1
Roast boneless, skinless, chicken breasts at 350 degrees till cooked through. Tear meat into bite-size pieces to make 3 cups.
2
If using hazlenuts, toast in oven and remove skin. Coarsely chop the nuts used.
3
In a small bowl, whisk together the mustard, shallot, honey, fresh lime juice (do not substitute with concentrate), salt, pepper and rosemary. Slowly whisk in the olive oil to make an emulsion.
4
Cut apple into 1/4 inch slices and grapes in half. Carefully pick thru blueberries to remove stems.
5
In a large bowl, combine the chicken, apple, grapes, blueberries, nuts, and blue cheese and toss well.
6
Pour the dressing over the salad and toss well to coat thoroughly. Taste and adjust the seasoning as necessary.
7
Serve immediately or cover and refrigerate for up to 2 days