Chicken Salad With Dried Blueberries Food

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.

LEMON BLUEBERRY CHICKEN SALAD

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.

RACHEL'S CRANBERRY CHICKEN SALAD

Steps:

• Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).

GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE

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.

BLUEBERRY WALNUT SALAD

Steps:

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

CHICKEN SALAD WITH DRIED BLUEBERRIES

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.

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.

CHICKEN BERRY SALAD

Steps:

• In a large bowl, whisk the first six ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until juices run clear. Cut into strips., In a large bowl, combine the lettuces, blueberries, strawberries, cheese and walnuts. Add reserved marinade; toss to coat. Top with sliced chicken.

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.

GRILLED CHICKEN-BLUEBERRY SALAD

Steps:

• In a medium bowl mix together the oil, vinegar, ginger, garlic, salt and pepper.
• Divide and chill one half.
• With the remaining mixture pour into a plastic bag and add the chicken breasts.
• Seal and chill for 2 hours to overnight.
• Preheat grill to 350 degrees.
• Remove chicken from marinade-discard used marinade.
• Grill chicken for 6-8 minutes on each side, checking to make sure chicken is done and no pink is remaining inside deepest part of meat.
• Cut into thin slices.
• Place greens on a large serving platter.
• Mix together the celery, onion, peppers and carrots.
• Toss together with the reserved vinegar mixture.
• Place chicken slices on the greens, dress with the vinegar/vegetable mixture, and top with the blueberries.
• Serve.

BERRY CHICKEN SALAD

Steps:

• Sprinkle chicken with salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°., In a large bowl, combine spinach, berries, cheese and pecans. Cut chicken into slices; add to salad. Drizzle with vinaigrette and toss lightly to coat. Serve immediately.

RED, WHITE, AND BLUEBERRY GRILLED CHICKEN

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.

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.