Real Recipes From Real Home Cooks ®

june's chicken and blueberry salad

Recipe by
June Campbell
North Vancouver, BC

This light, tasty and healthy salad is a great entree on a warm summer evening. You can use other berries if desired, or add other vegetables such as celery or or other greens. Serve with rolls or breads.

yield 6 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For june's chicken and blueberry salad

  • 2
    chicken breasts, cooked and chopped
  • 1
    romaine lettuce, chopped
  • 1
    bell pepper, chopped, any color
  • 2/3 c
    red onion, diced
  • 1 c
  • 1/2 c
    bleu cheese or other soft cheese
  • 1 c
    toasted pecans, chopped
  • 1/3 c
    olive oil
  • 3 Tbsp
    red wine vinegar
  • 2 tsp
  • 1 tsp
    dijon mustard
  • salt
  • pepper

How To Make june's chicken and blueberry salad

  • 1
    To toast pecans the easy way, place nuts in a non-stick frying pan over medium heat. Stir and shake pan frequently until nuts are browned.
  • 2
    Combine all salad ingredients in large bowl.
  • 3
    Combine all vinaigrette ingredients in a separate bowl. Mix well and add salt and pepper to taste.
  • 4
    Add vinaigrette to salad. Toss and serve.