Chicken salad with blueberry vinaigrette

Makes: 4 servings

While it’s good to go green with a leafy salad, a touch of blue never hurts. This summery recipe offers a fresh take on chicken salad. Instead of dressing it in mayo, toss shredded breast meat in a tangy-sweet vinaigrette made with balsamic vinegar, maple syrup and blueberry preserves. Sliced peaches and fresh blueberries add antioxidants and a shot of vitamin C.

The blueberry preserves only take a few minutes to prepare, and leftovers can be spread on toast, spooned over ice cream or dolloped on a piece of pound cake.

For blueberry preserves:

4 cups fresh blueberries

1 cup sugar

1 juice tablespoon fresh lemon

Pinch of cinnamon

For vinaigrette:

1⁄4 cup olive oil

vinegar 2 tablespoons balsamic

2 tablespoons maple syrup

1⁄4 teaspoon ground mustard

1⁄4 cup blueberry preserves

Salt and freshly ground black pepper

For salad:

6 cups salad greens

1 cup shredded rotisserie chicken

1 cup blueberries

1 peach, peeled and sliced thin

4 ounces crumbled goat cheese

1. Make preserves: Mix blueberries, sugar, lemon juice and cinnamon in a saucepan. Cook, stirring constantly, over medium heat until thickened, about 30 minutes. Set aside to cool

2. Make vinaigrette: Ina small bowl, whisk together olive oil, balsamic vinegar, maple syrup, mustard and

1⁄4 cup blueberry preserves. Season to taste with salt and pepper.

3. Compose salad: Place greens in a large salad bowl and add chicken, blueberries and peach slices. Whisk vinaigrette again, then drizzle over salad. Toss gently to combine. Top with cheese.

GRETCHEN MCKAY/TNS