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Chicken Salad with Stoneridge Dried Blueberries Special thanks to Vicky Bryant Ingredients 4 cups 1-inch cubed cooked chicken (this would be good using left-over turkey) 1 cup Stoneridge Orchards whole dried blueberries (you could also use the dried cherries) 1/2 cup slivered almonds, toasted 1/2 cup mayonnaise 1/4 cup dairy sour cream (or coleslaw dressing if you don't like sour cream) 1/4 cup bottled mango chutney (or cranberry chutney for the holidays) 1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon pepper Salad greens (mesclun mix, spring mix, spinach, etc.) 1 Copyright 2004 Stoneridge Orchards, All Rights Reserved | visit www.stoneridgeorchards.com for more recipes Preparation 1. Combine first 3 ingredients together in a bowl large enough to hold everything - so make it big. 2. Mix together mayonnaise, sour cream (or coleslaw dressing), lemon juice, chutney, salt and pepper until combined well. Add to chicken mixture and toss well. Cover and chill. 3. Serve on a bed of torn salad greens. Makes 6 servings ***NOTE - can also be used for sandwiches - croissants are especially good. Spoon some mixture on half a coissant, place a piece of provolone cheese on the other half. Put in a 400° F oven for about 10 minutes, remove, place a piece of red leaf lettuce and tomato on top of chicken mixture, top with other half. 2 Copyright 2004 Stoneridge Orchards, All Rights Reserved | visit www.stoneridgeorchards.com for more recipes