↞ recipe box start page
Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
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.
view more member recipes
BLUEBERRY CHICKEN SALAD – Marshall Fields
view my recipes
print
save
Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken Salad -- Marshall Fields
by sgre52160
Dressing 1/2 cup mayonnaise 1/4 cup sour cream 1 tbsp Dijon mustard 1 tsp sugar 1/4 tsp salt and white pepper 2 1/2 tsp lemon juice Salad 1 1/2 cups shredded boneless skinless
by sgre52160
Dressing 1/2 cup mayonnaise 1/4 cup sour cream 1 tbsp Dijon mustard 1 tsp sugar 1/4 tsp salt and white pepper 2 1/2 tsp lemon juice Salad 1 1/2 cups shredded boneless skinless
Turkey Salad Oriental - Marshall Fields
by sgre52160
1 lb spaghetti 1 lb turkey breast, julienne or bite size 1/4 lb green onions 1/4 lb carrots, julienne, lightly steamed 1/4 cup toasted sesame seeds 3/4 cup soy sauce 2/3 cup vegetable oil 1/8 c
by sgre52160
1 lb spaghetti 1 lb turkey breast, julienne or bite size 1/4 lb green onions 1/4 lb carrots, julienne, lightly steamed 1/4 cup toasted sesame seeds 3/4 cup soy sauce 2/3 cup vegetable oil 1/8 c
Chicken Potpie -- Marshall Fields
by sgre52160
Pie Dough 1 1/2 cups flour 1/2 tsp. salt 1/2 cup cold unsalted butter, diced 1/4 cup vegetable shortening (Crisco), chilled 3-4 tbsp ice water Chicken 1 (3 1/2 lb) frying chicken 1 c
by sgre52160
Pie Dough 1 1/2 cups flour 1/2 tsp. salt 1/2 cup cold unsalted butter, diced 1/4 cup vegetable shortening (Crisco), chilled 3-4 tbsp ice water Chicken 1 (3 1/2 lb) frying chicken 1 c
Cheese And Pasta -- Marshall Fields
by sgre52160
1 lb spiral pasta, shells or macaroni 3 cups whipping cream 1 lb sharp white cheddar cheese, grated (divided) 1/2 tsp dry ground mustard 1 tsp Worcestershire sauce pepper, to taste, about 1/4 tsp
by sgre52160
1 lb spiral pasta, shells or macaroni 3 cups whipping cream 1 lb sharp white cheddar cheese, grated (divided) 1/2 tsp dry ground mustard 1 tsp Worcestershire sauce pepper, to taste, about 1/4 tsp
Marshall Fields Meatloaf With Red Pepper Sauce
by sgre52160
Meatloaf 4 oz garlic-flavored salad croutons 1 cup beef broth 1 tbsp vegetable oil 1 medium yellow onion, finely chopped 2 large eggs 2 1/2 tbsp prepared pesto 2 1/2 tbsp pine nuts 1 1/2 tsp W
by sgre52160
Meatloaf 4 oz garlic-flavored salad croutons 1 cup beef broth 1 tbsp vegetable oil 1 medium yellow onion, finely chopped 2 large eggs 2 1/2 tbsp prepared pesto 2 1/2 tbsp pine nuts 1 1/2 tsp W
view more member recipes