Blueberry Chicken Salad

• 1/2 cup chopped pecans
• 2 tablespoons Land O Lakes Cinnamon Sugar Butter Spread
• 1 1/4 cups fresh blueberries
• 1/2 cup raspberry vinaigrette
• 1 (5.5- to 6-ounce) package (6 cups) mixed salad greens
• 2 cups cooked cubed rotisserie chicken

1. Heat oven to 350F.
2. Melt Cinnamon Sugar Butter Spread in 8-inch square pan in oven.
3. Add chopped pecans; toss until well coated.
4. Bake 4-5 minutes or until pecans are caramelized.
5. Spread nuts in even layer on waxed paper.
6. Cool completely.
7. Combine 1/4 cup blueberries and vinaigrette in food processor bowl fitted with metal blade.
8. Process 20 seconds or until no large pieces of blueberry remain.
9. Set aside.
10. Combine salad greens, chicken and remaining blueberries in bowl; toss to coat.
11. Top with chopped pecans.
12. Drizzle with dressing, as desired.

pecans, cinnamon sugar butter, fresh blueberries, raspberry vinaigrette, mixed salad greens, rotisserie chicken

Taken from www.landolakes.com/recipe/3880/blueberry-chicken-salad (may not work)