Chicken, Blueberry and Mango Salad with Mango Vinaigrette just tastes like summer, and is a light and refreshing dish to enjoy on warm evenings!
Chicken Salad with Blueberries and Mango Dressing
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.
Blueberry Salad Recipe Ingredients
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.
Substitutions for Mango Blueberry Salad
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!
How to Make Chicken Blueberry Salad
This chicken salad is amazingly easy to prepare. First, make the Mango Vinaigrette – see directions below. Once it’s ready, follow these steps to assemble the salad:
- Prep ingredients.
Tear the lettuce into bit-size pieces. Chop or shred the cooked chicken. Peel and slice the mango. - Toss, garnish and serve.
In a large mixing bowl, combine lettuce, chicken, blueberries and remaining sliced mango. Toss with mango dressing to taste (you may not need all of it). Season to taste with salt and pepper. Divide salad among 6 dinner plates. Sprinkle chopped pecans and goat cheese over the top. Serve.
How to Make Mango Salad Dressing
You’ll only need 5 minutes to prepare this fresh and bright vinaigrette. I like to let it sit for around 30 minutes for the flavors to really blend together, but in a pinch I’ve served it right away. Here’s all you have to do:
- Purée ingredients.
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. - Cover and let sit.
Cover and let sit for at least 30 minutes to allow the flavors to blend.
Blueberry Salad Make Ahead & Storage
Mango salad dressing can be made up to 24 hours in advance, covered and refrigerated (I put it in a pint mason jar). Bring to room temperature before serving. Salad can be assembled up to 4 hours ahead but not tossed (and don’t add pecans or goat cheese), covered and refrigerated. Bring to room temperature before tossing, garnishing and serving.
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Chicken Blueberry 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.
- Yield: 6 servings 1x
Ingredients
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
-
3/4 to 1 cup goat cheese crumbles
Instructions
Mango Vinaigrette
- 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.
- Cover and let sit for at least 30 minutes to allow the flavors to blend.
Chicken, Blueberry and Mango Salad
- 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.
- 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.
- Category: Main dish salads, gluten free, easy entertaining
