LEMON BLUEBERRY CHICKEN SALAD
Provided by Food Network
Time 20m
Yield 2 entrees
Number Of Ingredients 6
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.
BLUEBERRY & CHICKEN SALAD
A berry-licious entree salad
Provided by By Michele Pesula Kuegler
Time 10m
Number Of Ingredients 9
Steps:
- Tear lettuce into bite-sized pieces and place on a dinner plate. Sprinkle pepper, onion, 1/4 cup blueberries, apple, and chicken on lettuce. In a blender or Magic Bullet, combine blueberries, vinegar, and sugar. Process until puréed. Pour dressing over salad. (You may have a little extra.)
JUNE'S CHICKEN AND BLUEBERRY SALAD
This light, tasty and healthy salad is a great entree on a warm summer evening. You can use other berries if desired, or add other vegetables such as celery or or other greens. Serve with rolls or breads.
Provided by June Campbell
Categories Chicken Salads
Time 10m
Number Of Ingredients 14
Steps:
- 1. To toast pecans the easy way, place nuts in a non-stick frying pan over medium heat. Stir and shake pan frequently until nuts are browned.
- 2. Combine all salad ingredients in large bowl.
- 3. Combine all vinaigrette ingredients in a separate bowl. Mix well and add salt and pepper to taste.
- 4. Add vinaigrette to salad. Toss and serve.
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-BALSAMIC GRILLED CHICKEN SALAD
Lettuce burnout? Check out our tasty blueberry-balsamic spin on grilled chicken salad. Buh-bye, boring. Hello, fabulous.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 10 min. to marinate. Meanwhile, cover 4 large plates with salad greens; top with peppers, blueberries and onions. Gradually whisk remaining dressing into mayo in bowl until blended. Refrigerate salads and mayo mixture until ready to use.
- Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
- Cut chicken into thin slices. Drizzle mayo mixture over salads; top with chicken, nuts and basil.
Nutrition Facts : Calories 410, Fat 25 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 450 mg, Carbohydrate 18 g, Fiber 4 g, Sugar 8 g, Protein 28 g
CHICKEN SALAD WITH DRIED BLUEBERRIES
I was searching for recipes using dried blueberries, and I found this one on the website of Michigan Blueberry Growers Association. Prep time does not include chill time, but I think it is best after chilling for a couple of hours. Blueberries are full of antioxidants---eat up!
Provided by GaylaJ
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 305.5, Fat 19.3, SaturatedFat 4.2, Cholesterol 79.3, Sodium 408.2, Carbohydrate 7.1, Fiber 1.1, Sugar 1.8, Protein 25.8
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
GRILLED CHICKEN SALAD WITH FETA, FRESH CORN, AND BLUEBERRIES
Steps:
- Place chicken breasts into large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4 inch uniform thickness. Season chicken with salt and pepper. Heat grill and drizzle chicken with olive oil. Grill chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Remove from pan. Allow to cool. With a very sharp knife, shave kernels off each corn cob. Combine with the onion and celery. Set aside.Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper. Stir, then taste. Add more salt if necessary; do not undersalt!Slice chicken on the bias to create flat, randomly shaped pieces. Throw into a bowl with celery, onion, and corn. Stir to combine. Pour half the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; should be light!At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.
BLUEBERRY AND TOASTED PECAN SALAD
Steps:
- Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 minutes, cool. In a large bowl, toss pecan halves, fresh blueberries, and spinach.
- To make vinaigrette, whisk together olive oil and balsamic vinegar.
- Drizzle salad with the vinaigrette and serve immediately.
BLUEBERRY-CHICKEN SALAD
Blueberries and chicken may not be a combination you're used to seeing, but don't keep missing out on the creamy yumminess of this salad.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings, about 1 cup each.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
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- Place oil, blueberries, blueberry balsamic vinegar or regular balsamic plus honey, and shallot into blender and puree until smooth. Pour through a small fine strainer to get rid of small bits of blueberry skin. Season with pinches of salt and pepper.
- Place chicken breast in a heavy zip bag and seal out air. Pound thick end flatter using the smooth side of a meat mallet, a meat pounder or the flat side of a frying pan. Don’t hit it so hard that you destroy the chicken. Use gentle but firm, even pound until the thicker end is flatter like the shin end. Remove from the bag and sprinkle wit salt, pepper and granulated garlic. Drizzle with oil.
- Heat a grill to hot, scrape grates clean and oil to prevent sticking. Alternatively use a grill pan indoors. Place the smooth side of the chicken breast down first with one end facing 10:00. Grill for approximately two minutes. Then move the end to facing 2:00. and grill for two more minutes. This will give you nice grill marks. Turn the chicken and grill for approximately another 3 minutes or until chicken is firm to the touch (165º). Remove chicken and allow to stand for a few minutes. Slice or dice into cubes for the salad.
- Place salad greens in two bowls or plates and divide the goodies between the two. Serve dressing on the side, a few tablespoons per person. Extra keeps well covered and refrigerated.
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- 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.
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- Make the basil aioli: place the egg in a cup or small bowl wide enough for immersion blender. Add the mustard, zest, lime juice, salt, and basil, then pour the olive oil over the top. Place an immersion blender into the container and turn it to the lowest speed. Slowly increase the speed while moving the blender around to fully blend the aioli. Alternately, you can blend the ingredients in a regular blender or a food processor, or use an immersion blender, blender, or food processor to blend mayonnaise, lime zest, and lime juice. Cover and refrigerate until ready to use.
- Combine enough aioli with the pasta to coat according to your preferences. Combine with remaining ingredients or divide among bowls and top with the remaining ingredients. Serve cold or at room temperature. Refrigerate any remaining basil aioli.
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- Mix ingredients for Blueberry Balsamic Dressing and store in a small jar with a lid. Refrigerate until needed.
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