Author :: Mrs Liz
Category :: Salads / Veggies / Fruits
Ingredients ::
- Salad:
- 8 cups pre-washed mixed salad greens
- 2 cups fresh blueberries
- 2 cups already cooked skinless, boneless chicken pieces
- 1 large vine ripened tomato OR4 ripe Roma tomatoes (for about 1-1/2 cups chopped)
- 1 med. yellow pepper (for about 1 cup finely chopped)
- 1/2 cup crumbled premium blue cheese
- 1/4 cup sliced almonds
- Vinaigrette:
- 1 cup fresh blueberries
- 1/3 cup balsamic vinegar
- 1/3 cup water
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup vegetable oil
From: Kathryn Schmit, executive director of COPE Services, in Grafton, WI
Makes: 4 servings
Note: You can use roasted, grilled, sauteed or poached chicken breast, and even turkey breast.
Blueberry Vinaigrette makes: 1-2/3 cups
In a large salad bowl, toss together the greens and blueberries.
Cut the chicken into bite-size pieces and add it to the greens.
Next add the chopped tomatoe and yellow pepper.
Sprinkle the cheese and almonds evenly over the salad and toss well.
Divide the salad onto 4 dinner plates.
Top with the Blueberry Vinaigrette:
Rinse and drain the blueberries well.
Place the blueberries in the blender or food processor and pulse to finely chop. Add vinegar, water, onion powder, salt and black pepper. Pulse to blend. Turn motor on low and slowly drizzle the oil into the vinaigrette through feed tube or top of blender.
Blend only until al of the oil is incorporated. Stir in additional water (up to 2 Tablespoons) if thinner consistency is desired.
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