A delightful and refreshing chicken salad with a mix of berries, nuts, and a tangy dressing.
Preheat your oven to 350°F (175°C). Place the chicken breasts on a baking sheet and roast them until fully cooked, about 25 minutes.
Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C).
Once the chicken is cool enough to handle, shred it into bite-sized pieces.
Shredding the chicken while it's slightly warm makes the process easier.
Toast the walnuts and hazelnuts in a dry pan over medium heat until fragrant, about 5 minutes.
Keep an eye on the nuts to prevent burning; stir them frequently.
In a small bowl, whisk together the Dijon mustard, minced shallot, honey, lime juice, salt, pepper, and rosemary. Gradually whisk in the olive oil to create a smooth dressing.
Whisking the olive oil slowly helps to emulsify the dressing, making it smooth and creamy.
Slice the apple into thin wedges and halve the grapes. Pick through the blueberries to remove any stems.
Cutting the fruits into uniform sizes ensures even distribution in the salad.
In a large bowl, combine the shredded chicken, prepared fruits, toasted nuts, and crumbled blue cheese. Toss gently to mix.
Toss the ingredients gently to avoid crushing the fruits.
Pour the dressing over the salad and toss until everything is evenly coated. Taste and adjust the seasoning if needed.
Add the dressing gradually to avoid overdressing the salad.
Serve the salad immediately or cover and refrigerate for up to 2 days.
For the best flavor, let the salad sit for a few minutes to allow the dressing to meld with the ingredients.
