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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This was a popular salad served at the Marshall Field's restaurants. It makes a nice main dish for a summertime picnic because it is mayo free. Also, this is an excellent main course for a luncheon. Your family and friends will enjoy the unique combination of blueberries and rosemary in this dish. Ingredients:
2 teaspoons dijon mustard |
2 tablespoons minced shallots |
2 tablespoons honey |
3 tablespoons freshly squeezed lime juice |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 tablespoon minced fresh rosemary leaf |
1/4 cup olive oil |
5 -6 baked chicken breast halves |
1 large granny smith apple |
1 1/2 cups green grapes |
1 1/2 cups blueberries |
1/2 cup toasted walnuts or 1/2 cup hazelnuts |
1/2 cup crumbled blue cheese |
Directions:
1. Roast boneless, skinless, chicken breasts at 350 degrees till cooked through. Tear meat into bite-size pieces to make 3 cups.
2. If using hazlenuts, toast in oven and remove skin. Coarsely chop the nuts used.
3. In a small bowl, whisk together the mustard, shallot, honey, fresh lime juice (do not substitute with concentrate), salt, pepper and rosemary. Slowly whisk in the olive oil to make an emulsion.
4. Cut apple into 1/4 inch slices and grapes in half. Carefully pick thru blueberries to remove stems.
5. In a large bowl, combine the chicken, apple, grapes, blueberries, nuts, and blue cheese and toss well.
6. Pour the dressing over the salad and toss well to coat thoroughly. Taste and adjust the seasoning as necessary.
7. Serve immediately or cover and refrigerate for up to 2 days.
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