June's Chicken and Blueberry Salad

June Campbell


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.


☆☆☆☆☆ 0 votes

10 Min
No-Cook or Other


  • 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
  • ·
  • ·

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.

Printable Recipe Card

About June's Chicken and Blueberry Salad

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy Healthy
Hashtag: #blueberries

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