Go Back
–+ servings
White plate filled with Blueberry Chicken Salad with Mango Vinaigrette.
Print Recipe
No ratings yet

Chicken Blueberry Salad

A fresh, fruit-forward blueberry chicken salad with mango vinaigrette, no mayo, and a light, elegant flavor - perfect for make-ahead lunches or warm-weather entertaining.
Prep Time15 minutes
Resting Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Blueberry Chicken Chopped Salad, Chicken Blueberry Salad
Servings: 6 servings
Calories: 437kcal
Author: Lee Clayton Roper

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

Make 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: Add dressing, then garnish with pecans and goat cheese.
  •  
How to Serve
  • 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.
 
Note: this recipe was originally published in my cookbook Fresh Tastes.

Nutrition

Calories: 437kcal | Carbohydrates: 21g | Protein: 26g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 66mg | Sodium: 164mg | Potassium: 584mg | Fiber: 4g | Sugar: 17g | Vitamin A: 3997IU | Vitamin C: 38mg | Calcium: 98mg | Iron: 3mg