True Blue

We had this chicken salad for supper last week, and had plenty of leftovers for several lunches afterwards.  I didn't have leftover chicken on hand, but I did have blueberries and all the rest, including a recent request to find more uses for toasted almonds; I just cooked some chicken tenderloins in a bit of oil in a skillet.

Adapted from a recipe in Cooking Pleasures Magazine, June/July 2009.

Blueberry Chicken Salad

The sweet-tart burst of blueberries is a playful addition to a creamy chicken salad.  Be sure to dry the berries thoroughly before adding them; any water on them will thin the dressing.

½ cup mayonnaise
3 Tablespoons sour cream
1 Tablespoon minced ginger
1 Tablespoon lemon juice
2 teaspoons grated lemon peel
¼ teaspoon salt
3 cups shredded cooked chicken
½ cup sliced water chestnuts, halved
½ cup sliced green onions
½ cup diagonally sliced celery
2 cups blueberries
½ cup sliced almonds, toasted*
4 cups torn tender salad greens

1.  Combine mayonnaise, sour cream, ginger, lemon juice, lemon peel and salt in large bowl.
2.  Stir in chicken, water chestnuts, green onions and celery.
3.  Gently fold in blueberries and almonds; serve over greens.

*To toast almonds, place in small heavy skillet over medium heat ‘til golden, stirring frequently.  Watch carefully, as they burn quickly and will continue to brown for several minutes after they are removed from the heat.