Blueberry Chicken Salad

The sweet-tart burst of blueberries is a playful addition to a creamy chicken salad. Be sure to dry the berries thoroughly before adding them; any water on them will thin the dressing. After washing, spread the blueberries on a kitchen towel and gently blot them.

1/2 cup light mayonnaise
3 tablespoons light sour cream
1 tablespoon minced fresh ginger
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1/4 teaspoon salt
3 cups shredded rotisserie chicken or leftover boneless skinless chicken breasts
1/2 cup sliced water chestnuts, halved
1/2 cup sliced green onions
1/2 cup diagonally sliced celery
2 cups blueberries
4 cups torn tender salad greens
1/2 cup sliced almonds, toasted*

Combine mayonnaise, sour cream, ginger, lemon juice, lemon peel and salt in large bowl. Stir in chicken, water chestnuts, green onions and celery. Gently fold in blueberries; serve over greens. Top with almonds.

TIP *To toast almonds, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until light golden brown. Cool.

5 (1 3/4-cup) servings

PER SERVING: 340 calories, 17.5 g total fat (3.5 g saturated fat), 29 g protein, 17.5 g carbohydrate, 80 mg cholesterol, 440 mg sodium, 4.5 g fiber

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