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Triple Blue Dinner Salad




Source of Recipe


by Mercyteapot, from Desperation Dinners


List of Ingredients




8 cups prewashed mixed salad greens
2 cups fresh blueberries
2 cups already cooked skinless, boneless chicken breast pieces (see note)
1 large vine-ripened tomato or 4 ripe Roma tomatoes (for about 11/2 cups chopped)
1 medium yellow bell pepper (for about 1 cup chopped)
1/2 cup crumbled premium blue cheese, such as Maytag
1/4 cup sliced almonds
Blueberry Vinaigrette, to taste (see accompanying recipe)

Recipe



In a large salad bowl, toss together the greens and blueberries. Cut the chicken into bite-size pieces (if necessary) and add it to the greens. Rinse and chop the tomato, adding it to the bowl as you chop. Rinse and seed the bell pepper and finely chop it, adding it to the bowl as you chop. Scatter the cheese and almonds evenly over the salad and toss well.

Serve by dividing salad onto four dinner plates. Top with Blueberry Vinaigrette, to taste.

Note: You can use roasted, grilled, sauteed or poached chicken breast. (You can also use turkey breast.) We tested this recipe with already cooked chicken breast meat, which is available from several national brands and can usually be found in the supermarket refrigerated meat case.

Start to finish: 20 minutes

Per serving (without dressing): 286 calories (34 percent from fat), 11 g fat (4 g saturated), 72 mg cholesterol, 30 g protein, 19 g carbohydrates, 6 g dietary fiber, 324 mg sodium.


Blueberry Vinaigrette
Makes about 1-2/3 cups

1 cup fresh blueberries
1/3 cup balsamic vinegar
1/3 cup water
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup vegetable oil

Rinse and drain the blueberries well. Place them in a blender or food processor and pulse to chop finely. Add vinegar, water, onion powder, salt and black pepper. Pulse to blend.

Turn the motor on low and slowly drizzle the oil into the vinaigrette through the feed tube or top of the blender. Blend only until all of the oil is incorporated. Stir in additional water (up to 2 tablespoons) if a thinner consistency is desired. Serve immediately.

Start to finish: 5 minutes

Per tablespoon: 53 calories (90 percent from fat), 5.6 g fat (trace saturated), no cholesterol, trace protein, 1 g carbohydrates, trace dietary fiber, 45 mg sodium.