GRILLED CHICKEN BLUEBERRY PECAN SALAD WITH HONEY MUSTARD VINAIGRETTE
Let's be honest - sometimes we go green. Sometimes we can't pass up the bread. Grilled chicken blueberry pecan salad means you don't have to choose! This crispy, crunchy recipe offers a fresh take on chicken salad. Grab your favorite leafy greens or make a savory sandwich with your honey mustard dowsed salad. You can't lose.
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat grill for direct heat grilling.
- Season chicken breasts with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and garlic powder and grill, turning once, until chicken is cooked through. Let stand 10 minutes; slice and reserve.
- In a bowl, whisk honey, Dijon mustard, vinegar, olive oil, garlic, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper until blended.
- In a bowl, combine lettuce, blueberries, apple, red onion and pecans and toss with some (about 1/2 cup) of the dressing.
- Arrange sliced chicken over lettuce mixture and drizzle with additional dressing.
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
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.
LEMON BLUEBERRY CHICKEN SALAD
Crunchy celery and sweet blueberry dressing flavors this chicken salad set atop mixed salad greens.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Gently blend all ingredients together and serve over greens.
CHICKEN & AVOCADO SALAD WITH BLUEBERRY BALSAMIC DRESSING
A healthy, gluten-free dinner or lunch, perfect for using up leftover roast chicken. Make it veggie by swapping the meat for a handful of pumpkin seeds.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Finely chop the garlic. Mash half the blueberries with the oil, vinegar and some black pepper in a large salad bowl.
- Boil the broad beans for 5 mins until just tender. Drain, leaving them unskinned.
- Stir the garlic into the dressing, then pile in the warm beans and remaining blueberries with the beetroot, avocado, salad and chicken. Toss to mix, but don't go overboard or the juice from the beetroot will turn everything pink. Pile onto plates or into shallow bowls to serve.
Nutrition Facts : Calories 402 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium
BLUEBERRY CHICKEN SALAD
Make and share this Blueberry Chicken Salad recipe from Food.com.
Provided by lazyme
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 54.2, Fat 1, SaturatedFat 0.2, Cholesterol 2.3, Sodium 211.5, Carbohydrate 11.4, Fiber 1.9, Sugar 5.9, Protein 1.7
CHICKEN & BLUEBERRY PASTA SALAD
Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that's also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in Step 4. (from EatingWell.com)
Provided by Motivated Mama
Categories Berries
Time 30m
Yield 1 1/2 Cups, 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 316.9, Fat 10.2, SaturatedFat 2.6, Cholesterol 51.3, Sodium 246.9, Carbohydrate 33.6, Fiber 3.8, Sugar 2.9, Protein 24.8
BLUEBERRY AND LEMON CHICKEN SALAD
Steps:
- In a medium bowl, combine yogurt, salad dressing and salt/pepper, add chicken, green onions, celery, bell pepper, and blueberries, and gently toss. Cover and refrigerate to blend the flavors for at least 1 hour. Serve over endive and garnish with reserved berries and lemon slices.
BLUEBERRY SPINACH SALAD WITH CHICKEN, PECANS AND BLEU CHEESE
Make and share this Blueberry Spinach Salad With Chicken, Pecans and Bleu Cheese recipe from Food.com.
Provided by susie cooks
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Divide spinach among 4 plates. Garnish each plate with radicchio leaves.
- Top spinach with pecans, blueberries, bleu cheese and chicken slices.
- Prepare vinaigrette:.
- Whisk together shallot, bleuberries, sugar, salt, raspberry vinegar and vegetable oil.
- Drizzle over salad.
- There will be some dressing leftover. Store in the refrigerator and use within a few days.
Nutrition Facts : Calories 830.7, Fat 74.7, SaturatedFat 12.6, Cholesterol 47.5, Sodium 1486.5, Carbohydrate 26.6, Fiber 4.6, Sugar 17.8, Protein 18.9
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
GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE
We love adding grilled chicken to our salads in the summer, but 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
Nice low-calorie Salad to have in the summer ! Low fat lemon yogurt in it and reduced-calorie mayonnaise. Great way to use any leftover chicken you may have.
Provided by Carol Junkins
Categories Chicken Salads
Time 20m
Number Of Ingredients 7
Steps:
- 1. Reserve a few blueberries for garnish. In a medium sized bowl, combine yogurt, mayonnaise and salt.
- 2. Add the remaining blueberries, chicken green onions, celery and bell pepper. Mix gently.
- 3. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens garnished with reserved blueberries and lemon slices, if desired.
- 4. Yield: about 5 cups Per portion: 244 calories, 25 g fat, 22 carbohydrate Serves 4
GRILLED CHICKEN-BLUEBERRY SALAD
Make and share this Grilled Chicken-Blueberry Salad recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 36m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 226.2, Fat 9.4, SaturatedFat 1.5, Cholesterol 56.6, Sodium 421, Carbohydrate 15.7, Fiber 3.2, Sugar 8.5, Protein 20.2
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.
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
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
BLUEBERRY CHICKEN CHOPPED SALAD
Yield 3,5 persons
Number Of Ingredients 16
Steps:
- To make the salad: Season chicken breasts on both sides generously with salt and pepper. Heat oil in a large sauté pan over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side, until the chicken is cooked through and no longer pink inside. Transfer chicken breasts to a separate plate and let rest for at least 5-10 minutes. Then chop into small, bite-sized pieces. Add the chicken to a large bowl with the lettuce, blueberries, pecans, red onion, blue cheese, and vinaigrette. Toss to combine. Serve immediately. To make the vinaigrette: Whisk all ingredients together until combined. Posted in Chef-Style, Entrees, Featured Foodservice Recipes, Recipes, Salads, Dressings & Appetizers, Summer
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