Blueberry/Cranberry Chicken Salad

Blueberry/Cranberry Chicken Salad

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Credit: Courtesy of Dole Food Company, Inc.
The National Culinary Review, June 2011


4 cups cubed cooked chicken breast
1 cup chopped celery
¾ cup diced sweet red pepper
½ cup thinly sliced green onion
3 cups Dole frozen blueberries
2 cups dried cranberries
1 cup (6 oz.) lemon yogurt
¼ cup mayonnaise
1 t. salt
2 bags butter lettuce blend


Method: In large bowl, combine chicken, celery, red pepper, onion, blueberries and cranberries. Combine yogurt, mayonnaise and salt. Drizzle over chicken mixture; gently toss to coat. Cover; refrigerate at least 30 minutes. Serve on lettuce-lined plates


10 servings


Poultry, Salad, The National Culinary Review

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