Homemade Blueberry Vinaigrette Dressing Over a Green Salad with Chicken, Orange Slices and Blueberries

Cal Giant | April 7, 2016

Would ya’ll believe me if I told you it was 92 degrees in Watsonville yesterday? 92!!! Taking advantage of the beautiful weather, I took the dogs swimming, soaked up some rays, and threw together this delicious and refreshing salad for dinner. It took me less than 10 minutes to prepare (I cheated and bought a rotisserie chicken), and it is 100% good for your body.

Whenever I can, I always make homemade salad dressing. It always tastes better and is free of any preservatives. This spring, I plan on experimenting with all of our berries and coming up with new, fresh salad dressings. I’d love to hear what you think of this blueberry vinaigrette. Inspired by Taste of Home’s recipes, I used fresh blueberries instead of blueberry preserves (which are usually full of sugar).


Ingredients (serves four)

For salad:

2 chicken breasts, cooked to your liking, cut into strips

Salad greens, of your choice (I used the 50/50 mix of mixed greens and spinach)

2 cups fresh California Giant blueberries

4 mandarin oranges (I used one per salad)

8 oz container of goat cheese

For blueberry vinaigrette:

1 cup fresh California Giant blueberries

2 tablespoons honey

¼ cup olive oil

2 tablespoons maple syrup

2 tablespoon balsamic vinegar

¼ teaspoon ground mustard

Dash of salt and pepper



For salad:

Assemble salad ingredients in four serving bowls, dividing ingredients evenly.

For blueberry vinaigrette:

In a small saucepan, sauté 1 cup blueberries, ½ cup water and honey until blueberries are bursting. Transfer blueberry mixture to a blender. Add remaining ingredients. Pulse until smooth. Drizzle over salads.







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