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Blueberry Roasted Chicken Salad

July 10, 2015

I made this dish for a friends bbq and it was amazing!  I should not be surprised as again, it came from my favorite cookbook which has yet to provide me with a recipe I didn’t love.  I was intrigued to make this one as the ingredient list was an odd match of items, but rest assured it was perfect for the palate.  I’ve made this now 3 times in the last month for different events and everyone has loved it.  Note, hazelnuts are rather hard to find here so you can substitute your favorite nut.

Difficulty: Easy
Prep Time: 20 min
Cook Time: 0 min (or 10 min if roasting nuts)
Total Time: 20 min
Yield: 6 servings
Taste: GREAT!

Chicken Salad

INGREDIENTS:

Dressing

2 tsp Dijon mustard
2 tbs minced shallot
2 tbs honey
3 tbs fresh squeezed lime juice (1 lime = 1 tbs)
1 tsp salt
1/2 tsp fresh ground black pepper
1 tbs minced fresh rosemary leaves
1/4 cup olive oil

Salad

1 roasted chicken, mean torn into bite-size pieces (about 3 cups)
1 large Granny Smith apple, cut into 1/4-inch slices
1 1/2 cups green grapes
1 1/2 cups blueberries
1/2 cup hazelnuts, toasted, skinned, and coarsely chopped (see roasting note below)
1/2 cup crumbled blue cheese

Procedure:

1) In a small bowl, whisk together the mustard shallot, honey, lime juice, salt, pepper, and rosemary. Slowly whisk in the olive oil to make an emulsion.

2) In a large bowl, combine the chicken, apples, grapes, blueberries, hazelnuts (see note below about roasting), and blue cheese and toss well.

3) 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 up to 2 days.

Roasting Hazelnuts:
Preheat oven to 350 deg F. Line a baking sheet with aluminum foil and spread the hazelnuts on the baking sheet in a single layer. Bake, shaking the pan once or twice, for 10 min, until the nuts are lightly browned and fragrant. Wrap the nuts in a clean dish towel and allow to cool for 10 min. Rub the nuts in the towel to remove the papery skins.

Source: The Marshall Field’s Cookbook P. 76

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From → Lunch, Main Dish

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