Almond-Blueberry Chicken Salad |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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! Ingredients:
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 |
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:
1. Whisk together first 7 ingredients for the dressing and 2 tablespoons lime or lemon juice.
2. Once you've sliced the apple, drizzle 1 tablespoon lime or lemon juice over the apple slices to keep from browning, and stir.
3. Mix together chicken, apple slices, grapes, blueberries, and almonds.
4. 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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