My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, May 7, 2012

Blueberry Chicken Salad

with Apples, Grapes, Hazelnuts, and Blue Cheese. You might not think of combining blueberries and chicken, but they are a happy match. I found this recipe in an old Marshall Field's Cookbook that Joyce@OctoberFarm sent me. I thought how interesting and gave it a try. This stuff is flat wonderful. It would make a great main dish or picnic item in the summer.

Blueberry Chicken Salad
Serves 6
print recipe

2 teaspoons Dijon mustard
2 tablespoons minced shallot
2 tablespoons honey
3 tablespoons freshly squeezed lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
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 cups green grapes
1 1/2 cups blueberries, picked over
1/2 cup hazelnuts, toasted, skinned, and coarsely chopped (see note)
1/2 cup crumbled blue cheese

In a small bow, 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, apple, grapes, blueberries, hazelnuts, and blue cheese and toss well.

Pour the dressing over the salad and toss toroughly. Taste and adjust the seasoning as necessary. Service immediately or cover and refrigerate for up to 2 days.

Note: Toasting and skinning hazelnuts: Preheat the oven to 30 degrees F. Line a baking sheet with aluminum foil and spread the hazelnuts on the 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 dishtowel and allow to cool for 10 minutes. Rub the nuts in the towel to remove their papery skins.


  1. mmmm, thats a unique recipe, sounds yummy!

  2. I do like this. Love the combo of blueberries and blue cheese!

  3. paul would love this! haha..somehow i missed this in that book. find some more good recipes!

  4. The Pres really likes Blue Cheese...I wonder????...:)JP


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