Blueberry Chicken Salad Recipe

Prepare and bake candied bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices in a single layer on the rack. Sprinkle each slice evenly with brown sugar and a light dusting of black pepper. Bake 12–18 minutes, rotating the tray halfway, until bacon is deep golden and caramelized. Watch carefully to avoid burning. Remove from oven and let cool on the rack for 5 minutes, then transfer to a cutting board and chop into 1/2-inch pieces.

Cook and blend blueberry sauce

Place 3/4 cup blueberries in a small saucepan with 1 tablespoon honey and 2 tablespoons vinegar. Cook over medium heat, stirring occasionally, until the berries burst and mixture thickens slightly, about 6–8 minutes. Remove from heat and let cool 5 minutes.

Emulsify dressing

Transfer the warmed blueberry mixture to a blender or bowl. Add Dijon mustard, salt, pepper, remaining honey if needed, and while blending slowly pour in 4 tablespoons olive oil until emulsified and smooth. Taste and adjust seasoning, adding 1 tsp lemon juice or more vinegar if you want brighter acidity. If you prefer a chunkier dressing, reserve 2 tablespoons of the cooked blueberries to stir in after blending.

Prepare the vegetables and chicken: rinse and dry romaine hearts, then chop or tear into bite-sized pieces to equal about 3 cups. If the smoked chicken is cold, shred or chop into 1/2- to 1-inch pieces. If using frozen or canned corn, ensure it is drained and warmed or cooled to preference. Halve the cherry tomatoes and slice the cucumber into half-moons.

Combine salad components: In a large mixing bowl, place the chopped romaine. Add the smoked chicken, 1 cup fresh blueberries, 1 cup halved cherry tomatoes, 1 cup corn kernels, and 1 cup sliced cucumber. Toss gently to combine.

Dress the salad: Pour about half of the blueberry vinaigrette over the salad and toss gently to coat. Add more dressing to taste (reserve any extra in a container for serving).

Finish and plate: Transfer the dressed salad to a serving platter or divide among 4 plates (see Servings). Sprinkle the crumbled blue cheese evenly over the salads, then scatter the chopped candied bacon bits on top. Add the remaining fresh blueberries and optional toasted nuts if using for extra crunch.

Serve: Offer additional dressing on the side. Serve immediately so the candied bacon stays crisp and the romaine remains crunchy.