The Popcorn Bowl: Day 6: Curried Chicken and Blueberry Salad

The Popcorn Bowl memory my kids are going to take away from "A Week of Blueberries," is that Mom did not feed us all week.

I have been so busy mashing, baking, canning, and storing blueberries, not to mention trying to tend to gardens and greenhouses and getting the farmette ship shape for our friends who are coming tonight, that the boys have definitely gone ferrel. I find cheese stick wrappers and empty cracker sleeves all over the place.

Prince spent the night at a friend's yesterday, so I decided to take the opportunity to step away from the sweet side of blueberries and incorporate it into the main course. Prince is a real meat and potatoes kind of kid, but his brothers are a little more adventurous when it comes to food; the perfect candidates to try a new recipe.

One of my favorite salads is curried chicken with green grapes. I could eat pounds of it. For my week of blueberries, I decided to change it up a bit and add blueberries instead of grapes.

We used up all of our own chicken a couple of months ago so I had to settle for the broth injected Frankenbreasts from the grocery store. They were so big that two boneless breasts were plenty for the four of us.

Recipe:

2 boneless, skinless chicken breasts
1C fresh blueberries
1/3C mayonaise
1T apple cider vinegar
2T curry powder (I like a lot of curry so you may want to start with less and add more if so desired)
salt and pepper to taste

Place each chicken breast in 6" aluminum foil square. Sprinkle with salt and pepper and top with sprig of tarragon. Fold aluminum into a little packet. Add a splash of white wine or broth and close packet up tightly. Place chicken packs in baking pan and bake at 350 degrees for 30 minutes.

Remove pan from the oven. Carefully open one of the packets. Be careful. The steam will be hot. Cut half way through breast. Meat should be white and juice clear. If there is any pinkness, wrap packet back up and return to the oven for another 10 minutes.