Ingredients

How to make it

  • Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 12 to 15 minutes.
  • Transfer the chicken to a cutting board to cool.
  • Shred into bite-size strips. Bring a large pot of water to a boil.
  • Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
  • Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes.
  • Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
  • Add the chicken to the bowl with the pasta. Add the dressing, blueberries, dill, lime zest and salt and toss until combined.
  • Make Ahead Tip: Add everything except the blueberries and dressing to the pasta salad. Cover and refrigerate pasta salad, blueberries and dressing separately for up to 1 day. Toss together just before serving.

Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    different and tasty high5 thanks
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    " It was excellent "
    mrsc543 ate it and said...
    What an interesting combination of flavors! This does sound great. My husband loves blueberries and he will be very happy with this dish!
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    " It was excellent "
    cuzpat ate it and said...
    Sound very good!
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