Summer’s bounty of fragrant basil and vine-ripe blueberries jazz up a Southern staple.
Blueberry-Basil Chicken Salad
Makes about 3 cups
Ingredients
- ½ cup mayonnaise
- ⅓ cup chopped celery
- 2 tablespoons finely chopped shallot
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cups shredded cooked chicken
- ⅔ cup fresh blueberries
- ¼ cup chopped fresh basil
- Fresh butter lettuce leaves, to serve
- Garnish: fresh blueberries
Instructions
- In a medium bowl, whisk together the first 6 ingredients. Gently fold in chicken and blueberries. Cover and refrigerate for 30 minutes.
- Just before serving, stir in basil. To serve, spoon chicken salad over a single lettuce leaf. Serve immediately. Garnish with blueberries, if desired.
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