Best Chicken And Pasta Salad With Blueberries Recipes

BLUEBERRY CHICKEN SALAD

Blueberry Chicken Salad image

On weekday mornings, I whip up this fun chicken and blueberry combination in minutes to take for lunch. It also works as a nice light salad for a summer supper, and it's a cinch to double it for a shower or potluck. -Kari Caven, Coeur d'Alene, ID

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
3/4 cup lemon yogurt
3 tablespoons mayonnaise
1/2 teaspoon salt
Bibb lettuce leaves, optional

Steps:

Set aside a few blueberries for topping salad. In a large bowl, combine chicken, celery, red pepper, green onions and remaining blueberries. In a small bowl, mix yogurt, mayonnaise and salt. Add to chicken mixture; gently toss to coat. , Refrigerate until serving. If desired, serve over lettuce. Top with reserved blueberries.

Nutrition Facts : Calories 277 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 441mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

CHICKEN AND PASTA SALAD WITH BLUEBERRIES

Chicken and Pasta Salad With Blueberries image

Make and share this Chicken and Pasta Salad With Blueberries recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces penne, cooked and drained
1 tablespoon vegetable oil
2 cups shredded cooked chicken (or cubed cooked chicken)
1/2 cup sliced celery
1/2 cup chopped red bell pepper
3 tablespoons diced red onions
1/4 cup chopped fresh parsley
1 cup fresh blueberries, rinsed and drained
1/4 cup slivered almonds, toasted
3/4 cup mayonnaise
1/4 cup plain nonfat yogurt
2 green onions, coarsely chopped (white and green parts)
1 garlic clove, minced
2 tablespoons tarragon vinegar
1 teaspoon fresh lemon juice
1/4 teaspoon salt

Steps:

To make the dressing: add all the dressing ingredients to a food processor or blender; process until well blended; cover and refrigerate until ready to use.
To make the salad: in a large bowl, toss the pasta with the oil; cover and refrigerate until cool.
Add the next 5 ingredients to the pasta; toss with enough dressing to coat.
Cover and chill several hours to allow flavors to blend.
Just before serving, fold in blueberries and sprinkle with almonds.

Nutrition Facts : Calories 402.9, Fat 18.4, SaturatedFat 2.9, Cholesterol 42.8, Sodium 359.5, Carbohydrate 44.4, Fiber 6, Sugar 6.3, Protein 16.9

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