A fresh, fruit-forward take on a classic, this composed Blueberry Chicken Salad is paired with a vibrant, homemade Mango Vinaigrette instead of a traditional mayo dressing. It’s an effortlessly elegant dish for light lunches, garden parties, or warm-weather entertaining.
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A Quick Look at the Recipe
✅ Recipe Name: Blueberry Chicken Salad with Mango Vinaigrette
⏲️ Ready In: 35 minutes
🥣 Main Ingredients: Lettuce, cooked chicken, blueberries, mango, pecans, goat cheese, lime juice, white balsamic vinegar
📖 Dietary Info: Gluten-free, high-protein
♨️ Method: Blended dressing, composed salad
🍽️ Yield: 6 servings
⭐️ Difficulty: Easy
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It’s one of my favorite Spring dinner party recipes – sophisticated and beautiful on the plate, while easy to prepare. Just add chilled carrot soup and quick dinner rolls or Cheddar dill scones, and you have an effortlessly elegant meal.
Table of Contents
Why You’ll Love This Recipe
- A lighter take on chicken salad. Made with a bright mango vinaigrette instead of mayo.
- Balanced flavor. Sweet fruit is complemented by savory chicken, creamy cheese, and crunchy pecans.
- Composed presentation. Lightly combined, then finished with toppings for added texture and an elegant presentation.
- Make-ahead friendly. Prep components in advance; assemble before serving.
- Perfect for warm weather. Light yet satisfying for lunches or relaxed entertaining.
- Flexible. Easy to tailor to your tastes; can swap greens, nuts, and cheese, or add avocado.
Ingredients
For the Mango Vinaigrette
My Mango Vinaigrette recipe has just 5 ingredients, all of which should be available at your local grocery store. Here are some notes on a few:
- Mango – Use ripe, fresh mango for the best flavor and smooth texture.
- White balsamic vinegar – Milder and less acidic than traditional (dark) balsamic or white wine vinegar, adding brightness without darkening the dressing; it can range from clear to pale golden in color.
- Shallot – Adds a subtle savory note without overpowering the fruit.
👉 Seasoned Tip: I tested this dressing with white wine vinegar, white balsamic, and dark balsamic. White balsamic was the clear winner. White wine vinegar was a bit too tart, and the dark balsamic made it a little too sweet.
For the Blueberry Chicken Salad
This Blueberry Chicken Salad recipe has just 8 ingredients (plus the dressing), all of which should be available at your local grocery store. Here are some notes on a few:
- Cooked chicken – I like to braise chicken breasts in sherry (or wine) and broth for the best flavor. Rotisserie chicken works well, too.
- Pecans – Toast for the best flavor and crunch.
- Goat cheese – Don’t use pre-crumbled; it often contains additives that affect flavor and texture.
Variations and Substitutions
This salad is very flexible; here are a few easy ways to change it up:
- Swap the fruit. Use peaches in place of the mango.
- Change the nuts. Substitute toasted pine nuts or sliced almonds for the pecans.
- Switch the cheese. Feta works well in place of goat cheese.
- Add avocado. Sliced avocado is a nice addition for extra richness.
How to Make Blueberry Chicken Salad with Mango Vinaigrette
This chicken salad and dressing are both amazingly easy to prepare:
- Chop enough sliced mango to measure 3/4 cup; set the remaining slices aside for the salad. Place the chopped mango, lime juice, olive oil, vinegar, and shallot in a blender or food processor.
- Purée until smooth.
- Place in a small bowl or jar, cover, and let sit for at least 20 minutes to allow the flavors to blend.
- In a large mixing bowl, combine the lettuce, chicken, blueberries, and sliced mango. Season to taste with salt and pepper. Add a small amount of dressing, if desired.
- Divide salad among 6 dinner plates. Arrange the chicken, mango, and blueberries as needed for a balanced presentation. Sprinkle chopped pecans and goat cheese over the top. Serve, passing dressing on the side.
Success Tips
- Keep the lettuce cold. Refrigerate until just before plating so it stays crisp.
- Toast the pecans. Enhances both flavor and texture. Toast on a rimmed baking sheet in a 350 degree F oven for 5 to 7 minutes, until fragrant and slightly darker in color.
- Crumble goat cheese cold. It breaks apart more cleanly straight from the refrigerator.
- Let the vinaigrette rest. Allow at least 20 minutes for the flavors to blend.
How to Serve
- For a luncheon: Serve on individual plates with quick dinner rolls or drop biscuits.
- For a buffet: Arrange on a large, flat platter rather than a deep bowl to keep the presentation elegant.
Make Ahead
This salad works well for entertaining since much of it can be prepared ahead.
- Mango vinaigrette – Can be made up to 24 hours ahead. Cover and refrigerate, then bring to room temperature before serving.
- Salad – Assemble up to 4 hours ahead, but don’t add the pecans, goat cheese, or dressing. Cover and refrigerate. Just before serving, plate, garnish with pecans and goat cheese, and serve with the dressing.
Blueberry Chicken Salad FAQs
Bibb, Boston, or Butter lettuce works best for its soft texture and mild flavor, which complements the fruit and vinaigrette without overpowering them.
Yes, thawed frozen mango works well for the vinaigrette. For the salad, use fresh mango for the best texture.
Yes, as long as the chicken is cooked with gluten-free ingredients.
Serve slightly chilled so the greens stay crisp. Keep the lettuce cold, but let the vinaigrette sit briefly at room temperature for the best flavor.
More Main Dish Salads to Enjoy
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Chicken Blueberry Salad
Equipment
Ingredients
- 3 cups sliced fresh ripe mangoes, (3 large), divided use
- 3 tablespoons fresh lime juice
- 4 1/2 tablespoons extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 1/2 teaspoons chopped shallot
- 10 cups Bibb (Boston or butter) lettuce
- 3 cups sliced cooked chicken
- 1 cup fresh blueberries
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 6 tablespoons toasted chopped pecans
- 3/4 to 1 cup goat cheese crumbles
Instructions
- Coarsely chop enough sliced mango to measure 3/4 cup; set the remaining slices aside for the salad. Place the chopped mango, lime juice, olive oil, vinegar, and shallot in a blender or food processor.
- Purée until smooth.
- Place in a small bowl or jar, cover, and let sit for at least 20 minutes to allow the flavors to blend.
- In a large mixing bowl, combine the lettuce, chicken, blueberries, and sliced mango. Season to taste with salt and pepper. Add a small amount of dressing, if desired.
- Divide salad among 6 dinner plates. Arrange the chicken, mango, and blueberries as needed for a balanced presentation. Sprinkle chopped pecans and goat cheese over the top. Serve, passing dressing on the side.
Notes
- Mango vinaigrette: Can be made up to 24 hours ahead. Cover and refrigerate, then bring to room temperature before serving.
Salad: Assemble up to 4 hours ahead, but don’t add the pecans, goat cheese, or dressing. Cover and refrigerate. Just before serving: Add dressing, then garnish with pecans and goat cheese.
- For a luncheon: Serve on individual plates with quick dinner rolls or cheddar-dill scones.
For a buffet: Arrange on a large, flat platter rather than a deep bowl to keep the presentation elegant.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
