Best 9 Chicken Endive And Blueberry Salad Recipes

LEMON BLUEBERRY CHICKEN SALAD

Steps:

• Gently blend all ingredients together and serve over greens
• Mix together, 3/4 cup fresh or frozen blueberries, 1/4 cup low-fat lemon yogurt, 1 Tbsp reduced-calorie mayonnaise and1 tsp salt until well blended. Chill and serve.

CHICKEN SALAD IN ENDIVE CUPS

Steps:

• Place the chicken in a large pot with water to cover. Add the salt and bring to a boil, then reduce the heat to a low simmer. Cook until the chicken is cooked through and tender, about 30 minutes. Drain the chicken, cover and refrigerate until cool or up to 24 hours.
• In a large bowl, stir together the mayonnaise, olive oil, orange juice and some salt and pepper. Dice the cooled chicken, then add it to the dressing along with the rice, grapes, pineapples and almonds, folding gently to coat the ingredients with the dressing. Cover the bowl and refrigerate for at least 2 hours or up to overnight to allow the flavors to develop.
• Serve chilled in endive cups.

BLUEBERRY CHICKEN SALAD

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.

GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE

Steps:

• Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving., Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing., Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.

ENDIVE WITH CRANBERRY ORANGE CHICKEN SALAD

Steps:

• Mix chicken, onions, orange peel, salt, ginger and mayonnaise until well blended. (If making ahead, cover and refrigerate up to 24 hours.)
• Spoon about 1 tablespoon chicken mixture onto each endive leaf. Top each with 1 teaspoon relish and 1 cashew. Garnish with additional orange peel if desired. Serve immediately.

CHICKEN SALAD WITH DRIED BLUEBERRIES

Steps:

• Combine chicken, blueberries, and almonds.
• Combine mayonnaise, sour cream, chutney, lemon juice, salt and pepper; add to chicken mixture and toss well.
• Cover and chill.

CHICKEN, BELGIAN ENDIVE, AND GRAPE GRAIN SALAD

Steps:

• Combine barley, buckwheat, cooked chicken, grapes, endive, green onion, cranberries, parsley, mint, olive oil, lemon juice, honey, salt, and pepper in a large bowl; stir until well combined. Taste and adjust amount of salt, pepper, and honey to taste.

SWEET APPLE CHICKEN SAUSAGE, ENDIVE, & BLUEBERRY SALAD WITH TOASTED PECANS

Steps:

• Saute chicken sausage in canola oil over medium-high heat until browned, about 2 minutes. Set aside.
• Combine endive, gourmet salad greens, blueberries and chicken sausage in a large bowl.
• In a small bowl, combine vinegar, honey, salt, and pepper and stir with a whisk.
• Add dressing to endive mixture; toss gently.
• Sprinkle with cheese and pecans.

CHICKEN ENDIVE AND BLUEBERRY SALAD

Steps:

• Combine first four ingredients in large bowl.
• Combine vinegar, honey, salt, and pepper; stir with whisk.
• Add dressing to endive mixture; toss gently. Sprinkle with cheese and pecans.