Best Blueberry Mustard Recipes

GRILLED CHICKEN BLUEBERRY PECAN SALAD WITH HONEY MUSTARD VINAIGRETTE

Grilled Chicken Blueberry Pecan Salad with Honey Mustard Vinaigrette image

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

Ingredients

1 pound boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup honey
3 tablespoons whole-grain Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon kosher salt
1/8 teaspoon pepper
6 cups red leaf lettuce
1 1/2 cups blueberries
1 Gala apple, cored and sliced
1/4 cup red onion, thinly sliced
1/2 cup pecans, toasted

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 MUSTARD

Blueberry Mustard image

Make and share this Blueberry Mustard recipe from Food.com.

Provided by Lennie

Categories Sauces

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons cornstarch
4 tablespoons water
1/2 cup blueberries, more if needed (if using frozen, thaw first)
1/4 cup whole blueberries (no need to thaw, if using frozen)
1/2 cup port wine
1 tablespoon chopped shallot
2 tablespoons white sugar
6 tablespoons prepared Dijon mustard
2 tablespoons prepared whole grain mustard
1 tablespoon yellow mustard seeds
1 tablespoon white wine

Steps:

Combine the tbsp of mustard seeds with the tbsp of white wine and set aside.
Whisk together the cornstarch and water; set aside.
Press the half-cup of blueberries through a sieve-- you want a yield of 1/2-cup sieved berries so you may need another tbsp or two of blueberries to get that.
In a saucepan, place the sieved berries, the whole blueberries, port wine, shallots and sugar; whisk in the cornstarch mixture.
Over medium-high heat, bring to a simmer, then let it cool.
Whisk in the mustards and softened mustard seeds well, then refrigerate until needed.

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