We have this cut little sandwich shop here in Tulsa town that serves scoops of salads like a triple dip sundae. I love the idea, even though I can't eat their salads. It is hard to find a good low carb salad out there that doesn't have sugars or illegal fruits added. So, as usual, I made my own. This month's newsletter has a number of recipes that would be excellent for scooping. This one happens to have minted cottage cheese, Egg Salad with Tarragon, and Chicken and Blueberry Salad. Here on the blog, I will share my favorite--the blueberry one. For the others, and lots of other great salad recipes, be sure to order the Diner newsletter.
Chicken and Blueberry Salad
2 poached chicken breasts, cut into chunks
1/3 cup Greek yogurt
1 tsp apple cider vinegar
2 packets stevia
1/2 tsp lemon juice
4 ounces blueberries
1/4 cup chopped pecans
Poach chicken and cut into bite sized pieces. Cool. Stir together yogurt, vinegar and sweetener. Pour over chicken and stir. to coat. Add blueberries and pecans, stirring gently.
This salad is wonderful. I always like the sweetened fruity chicken salads, but had never thought of replacing the grapes in my old recipe with blueberries. The taste is fresh and fruity, with a light sweetness and a touch of lemon. Definitely worthy of a nice presentation.
I like the three scoops idea served in a sundae dish. I found my dish at Goodwill for 50 cents. A plate lined with greens would do just as well. Just like three scoops of ice cream, it is fun to bounce between the flavors. The sweet blueberry, the creamy cottage cheese and the sophistication of the tarragon. Mmm. Try it with your favorites. Preparing several different salads to sample is a terrific idea for parties and family get togethers. Let me know what you serve if you try it.