Blueberry Chicken Salad
Author: 
 
Ingredients
  • Dressing:
  • 2 teaspoons Dijon mustard
  • 2 Tablespoons minced shallot
  • 2 Tablespoons honey
  • 3 Tablespoons freshly squeezed lime juice
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 Tablespoon minced fresh rosemary leaves
  • ¼ cup olive oil
  • Salad ingredients:
  • 3 cups cooked chicken, cut into bite-sized pieces (I used a rotisserie chicken)
  • 1 Granny Smith apple, unpeeled, cut into ¼" slices
  • 1-1/2 cups green grapes, halved if large
  • 1-1/2 cups fresh blueberries
  • ½ cup coarsely chopped and toasted walnuts or hazelnuts
  • ½ cup crumbled blue cheese
Instructions
  1. For dressing: In a small bowl, whisk together all dressing ingredients except olive oil. Slowly whisk in olive oil to make an emulsion; set aside.
  2. For salad: Combine all salad ingredients in a large bowl and toss. Pour the dressing over the salad ingredients and toss to coat thoroughly. Taste and adjust seasonings, if needed. Serve immediately or cover and refrigerate up to a day. Serves 6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/the-marshall-fields-cookbook/