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Blueberry Chicken Salad

Blueberry Chicken Salad

Sweet blueberries and crunchy pecans give a new dimension to chicken salad.

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25 min
Prep Time
30 min
Total Time



2 tablespoons Land O Lakes® Cinnamon Sugar Butter Spread

1/2 cup chopped pecans


1 1/4 cups fresh blueberries, divided

1/2 cup raspberry vinaigrette


1 (5.5- to 6-ounce) package (6 cups) mixed salad greens

2 cups cubed cooked rotisserie chicken

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Melt Cinnamon Sugar Butter Spread in 8-inch square pan in oven. Add chopped pecans; toss until well coated. Bake 4-5 minutes or until pecans are caramelized. Spread nuts in even layer on waxed paper. Cool completely.

  3. STEP 3

    Combine 1/4 cup blueberries and vinaigrette in food processor bowl fitted with metal blade. Process 20 seconds or until no large pieces of blueberry remain. Set aside.

  4. STEP 4

    Combine salad greens, chicken and remaining blueberries in bowl; toss to coat. Top with chopped pecans. Drizzle with dressing, as desired.

Tip #1

- Depending on size of chicken, one purchased rotisserie chicken will yield between 3 to 4 cups chopped chicken.

Tip #2

- For a great side salad, just omit chicken.

Nutrition (1 serving)

320 Calories
16 Fat (g)
65 Cholesterol (mg)
150 Sodium (mg)
21 Carbohydrates (g)
4 Dietary Fiber
24 Protein (g)
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