An abundance of colorful produce and a generous drizzle of Blueberry Barbecue Sauce make this refreshing salad a true winner.
Berry Chicken Salad
Serves: 4 to 5
Ingredients
- 10 cups fresh spring mix lettuces (about 1 pound)
- 1 cup sliced red onion
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled and sliced
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 2 cups cooked shredded chicken
- 1⁄2 cup pecans, lightly toasted
- 2 ounces crumbled feta cheese (about 1⁄2 cup)
- Blueberry Barbecue Sauce (recipe follows)
Instructions
- In a large bowl, toss together lettuces, onion, blueberries, strawberries, salt, and pepper. Transfer to a serving platter. Top with chicken, pecans, and feta. Drizzle with desired amount of Blueberry Barbecue Sauce. Serve immediately.
Blueberry Barbecue Sauce
Serves: about 1 1⁄3 cups
Ingredients
- 1 tablespoon vegetable oil
- 1⁄2 red onion, diced (about 1⁄2 cup)
- 2 cloves garlic, minced
- 1 pound fresh blueberries
- 2 tablespoons fresh lemon juice
- 2 tablespoons white balsamic vinegar
- 1 1⁄2 tablespoons firmly packed light brown sugar
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon smoked paprika
Instructions
- In a medium skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion begins to become translucent, 3 to 4 minutes. Add blueberries, lemon juice, vinegar, and brown sugar. Reduce heat to medium-low, and cook, stirring occasionally, until blueberries start to release their juices, about 2 minutes. Add salt, pepper, chili powder, and paprika. Cook, stirring occasionally, until berries are soft and bursting, 8 to 10 minutes. Remove from heat.
- Pour blueberry mixture into a heatproof container. Using an immersion blender, blend mixture until smooth. Let cool completely. Refrigerate until ready to serve or for up to 1 week.
