Rosemary fruit-"infused" chicken salad

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I thought I had the best idea to sneak some fruit into my family’s dinner last night and tried my hand at a wild blueberry-fig slow cooked chicken dish. If I had to describe it in one word, that would would be YUCK! The chicken turned purple and it just looked too gross to eat. This really proved that people eat with their eyes first!

 Purple chicken…I just can’t do it

Purple chicken…I just can’t do it

I tried to salvage the chicken by making a chicken salad. Fail number two…I decided to keep it in the fridge overnight so I can toss it in the morning. I hate wasting food, and I just didn’t feel like dealing with my chicken fiasco any more.

The next morning, I took one last taste, and (no lie) it tasted like the best chicken salad I have ever had! My husband hesitated to try it, but once he did he immediately made himself a chicken salad sandwich to devour.

I am sure there is some sort of life lesson to glean from this experience, but we are just happy to have an amazing chicken salad to enjoy (and a good go-to recipe for when we have company!)

Yes, the chicken has a tinge of blue. That just makes it unique (and good for you!). I love making my own chicken salad. It is cheaper than buying pre-made, and isn’t drowning in heavy mayonnaise. I also prefer fresh white-meat chicken (just my own preference), so I can have it the way I like it!

Recipe:

1.5 pounds chicken breast

1/2 cup water

1/2 cup frozen wild blueberries

1/2 cup dried figs, sliced in half

4 sprigs of fresh rosemary

1/4 tsp pepper

1/4 tsp salt

1 ripe avocado, peeled and pitted

1 cup 4% fat plain Greek yogurt

1/4 cup chopped raw walnuts

1/4 tsp pepper

1/8 tsp fresh rosemary-chopped

Steps:

Put first seven ingredients (chicken through salt) in a slow cooker and set to low for 8 hours.

Once it is cooled, rinse under cool water and shred chicken in a bowl. In a smaller bowl, mash the avocado and mix with the Greek yogurt, walnuts, pepper, and rosemary (add additional salt if desired).

Mix the avocado/yogurt blend with the chicken. Put it in the fridge overnight.

You can use it for a sandwich filling, a cracker topper, or a protein for an easy dinner! Throw a scoop on a bed of lettuce and include some walnuts, dried blueberries, sliced onions, or whatever your heart desires! Enjoy! xo

Lauren ManakerComment