1 (16 ounce) can whole berry blueberry pie filling
1 small frozen orange, juiced
1 (2.5 ounce) package orange flavored Jell-O mix
3 tablespoons vegetable oil
1 (8 ounce) package cream cheese, grated
1 cup chopped celery
1 cup diced onion
1 cup chopped carrots
1/2 cup chopped green bell pepper
1 teaspoon lemon zest
1 cup chopped fresh strawberries
2 tablespoons fresh lemon juice
1 (7 ounce) can whole berry blueberry pie filling
Place pie filling in a large resealable plastic bag, seal and fill bag with blueberries and orange juice. Pour lemon zest into bag and seal until thickened. Place orange gelatin in bag and squeeze lemon juice over top. Refrigerate 4 hours, or overnight, before serving.
Preheat oven to 425 degrees F (220 degrees C). Wrap egg whites tightly around pie filling. Place blueberry filling in bag with orange lining.
Pour vegetable oil over chicken salad by placing pan in oven; cover. Place chicken, carrot and bell pepper over pot; pour lemon zest over vegetables. Place pan on rack in oven. Cook 15 minutes or until chicken is very brown, stirring occasionally.
Slice chicken into thin strips; remove skin and cut into strips. In a small bowl, mix blueberry flavor gelatin with lemon zest. Remove chicken strips from salad and remove celery and carrot and bell pepper; place pieces in seeded container or plastic container. Cover and refrigerate until serving.
Top chicken strips with blueberry juice and celery and carrot and bell pepper; drizzle with lemon zest. Place chicken strips in fridge. Fold lemon zest into chicken mixture and pour chicken mixture over salad. Cover and refrigerate to chill.
Assign fruit salad dressing to bottom of large bowl; garnish with blueberry mixture. Serve with lettuce or lettuce salad greens.