It’s fun to make patriotic food for the 4th of July. Although many Americans grill their favorite proteins, many want something a bit different. This Red, White, & Blueberry Chicken Salad is a great idea for those who picnic, or want to take sandwiches or salads to the firework celebrations.

This chicken salad has been adapted from my sister, Kay’s, famous fruited chicken salad (famous in our family, at least). Her salad is easier, since it calls for canned chicken and store-bought dressing, as well as grapes. This one takes a few more minutes to make the dressing, and cook the chicken breasts (l cook mine in my Instant Pot; it only takes 5 minutes for Instant Pot Chicken Breasts. You can also use leftover chicken you may already have on hand.
Serve this yummy salad on fresh croissants, lettuce leaves, in a wrap, or in cream puff shells.

12 Serving

4 cups chopped cooked chicken breasts
1 cup celery, finely chopped
1/2 cup red onions, finely chopped
1 cup slivered almonds
1 cup fresh raspberries
1 cup fresh blueberries
1 cup plain yogurt

Dressing:
3/4 cup sugar
1 tablespoon dry mustard
3/4 cup red wine vinegar
1/2 teaspoon dehydrated onion flakes
1 cup vegetable oil

1 1/2 tablespoons poppy seeds

1. Mix all ingredients except yogurt and dressing.
2. Mix yogurt and dressing together and stir into the chicken mixture.
3. Dressing: Place the sugar, dry mustard, red wine vinegar, onion flakes, and vegetable oil in a blender container; whizz until the sugar is dissolved. Stir in the poppy seeds. Measure out 1 1/4 cups to use in the recipe; use the remainder on salads.
   
   Note: salad may be made ahead, but add the red onion and almonds just before serving.
   
   Amount Per Serving
   Calories 388 Calories from Fat 251
   Percent Total Calories From: Fat 65% Protein 11% Carb. 21%
   
   Nutrient Amount per Serving
   Total Fat 28 g
   Saturated Fat 4 g
   Cholesterol 23 mg
   Sodium 38 mg
   Total Carbohydrate 21 g
   Dietary Fiber 1 g
   Sugars 13 g
   Protein 11 g
   
   Vitamin A 2% Vitamin C 10% Calcium 0% Iron 6%