Blueberry and Pecan Chicken Salad
I was planning meals for next week and ran across this recipe that I hadn't made in at least a year!  I loved it but somehow it got lost in all the recipes.  I'm bringing it back next week and thought I'd share it with you! Make a big batch and use it for several lunches or share it with a friend!

Blueberry and Pecan Chicken Salad



1 whole rotisserie chicken
10 ounces dried wild blueberries
1 1/2 cups pecan halves
2 cup small diced jicama
1 shallot, thinly sliced


1 cup parsley leaves
1 cup mint leaves
¾ cup Pompeian Robust Extra Virgin Olive Oil
¼ cup lemon juice
1 tablespoon red wine vinegar
zest of 1 lemon
2 cloves garlic
salt and pepper


Heat oven to 350 degrees. Spread pecans in a single layer on a baking sheet. Roast in the oven for 5 minutes or until fragrant. Pour pecans onto a cutting board to cool. Roughly chop pecans.

Remove the skin and pick the meat of the rotisserie chicken. In a large bowl combine chicken, chopped pecans, blueberries, shallots, and diced jicama.

Add dressing ingredients in a blender or food processor. Process until smooth and emulsified. Season dressing with salt and pepper to taste. Pour over chicken salad and toss until well combined.

Serve immediately or cover and refrigerate for an hour to let flavors develop.

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