All-American Chicken Blueberry Salad
|Ingredients||Poultry, Vegetables, Bread, Fruits|
|Day Part||Lunch, Dinner|
An old favorite with a new twist. The blueberries add just the right amount of sweetness and some extra color. This new version is sure to become a favorite.
1⁄3 cup vinaigrette dressing
1 tbsp. orange marmalade
1 tbsp. reduced-fat mayonnaise
2 cups cubed cooked chicken breast
2 cups blueberries
1⁄2 cup cubed red bell pepper
2 small scallions, sliced (about 3 tbsp.)
Salt and ground black pepper
4 large slices whole-grain country bread
4 slices (3⁄4-inch thick) iceberg lettuce (cut crosswise through center of head)
8-12 thin tomato slices
1. In large bowl, combine vinaigrette, marmalade, and mayonnaise; set aside 2 tbsp.
2. Stir chicken, blueberries, red pepper, and scallions into remaining dressing in the bowl. Add salt and pepper to taste.
3. For service, divide salad onto toast. Arrange lettuce and tomatoes beside sandwich and drizzle with reserved dressing.