Thai Chicken and Mango Blueberry Salad

From appetizers to desserts, blueberries abound in chef Kathleen Daelemans' healthy and fresh take on summer favorites. Check out her recipes

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Kathleen DaelemansServes 4

INGREDIENTS

For the dressing

• 2 garlic cloves, minced

• 2 teaspoons Vietnamese chili paste

• 2 tablespoons dark brown sugar

• 5 tablespoons lime juice

• 1/4 cup fish sauce

For the salad

• 2 cups cooked, shredded white meat chicken (about 1 pound raw)

• 1/2 red onion, very thinly sliced

• 1 red bell pepper, seeded, very thinly sliced

• 1 cup loosely packed basil leaves

• 1 cup loosely packed mint leaves

• 2 cups loosely packed cilantro leaves

• 4 cups pre-washed baby spinach

• 1 mango, peeled, seeded and cut into 1/2-inch chunks

• 1 cup blueberries

Recipe continues below ↓

DIRECTIONS

For the dressing
To prepare the dressing, in a small non-reactive bowl whisk together garlic, chili paste, brown sugar, lime juice and fish sauce until combined. Set aside in refrigerator.

For the salad
To prepare the salad, in a large bowl place shredded chicken, onion, red pepper, basil, mint, cilantro, spinach, mango and blueberries. Add dressing and toss to combine. Serve immediately.

TIPS

Make ahead tip: When you’re making chicken earlier in the week, make extra so you can enjoy this salad on a moment’s notice.

Taste tip: If you’re not a fan of raw onions, add the onions to the dressing a few minutes ahead of time. It will remove their peppery bite.

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Thai Chicken and Mango Blueberry Salad

From appetizers to desserts, blueberries abound in chef Kathleen Daelemans' healthy and fresh take on summer favorites. Check out her recipes