Welcome to the Cook's Corner!
It's been a while since I've shared a recipe with you so today I will share a brand new recipe from my cooking club. During the hot, lazy days of summer I like to eat cool, crisp salads. I can salad everyday! The key to not getting bored with "rabbit food" as my husband calls it, is to mix it up and try different variations. There's an old saying about eating a "rainbow" in your diet. The more colorful your fruits and veggies are the more nutrients, expecially antioxidents, that you are consuming. Of course with all the health awareness about antioxidents we all need to get more of this healthy, disease fighting nutrient.
Today's recipe is BLUEBERRY CHICKEN SALAD.
Let's take a look: This recipe can punch up the creamy goodness of the ordinary chicken salad by adding a sweet-tart burst from fresh blueberries. Here's what you will need -
Blueberry Chicken Salad
1/2 cup light mayo - I use Hellman's.
3 tablespoons light sour cream - I use Breakstone's
1 tablespoon minced fresh ginger
1 tablespoon lemon juice - squeezed fresh
2 teaspoons grated lemon peel
1/4 teaspoon salt
3 cups shredded rotisserie chicken (or you could use boneless, skinless chicken breasts grilled)
1/2 cup sliced water chestnuts (love the crunchiness they add!)
1/2 cup sliced green onions
1/2 cup diced celery
2 cups blueberries (rinsed and dried very well)
4 cups of torn tender salad greens (I like to use Bibb or Butter Leaf)
1/2 cup sliced almonds, toasted
Combine the first six (6) ingredients in a large bowl. This forms your dressing.
Stir in chicken, water chestnuts, green onions and celery.
Gently fold in blueberries (make sure you have dried your berries very well, otherwise they will water-down your dressing mix and make it runny)
Serve over salad greens. Top with toasted almonds.
This salad is so yummy! Rich in protein, low in carbs! Cool and crisp - the perfect summer salad. I hope you enjoy it! Until I see you again,