Blueberry Chicken Salad

This dish is light and satisfying

Servings: 6

Cooking / Baking Temperature: 80.C

Serving Temperature: 0to 5 .C

Cooking Time:  8 Minutes

Prep Time: 4 minutes

Total Time: 12 minutes

INGREDIENTS:

1 roasted chicken (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

1/2 cup hazelnuts, toasted, skinned, and coarsely chopped

FOR THE VINAIGRETTE:

2 teaspoons Djon mustard

2 tablespoons minced shallot

2 tablespoons honey

4 tablespoons freshly squeezed lime juice

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon minced fresh rosemary leaves

1/4 cup olive oil

Instructions

In a small bowl, whisk together the mustard, shallot, honey, lime juice, salt, pepper, and rosemary. Slowly whisk in the olive oil.

In a large bowl, combine the chicken, apple, grapes, blueberries, hazelnuts, and toss well.

Pour the vinaigrette over the salad and toss well to coat evenly.