All-American Chicken Blueberry Salad Platter
Show your patriotic colors on the 4th with this refreshing red, white and blueberry chicken salad.
1⁄3 cup bottled vinaigrette dressing
1 tablespoon orange marmalade
1 tablespoon reduced fat mayonnaise
2 cups 1/2-inch cubes cooked chicken breast
2 cups blueberries
1/2 cup 1/2-inch cubes red bell pepper
2 small green onions, sliced (about 3 tablespoons)
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 to 12 thin crosswise slices tomato
- In a large bowl, combine vinaigrette, marmalade, and mayonnaise Set aside 2 tablespoons.
- Stir chicken, blueberries, red pepper and green onions into remaining dressing in the bowl. Add salt and pepper to taste.
- Place one slice toast on each of 4 dinner plates.
- Divide salad onto toast.
- Arrange lettuce and tomatoes beside sandwich and drizzle with reserved dressing.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 410; Calories from Fat 34%; Protein 32g; Carbohydrate 36g; Fat 16g; Fiber 6g.
Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.