Berry Chicken Salad
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4-5
Ingredients
Berry Chicken Salad
- 10 cups fresh spring mix lettuce (about 1 pound)
- 1 cup sliced red onion
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled and sliced
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 2 cups cooked shredded chicken
- ½ cup pecans, lightly toasted
- 2 ounces crumbled feta cheese (about ½ cup)
- Blueberry Barbecue Sauce (recipe follows)
Blueberry Barbecue Sauce
- 1 tablespoon Vegetable oil
- ½ red onion, diced (about ½ cup)
- 2 cloves garlic, minced
- 1 pound fresh blueberries
- 2 tablespoons fresh lemon juice
- 2 tablespoons white balsamic vinegar
- 1½ tablespoons firmly packed light brown sugar
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
Directions
Berry Chicken Salad
In a large bowl, toss together lettuces, onion, blueberries, strawberries, salt, and pepper. Transfer to a serving platter. Top with chicken, pecans, and feta. Drizzle with desired amount of Blueberry Barbecue Sauce. Serve immediately.
Blueberry Barbecue Sauce
In a medium skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion begins to become translucent, 3 to 4 minutes. Add blueberries, lemon juice, vinegar, and brown sugar. Reduce heat to medium-low, and cook, stirring occasionally, until blueberries start to release their juices, about 2 minutes. Add salt, pepper, chili powder, and paprika. Cook, stirring occasionally, until berries are soft and bursting, 8 to 10 minutes. Remove from heat.
Pour blueberry mixture into a heatproof container. Using an immersion blender, blend mixture until smooth. Let cool completely. Refrigerate until ready to serve or for up to 1 week.
Makes about 1⅓ cups