Summer is my favorite time of year for eating. With so many healthy foods at the peak of their seasons my taste buds go into overdrive craving everything from blueberries to beets, to sweet summer corn.
This recipe is from one of my all-time favorite cookbooks: The Marshall Field’s Cookbook developed by the chefs at the Marshall Field’s kitchens and their former Culinary Council. The Midwest retailer was my first real job and I frequently stopped by the deli during my shifts to sample something for lunch. Needless to say, I was never disappointed. The collector’s edition book is totally worthy of a prominent spot in your cookbook library.
This seasonal salad was one of the best things I ate over my lunch breaks when I worked at Marshall Field’s waaaaaaaay back in high school. It’s clean, refreshing and oh, so pretty to eat. With three types of fruits, savory rosemary roasted chicken, and not a drop of mayo in sight, even your doctor will approve.
If you’re not familiar with the former Midwest department store (now owned by Macy’s), for a girl dreaming of a career in fashion design, getting a job at our local store at fifteen was a big deal. For years, I had fallen in love with the store (which was always kept in top shape, had cool designer clothing, and the most artistic displays that inspired my fashion creativity. My mom would had rewarded me on shopping dates with lunch at their Marketplace deli, and when I landed a job there, it was the start of a food love affair for things that just didn’t happen in our home kitchen.
You can’t tell me your mouth hasn’t started watering…
All those sweet blueberries and green grapes paired with the tart Granny Smith apples and lime dressing. Did I mention there is goat cheese? And hazelnuts? Yum!
Having company over for the weekend?
Make friends and influence everyone into eating a little healthier with this salad that will not disappoint. So easy to present and it can be made a day in advance – just add the cheese and nuts right before serving for best results. All your guests will be begging you for the recipe.
Blueberry Chicken Salad with Apples, Grapes, Hazelnuts, and Goat Cheese | Serves 6
Recipe adaptation inspired by: Blueberry Chicken Salad from the Marshall Field’s Cookbook
You might not think of combining blueberries and chicken, but judging by the popularity of this salad, it’s a happy match. This makes a nice main dish for a summertime picnic when blueberries are at their best.
2 teaspoons Dijon mustard
2 tablespoons minced red onion or shallot
3 tablespoons honey
3 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh rosemary, minced
1/4 cup extra virgin olive oil
3 cups roasted chicken (whole, breasts, or legs), torn into bite size pieces
1 Granny Smith apple, cut into 1/4-inch slices
1 1/2 cups green grapes, sliced in half
1 1/2 cups blueberries
1/2 cup hazelnuts, toasted skinned and coarsely chopped
1/2 cup crumbled goat cheese or blue cheese
1) In mixing bowl, whisk together mustard, red onion, honey, lime juice, rosemary, and salt and pepper. Slowly whisk in the olive oil to make an emulsion.
2) Add chicken, apple slices, grapes, and blueberries to the dressing and stir to coat thoroughly. Add chopped hazelnuts and goat cheese and stir gently.
3) Serve immediately or cover and refrigerate for up to two days. Note: If you’re planning to make in advance, don’t add the hazelnuts and cheese and refrigerate. Instead, add right before you’re going to serve the salad for best results.