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Lilly’s Table

 
 
Lemon Dressed Spinach Salad
© Lillys-Table.com Photo of Blueberry Pecan Chicken Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Blueberry Pecan Chicken Salad

from Blueberry Pecan Chicken Salad, the Week of July 22, 2012.
View the previous recipe for this meal.

A light lemon herb dressing replaces the creamier sauces that normally accompany chunky chicken salads, while blueberries and pecans give this dish something exciting to talk about. Earthy and sweet, tuck this in a hearty whole grain bread or dolloped on top of a your favorite greens. Start with leftover cooked chicken, torn or cut into pieces.

Ingredients

  • ¾ lb chicken, cooked
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 cup fresh herbs, mint, basil, parsley or a combination
  • 1 clove garlic
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup blueberries
  • ½ cup pecan, crumbled in pieces

Serving Size: 3 People

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Preparation Instructions

If the chicken is not yet cooked, bake in an oven at 375 until cooked through in the center (about 10-15 minutes depending on the thickness). Cool.

Chop or tear the cooled chicken into bite sized pieces. Place the fresh herbs, olive oil, lemon juice, garlic, salt and pepper in a blender. Pulse gently until the dressing is well combined. Alternatively, mince up the herbs fine and whisk together with all of the other ingredients by hand. Taste the dressing. Add more of any ingredient to your own desired taste.

Toss the chicken in the herb dressing. Fold in the blueberries and pecans. Taste. Enjoy immediately or within 2-3 days.