blueberries for topping salad. In a large bowl, combine chicken, celery, red pepper, green onions and remaining blueberries. In a small bowl, mix yogurt, mayonnaise and salt. Add to chicken mixture; gently toss to coat. , Refrigerate until serving. If desired, serve over lettuce. Top with reserved blueberries.

Steps:

• Mix together mayonnaise, sour cream, lemon juice, mustard, hot pepper sauce and salt.
• Stir in chicken, celery and blueberries.
• Add tarragon and toss lightly. Arrange lettuce leaves on serving plates.
• Spoon salad over lettuce leaves.

Steps:

• 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.

Steps:

• Set aside a few blueberries for garnish.
• In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries.
• Combine the yogurt, mayo and salt; drizzle over the chicken mixture and gently toss to coat.
• Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. top with reserved blueberries.

Steps:

• Preheat grill for direct heat grilling.
• Season chicken breasts with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and garlic powder and grill, turning once, until chicken is cooked through. Let stand 10 minutes; slice and reserve.
• In a bowl, whisk honey, Dijon mustard, vinegar, olive oil, garlic, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper until blended.
• In a bowl, combine lettuce, blueberries, apple, red onion and pecans and toss with some (about 1/2 cup) of the dressing.
• Arrange sliced chicken over lettuce mixture and drizzle with additional dressing.

Steps:

• Gently blend all ingredients together and serve over greens
• Mix together, 3/4 cup fresh or frozen blueberries, 1/4 cup low-fat lemon yogurt, 1 Tbsp reduced-calorie mayonnaise and1 tsp salt until well blended. Chill and serve.

Steps:

• Mix chicken, celery, mayo, lemon peel, salt and pepper.
• Add blueberries; stir gently to combine.
• Serve immediately. Or cover and refrigerate until ready to serve.

Steps:

• Set aside a few blueberries for garnish. In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries. Combine the yogurt, mayonnaise and salt; drizzle over chicken mixture and gently toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. Top with reserved blueberries.

Steps:

• Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
• Spread sugar in a saucepan set over medium heat. Do not stir, but watch closely as sugar begins to melt after about 1 minute. As sugar melts it will gradually turn a golden color. Continue watching but not stirring. When all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. Pour in vinegar and stir until sugar dissolves.
• Place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat.
• Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.
• Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and allow to rest a few minutes.
• Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.

Steps:

• Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving., Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing., Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.

Steps:

• 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.

Steps:

• In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.