Chicken Blueberry Pasta Salad Food

CHICKEN AND PASTA SALAD WITH BLUEBERRIES

Steps:

• To make the dressing: add all the dressing ingredients to a food processor or blender; process until well blended; cover and refrigerate until ready to use.
• To make the salad: in a large bowl, toss the pasta with the oil; cover and refrigerate until cool.
• Add the next 5 ingredients to the pasta; toss with enough dressing to coat.
• Cover and chill several hours to allow flavors to blend.
• Just before serving, fold in blueberries and sprinkle with almonds.

BLUEBERRY CHICKEN SALAD

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.

CHICKEN & BLUEBERRY PASTA SALAD

Steps:

• Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
• Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
• Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
• Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.

BLUEBERRY CHICKEN SALAD

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.

BLUEBERRY CHICKEN SALAD

Steps:

• In a large bowl, combine the blueberries, chicken, celery, pecans, red bell pepper and onion.
• Mix until well blended.
• Combine the yogurt, mayonnaise and salt and pour over the chicken mixture, blending gently to coat.
• Cover and refrigerate for 30 minutes before serving.
• Serve on lettuce leaves or as a sandwich (I have toasted blueberry bread before and made a sandwich with that -- WONDERFUL)!

BLUEBERRY CHICKEN SALAD

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.

BLUEBERRY CHICKEN SALAD

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.