Chicken, Blueberry and Mango Salad

Chicken, Blueberry and Mango Salad with Mango Vinaigrette just tastes like summer, and is a light and refreshing dish to enjoy on warm evenings!

(Photo by Rick Souders)

Chicken, Blueberry and Mango Salad was a late addition to my cookbook Fresh Tastes. During the time when I was finalizing the recipes to be included, my good friend Tamara O’Brien brought this bright and scrumptious salad to a girls gathering. Cool, crisp and beautiful – we all loved it! I knew it had to be included in my book. Not only was it super delicious, it was fresh looking and tasting, pretty on the plate, and easy to prepare with readily available ingredients. So, it met all the criteria for the recipes I included in Fresh Tastes.

The mango and blueberry flavor combination tastes like summer, and blends perfectly with the chicken and goat cheese. I added toasted chopped pecans for a bit of crunch, and created the vinaigrette to layer in even more mango flavor.

This salad is also super flexible. You can use peaches instead of mangos, pine nuts or almonds instead of the pecans, and feta instead of the goat cheese. Have fun with it!

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Chicken, Blueberry and Mango Salad

Chicken, Blueberry and Mango Salad with Mango Vinaigrette is cool, crisp and beautiful. Easy to prepare with readily available ingredients, this main dish chicken salad is perfect for summer dinners.

• Author: (From "Fresh Tastes" by Lee Clayton Roper)
• Yield: 6 servings 1x
• Category: Main dish salads, gluten free, easy entertaining

Ingredients

Scale 1x2x3x

Mango Vinaigrette

• 3 cups (3 large) peeled and sliced fresh mangoes, divided
• 3 tablespoons fresh lime juice
• 4 1/2 tablespoons extra virgin olive oil
• 3 tablespoons white balsamic vinegar
• 1 1/2 teaspoons chopped shallot

Chicken, Blueberry and Mango Salad

• 10 cups torn Bibb, Boston, or Butter lettuce
• 3 cups sliced or torn grilled or roasted chicken
• 1 cup fresh blueberries
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 6 tablespoons roasted chopped pecans

Instructions

Mango Vinaigrette

1. Place 3/4 cup (around 1/2 large) sliced mango, lime juice, olive oil, vinegar and shallot in a blender or food processor and purée until smooth.
2. Cover and let sit for at least 30 minutes to allow the flavors to blend.

Chicken, Blueberry and Mango Salad

1. In a large mixing bowl, combine the lettuce, chicken, blueberries and remaining sliced mango. Toss with dressing to taste (you may not need all of it). Season to taste with salt and pepper.
2. Divide salad among 6 dinner plates. Sprinkle chopped pecans and goat cheese over the top. Serve.

Notes

Make ahead: Dressing can be made up to 24 hours in advance, covered and refrigerated. Bring to room temperature before serving.