BLUEBERRY CHICKEN SALAD
I found this recipe in a TOH bonus book and it sounds great. I am always looking for ways to add extra fruit or veggies to or meals. It sounds like a nice cool summer meal that I can't wait to try in a pita or croissant. I think this would be a great appetizer on endive leaves.
Provided by Margie99
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
BLUEBERRY CHICKEN SALAD
On weekday mornings, I whip up this fun chicken and blueberry combination in minutes to take for lunch. It also works as a nice light salad for a summer supper, and it's a cinch to double it for a shower or potluck. -Kari Caven, Coeur d'Alene, ID
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 277 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 441mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
CHICKEN SALAD IN ENDIVE CUPS
Provided by Trisha Yearwood
Categories appetizer
Time 3h45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Place the chicken in a large pot with water to cover. Add the salt and bring to a boil, then reduce the heat to a low simmer. Cook until the chicken is cooked through and tender, about 30 minutes. Drain the chicken, cover and refrigerate until cool or up to 24 hours.
- In a large bowl, stir together the mayonnaise, olive oil, orange juice and some salt and pepper. Dice the cooled chicken, then add it to the dressing along with the rice, grapes, pineapples and almonds, folding gently to coat the ingredients with the dressing. Cover the bowl and refrigerate for at least 2 hours or up to overnight to allow the flavors to develop.
- Serve chilled in endive cups.
SPINACH BLUEBERRY SALAD
Blueberries are a fun surprise in this salad. I received the recipe from a co-worker's wife, and it's become one of my favorites. -Heidi Gilleland, Lees Summit, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.
Nutrition Facts : Calories 254 calories, Fat 24g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 407mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
BLUEBERRY-DIJON CHICKEN
Blueberries and chicken may seem like a strange combination, but prepare to be pleasantly surprised. I add a sprinkling of minced fresh basil as the finishing touch. -Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm., In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil if desired.
Nutrition Facts : Calories 325 calories, Fat 7g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 522mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 34g protein.
GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE
When it comes to grilled chicken recipes, we love this refreshing salad in the summer. The real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. -Susan Gauthier, Falmouth, Maine
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 455 calories, Fat 26g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 460mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 4g fiber), Protein 24g protein.
LEMON-BLUEBERRY CHICKEN SALAD
Make and share this Lemon-Blueberry Chicken Salad recipe from Food.com.
Provided by A Messy Cook
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine yogurt, mayonnaise, and salt in bowl.
- Add remaining ingredients and mix gently.
- Cover and refrigerate salad for at least 30 minutes to let flavors blend; serve over endive or other greens and garnish with additional blueberries and lemon slices, if desired.
Nutrition Facts : Calories 140.3, Fat 5, SaturatedFat 1.2, Cholesterol 31.8, Sodium 377.2, Carbohydrate 12.2, Fiber 1.4, Sugar 9.1, Protein 12
CHICKEN ENDIVE AND BLUEBERRY SALAD
Make and share this Chicken Endive and Blueberry Salad recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first four ingredients in large bowl.
- Combine vinegar, honey, salt, and pepper; stir with whisk.
- Add dressing to endive mixture; toss gently. Sprinkle with cheese and pecans.
Nutrition Facts : Calories 120.3, Fat 5.3, SaturatedFat 0.5, Sodium 448.4, Carbohydrate 18.9, Fiber 3.2, Sugar 14.8, Protein 1.6
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