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Chicken and Blueberry Salad with Blueberry Chili Lime Vinaigrette
Yield: 4-6
Holly Chute
Chef
00:20
PREP
00:20
COOK
00:40
Total Time
Ingredients & Directions
Directions
Blueberry Chili Lime Vinaigrette
½ cup
fresh or frozen blueberries
2 teaspoons
honey
1 tablespoon
water
1/4-1/3 cup
pumpkin seed oil, or neutral oil such as grapeseed or canola
1/2 teaspoon
chili powder
3 tablespoons
lime juice
Salt and pepper
- Combine blueberries, water, and honey in a small saucepan set over medium heat.
- Bring to a boil, stirring frequently, and cook until berries have released their juices and have mostly collapsed, about 5 minutes.
- Add chili powder and cook 2 minutes more.
- Remove from the heat and let cool for 5 minutes.
- Whisk lime juice into the blueberry mixture, then slowly drizzle in oil while whisking constantly to create a smooth, emulsified dressing.
- Add salt and pepper to taste.
- You may adjust amount of lime juice or oil to your liking.
- If not using right away, refrigerate until ready to use.
Salad
1 ear
fresh sweet corn, shucked
1 medium
head romaine, rinsed and sliced into ½ inch pieces
1 cup
shredded red cabbage
1/2 cup
julienned English cucumber
1/2 cup
halved and thinly sliced radish
1/2 cup
julienned red onion
1/2 cup
julienned carrot
1/2 cup
fresh blueberries
2
2 ounces
crumbled goat cheese
2 tablespoons
toasted shelled (green) pumpkin seeds
Blueberry Chili Lime Vinaigrette
- Preheat oven broiler.
- Shuck corn, and lightly rub with a small amount of oil and sprinkle with salt and pepper.
- Place on a baking sheet, then place in the oven on a rack 3-6 inches away from the heating element.
- Set a timer for 10 minutes, and broil corn with the oven door cracked, checking and turning frequently until all sides are golden brown and slightly charred in spots; Remove from the oven and set aside to cool.
- Cut kernels off the cooled corn and set aside.
- Place vinaigrette in a large bowl, followed by romaine, red cabbage, cucumber, radish, red onion, diced chicken, blueberries and roasted corn kernels; Season with more salt and pepper, if needed.
- Toss salad until all ingredients are coated.
- Sprinkle goat cheese and pumpkin seeds over salad and serve.
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Chicken and Blueberry Salad with Blueberry Chili Lime Vinaigrette
Holly Chute
Chef
Yield: 4-6
00:20
PREP
00:20
COOK
00:40 Total Time
Ingredients
Directions
Blueberry Chili Lime Vinaigrette
½ cup
fresh or frozen blueberries
2 teaspoons
honey
1 tablespoon
water
1/4-1/3 cup
pumpkin seed oil, or neutral oil such as grapeseed or canola
1/2 teaspoon
chili powder
3 tablespoons
lime juice
Salt and pepper
- Combine blueberries, water, and honey in a small saucepan set over medium heat.
- Bring to a boil, stirring frequently, and cook until berries have released their juices and have mostly collapsed, about 5 minutes.
- Add chili powder and cook 2 minutes more.
- Remove from the heat and let cool for 5 minutes.
- Whisk lime juice into the blueberry mixture, then slowly drizzle in oil while whisking constantly to create a smooth, emulsified dressing.
- Add salt and pepper to taste.
- You may adjust amount of lime juice or oil to your liking.
- If not using right away, refrigerate until ready to use.
Salad
1 ear
fresh sweet corn, shucked
1 medium
head romaine, rinsed and sliced into ½ inch pieces
1 cup
shredded red cabbage
1/2 cup
julienned English cucumber
1/2 cup
halved and thinly sliced radish
1/2 cup
julienned red onion
1/2 cup
julienned carrot
1/2 cup
fresh blueberries
2
2 ounces
crumbled goat cheese
2 tablespoons
toasted shelled (green) pumpkin seeds
Blueberry Chili Lime Vinaigrette
- Preheat oven broiler.
- Shuck corn, and lightly rub with a small amount of oil and sprinkle with salt and pepper.
- Place on a baking sheet, then place in the oven on a rack 3-6 inches away from the heating element.
- Set a timer for 10 minutes, and broil corn with the oven door cracked, checking and turning frequently until all sides are golden brown and slightly charred in spots; Remove from the oven and set aside to cool.
- Cut kernels off the cooled corn and set aside.
- Place vinaigrette in a large bowl, followed by romaine, red cabbage, cucumber, radish, red onion, diced chicken, blueberries and roasted corn kernels; Season with more salt and pepper, if needed.
- Toss salad until all ingredients are coated.
- Sprinkle goat cheese and pumpkin seeds over salad and serve.
