Blueberry Chicken Salad

1. 1

   Heat oven to 350F.

2. 2

   Melt Cinnamon Sugar Butter Spread in 8-inch square pan in oven.

3. 3

   Add chopped pecans; toss until well coated.

4. 4

   Bake 4-5 minutes or until pecans are caramelized.

5. 5

   Spread nuts in even layer on waxed paper.

6. 6

   Cool completely.

7. 7

   Combine 1/4 cup blueberries and vinaigrette in food processor bowl fitted with metal blade.

8. 8

   Process 20 seconds or until no large pieces of blueberry remain.

9. 9

   Set aside.

10. 10

    Combine salad greens, chicken and remaining blueberries in bowl; toss to coat.

11. 11

    Top with chopped pecans.

12. 12

    Drizzle with dressing, as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.