Blueberry Chicken Salad
Kristin Longobardi
A yummy salad for a brunch or lunch. Great with a warm croissant or just with lettuce.
ingredients
- 2 Tablespoons Grey Poupon Mustard
- 1/4 cup shallots minced
- 1/3 cup honey
- 1/3 cup fresh lime juice
- 2 Tablespoons kosher salt
- 1 teaspoon black peppercorns
- 2 tablespoons fresh minced rosemary
- 1/2 cup olive oil
- 2 lbs chicken-grilled and torn in to bite sized pieces
- 1 lbs Granny Smith apples cut up
- 3 oz Toasted Hazelnuts
- 1 lbs green grapes
- 12 oz Blueberries
- 4 oz Gorgonzola cheese crumbled
directions
- 1
In a small bowl whisk mustard, shallots, honey, lime juice, salt, pepper and rosemary. Slowly whisk in the oil to form emulsion. Reserve.
- 2
Combine chicken, apples, grapes, blueberries, nuts and cheese in a large bowl. Pour dressing over salad and toss. Cover and chill to 40 degrees.
notes
You can substitute almonds for the hazelnuts. This recipe makes a lot of dressing to add half to start and then add more to taste.
Source: Kristin Longobardi
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