Chicken Blueberry Pasta Salad Recipes

CHICKEN & BLUEBERRY PASTA SALAD

Chicken & Blueberry Pasta Salad image

Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that's also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in Step 4. (from EatingWell.com)

Provided by Motivated Mama

Categories Berries

Time 30m

Yield 1 1/2 Cups, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb boneless skinless chicken breast, trimmed of fat
8 ounces whole wheat fusilli or 8 ounces radiatore
3 tablespoons extra virgin olive oil
1 large shallot, thinly sliced
1/3 cup reduced-sodium chicken broth
1/3 cup crumbled feta cheese
3 tablespoons lime juice
1 cup fresh blueberries
1 tablespoon thyme
1 teaspoon lime zest
1/4 teaspoon salt

Steps:

Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.

Nutrition Facts : Calories 316.9, Fat 10.2, SaturatedFat 2.6, Cholesterol 51.3, Sodium 246.9, Carbohydrate 33.6, Fiber 3.8, Sugar 2.9, Protein 24.8

BLUEBERRY CHICKEN SALAD

Blueberry Chicken Salad image

This was a popular salad served at the Marshall Field's restaurants. It makes a nice main dish for a summertime picnic because it is mayo free. Also, this is an excellent main course for a luncheon. Your family and friends will enjoy the unique combination of blueberries and rosemary in this dish.

Provided by lynne989

Categories Berries

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons Dijon mustard
2 tablespoons minced shallots
2 tablespoons honey
3 tablespoons freshly squeezed lime juice
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced fresh rosemary leaf
1/4 cup olive oil
5 -6 baked chicken breast halves
1 large granny smith apple
1 1/2 cups green grapes
1 1/2 cups blueberries
1/2 cup toasted walnuts or 1/2 cup hazelnuts
1/2 cup crumbled blue cheese

Steps:

Roast boneless, skinless, chicken breasts at 350 degrees till cooked through. Tear meat into bite-size pieces to make 3 cups.
If using hazlenuts, toast in oven and remove skin. Coarsely chop the nuts used.
In a small bowl, whisk together the mustard, shallot, honey, fresh lime juice (do not substitute with concentrate), salt, pepper and rosemary. Slowly whisk in the olive oil to make an emulsion.
Cut apple into 1/4 inch slices and grapes in half. Carefully pick thru blueberries to remove stems.
In a large bowl, combine the chicken, apple, grapes, blueberries, nuts, 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.

Nutrition Facts : Calories 381.1, Fat 24.5, SaturatedFat 5.6, Cholesterol 47.1, Sodium 604.1, Carbohydrate 26.2, Fiber 2.9, Sugar 19.7, Protein 17.4

BLUEBERRY CHICKEN SALAD

Blueberry Chicken Salad image

On weekday mornings, I whip up this fun chicken and blueberry combination in minutes to take for lunch. It also works as a nice light salad for a summer supper, and it's a cinch to double it for a shower or potluck. -Kari Caven, Coeur d'Alene, ID

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
3/4 cup lemon yogurt
3 tablespoons mayonnaise
1/2 teaspoon salt
Bibb lettuce leaves, optional

Steps:

Set aside a few blueberries for topping salad. In a large bowl, combine chicken, celery, red pepper, green onions and remaining blueberries. In a small bowl, mix yogurt, mayonnaise and salt. Add to chicken mixture; gently toss to coat. , Refrigerate until serving. If desired, serve over lettuce. Top with reserved blueberries.

Nutrition Facts : Calories 277 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 441mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

CHICKEN AND PASTA SALAD WITH BLUEBERRIES

Chicken and Pasta Salad With Blueberries image

Make and share this Chicken and Pasta Salad With Blueberries recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces penne, cooked and drained
1 tablespoon vegetable oil
2 cups shredded cooked chicken (or cubed cooked chicken)
1/2 cup sliced celery
1/2 cup chopped red bell pepper
3 tablespoons diced red onions
1/4 cup chopped fresh parsley
1 cup fresh blueberries, rinsed and drained
1/4 cup slivered almonds, toasted
3/4 cup mayonnaise
1/4 cup plain nonfat yogurt
2 green onions, coarsely chopped (white and green parts)
1 garlic clove, minced
2 tablespoons tarragon vinegar
1 teaspoon fresh lemon juice
1/4 teaspoon salt

Steps:

To make the dressing: add all the dressing ingredients to a food processor or blender; process until well blended; cover and refrigerate until ready to use.
To make the salad: in a large bowl, toss the pasta with the oil; cover and refrigerate until cool.
Add the next 5 ingredients to the pasta; toss with enough dressing to coat.
Cover and chill several hours to allow flavors to blend.
Just before serving, fold in blueberries and sprinkle with almonds.

Nutrition Facts : Calories 402.9, Fat 18.4, SaturatedFat 2.9, Cholesterol 42.8, Sodium 359.5, Carbohydrate 44.4, Fiber 6, Sugar 6.3, Protein 16.9

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