Shelly's Recipe

Chicken Salad with Blueberries

Category: Salads - Poultry

1/2 cup slivered almonds, for garnish
3/4 cup fat-free or reduced-fat buttermilk
1/3 cup reduced-fat mayonnaise
3 Tbsp fresh lemon juice
1/2 Tbsp orange juice, preferably fresh Salt and freshly ground white pepper, to taste
4 packed cups baby spinach, roughly chopped
4 packed cups watercress sprigs, roughly chopped
4 cups (3/4 lb) diced cooked chicken breast
1 Granny Smith apple, cored and diced Salt and freshly ground black pepper, to taste
1 cup fresh blueberries, for garnish

Preheat the oven to 350 degrees F, if using almonds.

Toast the almonds (if using) on a baking sheet until they are Lightly browned, stirring occasionally for about 8 minutes. Set aside.

Whisk together the buttermilk, mayonnaise, lemon and orange juice. Season to taste with salt and white pepper. Set aside.

Divide the spinach and watercress among 4 salad plates. Top the Spinach with the chicken and apple. Drizzle the dressing over the Salads. Garnish each salad with a sprinkle of blueberries and Almonds, if using. Serve immediately.

Makes 6 servings