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Phase 2 Salads


 Main Dish Salads

Triple Blue Dinner Salad

Recipe from food section of local newspaper, originally from Desperation Dinners. Salad modified to serve two, dressing makes enough for 6 to 8 servings, depending on amount used.


Blueberry Vinaigrette dressing:

1 cup fresh blueberries

1/3 cup balsamic vinegar

1/3 cup water

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup canola oil (or other appropriate oil)


Rinse and drain the blueberries well. Place them in a blender or food processor and pulse to chop finely. Add vinegar, water, onion powder, salt and black pepper. Pulse to blend.

Turn the motor on low and slowly drizzle the oil into the vinaigrette through the feed tube or top of the blender. Blend only until all of the oil is incorporated. Serve immediately, or refrigerate while making salad, and shake before use.


Makes 1 3/4 to 2 cups.


Salad (original recipe):

4 cups prewashed, mixed salad greens

1 cup already-cooked skinless, boneless chicken breast pieces (see note)

1 cup fresh blueberries (rinse just before using)

1 medium ripe tomato or 2 ripe Roma tomatoes, chopped (about 3/4 cup)

1/2 cup chopped yellow bell pepper (chopped small)

1/4 cup crumbled premium bleu cheese, such as Maytag

4 tablespoons sliced almonds


In a large salad bowl, toss together the greens and blueberries. Cut the chicken into bite-size pieces and add it to the greens. Toss. Add chopped tomato and yellow bell pepper to bowl. Toss again. Scatter the cheese and almonds evenly over the salad and toss well.


Divide salad evenly over two dinner plates and top with Blueberry Vinaigrette to taste.


Note in original recipe: You can use roasted, grilled, sautéed, or poached chicken breast. (You can also use turkey breast.) For convenience, you can use already-cooked chicken breast meat, which is now available from several national brands and can usually be found in the supermarket refrigerated meat case (or in the frozen foods—Tyson makes a large bag of frozen, grilled chicken strips).


Note from MizFrogI make this often during the season when blueberries are plentiful and reasonably priced. I make enough chicken for two days, because it's good and because I don't know how long the leftover dressing would last (we use most of it up in two days...  yes, I know, that's too much!).


I pan-grill 4 boneless, skinless chicken breasts, seasoned with a little garlic salt (brown first, then cover and continue cooking until done). Use two and save two for making this salad again for dinner the next day. We don’t like bleu cheese, so I substitute reduced fat, shredded Muenster cheese (about 1/4 cup per serving). I lightly toast the almond slices. I've used all romaine, combined romaine and red leaf lettuce, and another time used a package of Fresh Express Organic Mix Baby Greens and combined it with some romaine.


Instead of tossing as in the directions in original recipe above, I spread the greens onto two dinner plates, then scatter the blueberries over the lettuce, then the chopped yellow pepper, chopped tomatoes, chicken pieces, shredded cheese, toasted almond slices, and pour on the dressing without measuring.


You can serve the chicken warm or cold.



For this picture, I spread the greens on the plate, put cherry tomatoes around edges, scattered blueberries over the lettuce, then topped with yellow pepper. Sliced a chicken breast and centered on top, then put the shredded cheese on each side of the chicken, and topped the cheese with toasted sliced almonds (about 2 tablespoons per serving). Poured dressing over all.

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