Blueberry Chicken Salad

<div>with Apples, Grapes, Hazelnuts, and Blue Cheese. You might not think of combining blueberries and chicken, but they are a happy match. I found this recipe in an old Marshall Field's Cookbook that <a href="mailto:Joyce@OctoberFarm">Joyce@OctoberFarm</a> sent me. I thought how interesting and gave it a try. This stuff is flat wonderful. It would make a great main dish or picnic item in the summer.

Blueberry Chicken Salad
Serves 6
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2 teaspoons Dijon mustard
2 tablespoons minced shallot
2 tablespoons honey
3 tablespoons freshly squeezed lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
1/4 cup olive oil
1 roasted chicken, meat torn into bite-size pieces (about 3 cups)
1 large Granny Smith apple, cut into 1/4-inch slices
1 1/2 cups green grapes
1 1/2 cups blueberries, picked over
1/2 cup hazelnuts, toasted, skinned, and coarsely chopped (see note)
1/2 cup crumbled blue cheese

In a small bow, whisk together the mustard, shallot, honey, lime juice, salt, pepper, and rosemary. Slowly whisk in the olive oil to make an emulsion.

In a large bowl, combine the chicken, apple, grapes, blueberries, hazelnuts, and blue cheese and toss well.

Pour the dressing over the salad and toss toroughly. Taste and adjust the seasoning as necessary. Service immediately or cover and refrigerate for up to 2 days.

Note: Toasting and skinning hazelnuts: Preheat the oven to 30 degrees F. Line a baking sheet with aluminum foil and spread the hazelnuts on the baking sheet in a single layer. Bake, shaking the pan once or twice, for 10 minutes, until the nuts are lightly browned and fragrant. Wrap the nuts in a clean dishtowel and allow to cool for 10 minutes. Rub the nuts in the towel to remove their papery skins.</div>

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