Blueberry Chicken Salad with Rosemary Recipe

Introduction

This Blueberry Chicken Salad with Rosemary is a fresh and flavorful twist on a classic. The juicy blueberries and fragrant rosemary add a unique touch that makes this salad perfect for a light lunch or a delightful picnic treat.

Ingredients

• 2 packages Applegate Naturals® Grilled Chicken Breast Strips or about 3 cups cooked chicken, cubed
• 1/2 cup fresh blueberries
• 1/3 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup chopped walnuts
• 1 tablespoon fresh rosemary leaves, chopped
• 1/3 to 1/2 cup mayonnaise (such as Primal Kitchen or homemade)
• Sea salt and pepper to taste
• 2 green onions, trimmed and sliced (white part and halfway up the green part)
• Fresh lemon wedges (optional)

Instructions

1. Step 1: Remove the chicken from the packages and roughly chop it into cubes if not already cubed.
2. Step 2: In a large bowl, combine the chopped chicken, fresh blueberries, diced celery, red onion, chopped walnuts, and chopped rosemary leaves.
3. Step 3: Add 1/3 cup of mayonnaise to the bowl and gently stir everything together. Add more mayonnaise as needed until you reach your desired creaminess.
4. Step 4: Season the salad with sea salt and pepper to taste, and fold in the sliced green onions.
5. Step 5: Serve the salad tucked into butter lettuce wraps, over a bed of mixed greens, with cucumber slices, or alongside your favorite crackers.
6. Step 6: Garnish with additional green onions and serve with fresh lemon wedges if you like a bright citrus twist.

Tips & Variations

• For extra crunch, toast the walnuts lightly before adding them to the salad.
• Swap out mayonnaise for Greek yogurt for a lighter version with tang.
• Add a handful of fresh spinach or arugula for more greens and nutrients.
• If fresh blueberries are out of season, frozen blueberries can be used after thawing and draining excess liquid.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh, add the green onions and walnuts just before serving. If the salad feels a bit dry after storage, stir in a little extra mayonnaise or lemon juice before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken from scratch instead of store-bought grilled chicken strips?

Absolutely. You can grill, bake, or poach chicken breasts and then cube them for this recipe. Just make sure the chicken is cooled before mixing with the other ingredients.

Is this salad suitable for meal prep?

Yes, it’s a great option for meal prep. Prepare the salad up to 2 days in advance and store it refrigerated. For the best texture, keep lettuce wraps and crackers separate until ready to serve.

Blueberry Chicken Salad with Rosemary Recipe

Print Recipe

★★★★★

4.6 from 694 reviews

A refreshing and flavorful Blueberry Chicken Salad with fresh rosemary, juicy blueberries, crunchy walnuts, and a creamy mayonnaise dressing. Perfect for a light lunch or a healthy snack, this salad combines sweet, savory, and herbaceous notes, served best wrapped in butter lettuce, over mixed greens, or alongside crisp cucumber slices and crackers.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 packages Applegate Naturals® Grilled Chicken Breast Strips (about 3 cups, cubed) or homemade grilled chicken, cubed
• 1/2 cup fresh blueberries
• 1/3 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup chopped walnuts
• 1 Tbsp fresh rosemary leaves, chopped
• 1/3 to 1/2 cup mayonnaise (Primal Kitchen or Homemade recommended)
• Sea salt & pepper to taste
• 2 green onions, ends trimmed and sliced (white part and halfway up green part)
• Fresh lemon wedges (optional)

Instructions

1. Prepare the Chicken: Remove the grilled chicken breast strips from their packaging and roughly chop them into bite-sized cubes for easy mixing and eating.
2. Combine Ingredients: In a large mixing bowl, add the cubed chicken, fresh blueberries, diced celery, diced red onion, chopped walnuts, and chopped rosemary leaves. Gently toss to combine all the ingredients evenly.
3. Add Mayonnaise: Start by adding 1/3 cup of mayonnaise to the salad mixture. Gently stir to combine and lightly coat the ingredients. Add more mayonnaise up to 1/2 cup based on your preference for creaminess. Season with sea salt and freshly ground pepper to taste.
4. Serve: Plate the salad by either serving it tucked into butter lettuce wraps, over a bed of mixed greens, alongside cucumber slices, or with your favorite crackers. Garnish with the sliced green onions for an extra burst of flavor and crunch.
5. Optional Garnish: Serve with fresh lemon wedges on the side for a bright, citrusy squeeze that enhances the flavors of the salad if desired.

Notes

• This salad is great for meal prep; keep the dressing separate until ready to serve to maintain freshness.
• Substitute mayonnaise with Greek yogurt for a lighter option.
• Walnuts can be swapped out for pecans or almonds for different textures and flavors.
• Use fresh rosemary rather than dried for the best aromatic flavor.
• To keep the salad keto-friendly, ensure the mayonnaise used is low carb.

Keywords: Blueberry Chicken Salad, Rosemary Chicken Salad, Healthy Chicken Salad, Mayonnaise Chicken Salad, Easy Chicken Salad Recipe