Almond-Blueberry Chicken Salad
"This is an adaptation from a recipe in The Marshall Field's Cookbook. I discarded a few ingredients, like blue cheese and hazelnuts, and created a creamy mayonnaise-based dressing, with some key ingredients from the original recipe, like honey, and rosemary. I don't always use all of the dressing, so adjust to your taste. I love chicken salad, and this is one of my favorites. I hope you like my version of Marshall Field's Marketplace classic!"
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
8 cups
- Serves:
- 6-8
ingredients
-
Dressing
- 1⁄2 cup mayonnaise
- 4 teaspoons buttermilk
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 tablespoons finely diced sweet onions
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon honey
- 3 tablespoons lime juice or 3 tablespoons lemon juice, divided
-
Salad
- 1 roasted chicken, from the store, skin removed, chopped into bite-sized pieces
- 1 large granny smith apple, cut into 1/4 inch slices
- 1 1⁄2 cups green grapes, sliced in half
- 1 1⁄2 cups blueberries
- 1⁄2 cup sliced almonds
directions
- Whisk together first 7 ingredients for the dressing and 2 tablespoons lime or lemon juice.
- Once you've sliced the apple, drizzle 1 tablespoon lime or lemon juice over the apple slices to keep from browning, and stir.
- Mix together chicken, apple slices, grapes, blueberries, and almonds.
- Pour dressing over salad mixture, starting with half of the dressing, then stir. Add more dressing, in tablespoons, to suit your taste.
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RECIPE SUBMITTED BY
I work for a small business that sells all natural prepared meals-to-go, so I have learned a thing or two about cooking in the last two years. I hope to learn more through trying new recipes, and becoming skilled enough to create some of my own!
