Turkey Salad With Blueberry Vinaigrette Recipes

GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE

Grilled Chicken Salad with Blueberry Vinaigrette image

When it comes to grilled chicken recipes, we love this refreshing salad in the summer. The real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. -Susan Gauthier, Falmouth, Maine

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
VINAIGRETTE:
1/4 cup olive oil
1/4 cup blueberry preserves
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1/4 teaspoon ground mustard
1/8 teaspoon salt
Dash pepper
SALADS:
1 package (10 ounces) ready-to-serve salad greens
1 cup fresh blueberries
1/2 cup canned mandarin oranges
1 cup crumbled goat cheese

Steps:

Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving., Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing., Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.

Nutrition Facts : Calories 455 calories, Fat 26g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 460mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 4g fiber), Protein 24g protein.

BLUEBERRY VINAIGRETTE DRESSING

Blueberry Vinaigrette Dressing image

Yummy vinaigrette dressing with a nice richness thanks to some balsamic vinegar and fresh blueberries! I prefer a little less oil for a thicker dressing and my husband prefers a little more oil for a thinner dressing.

Provided by FAIRUZAH

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 14

Number Of Ingredients 5

Ingredients

¾ cup vegetable oil
½ cup fresh blueberries
2 tablespoons white vinegar
2 tablespoons balsamic vinegar
2 tablespoons honey

Steps:

Combine oil, blueberries, white vinegar, balsamic vinegar, and honey together in a food processor; blend until smooth.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 3.6 g, Fat 11.7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.8 g, Sodium 0.7 mg, Sugar 3.3 g

CREAMY SMOKED TURKEY AND BLUEBERRY SALAD

Creamy Smoked Turkey and Blueberry Salad image

Provided by Food Network

Categories main-dish

Time 20m

Yield 8 cups

Number Of Ingredients 8

Ingredients

1/2 cup light mayonnaise
1/2 cup plain low-fat yogurt
1/4 cup orange marmalade
2 teaspoons fresh lemon juice
1/2 teaspoon ground black pepper
3 medium peaches (about 1 pound), cut in wedges (about 3 cups)
1 pint blueberries
2 cups cubed smoked turkey (about 8 ounces)

Steps:

In a bowl combine the mayonnaise, yogurt, marmalade, lemon juice and pepper. Add peach slices, blueberries and turkey; toss until well coated. Serve on lettuce leaves, if desired.

TURKEY SALAD WITH WORCESTERSHIRE-CHUTNEY VINAIGRETTE

Turkey Salad with Worcestershire-Chutney Vinaigrette image

Categories Salad Leafy Green Poultry turkey Blue Cheese Pine Nut Spinach Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 cup Major Grey's mango chutney
1/2 cup peanut oil
1/4 cup Worcestershire sauce
1/4 cup malt vinegar
1 1/2 10-ounce packages ready-to-use spinach, stems trimmed, leaves torninto bite-size pieces
1 12-ounce piece smoked turkey breast or 2 1/2 cups cooked turkey, cut into 1/2-inch cubes
1 1/3 cups crumbled Stilton cheese (about 5 1/2 ounces)
1 cup pine nuts, toasted

Steps:

Puree chutney, peanut oil, Worcestershire sauce and vinegar in blender until smooth. (Dressing can be prepared 2 days ahead. Cover and refrigerate.)
Combine spinach, turkey, cheese and pine nuts in large bowl. Pour enough dressing over to coat salad. Toss to blend. Season salad to taste with salt and pepper. Serve, passing remaining dressing separately.

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