Shelly's Recipe

BLUEBERRY CHICKEN SALAD – Marshall Fields

Category: Salads - Poultry

2 tsp. Dijon Mustard
2 Tbsp. minced shallot and honey
3 Tbsp. freshly squeezed lime juice
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup olive oil
1 roasted chicken, meat torn into bite-size pieces (about 3 cups)
1 large granny smith apple, cut into 1/4-inch slices
1 1/2 cup green grapes and blueberries, picked over
1/2 cup hazelnuts, toasted, skinned and coarsly chopped
1/2 cup crumbled blue cheese

In a small bowl, whisk together the mustard, shallot, honey, lime juice, salt, pepper and rosemary. Slowly whisk in the olive oil to make an emulsion.

In a large bowl, combine the chicken, apples, grapes, blueberries, hazelnuts, and blue cheese and toss well. Pour the dressing over the salad and toss well to coat thoroughly. Taste and adjust the seasoning as necessary. Serve immediately or cover and refrigerate for up to 2 days. Serves 6

NOTE: Toasting and Skinning Hazelnuts: Preheat the oven to 350. Line a baking sheet with aluminum foil and spread the hazelnuts on a baking sheet in a single layer. Bake, shaking the pan once or twice, for 10 minutes, until the nuts are lightly browned and fragrant. Wrap the nuts in a clean dish towel and allow to cool for 10 minutes. Rub the nuts in the towel to remove their papery skins.