Creamy Blueberry Chicken Salad

 Recipe
Photo: Randy Mayor; Styling: Lindsey Lower
Red onion and celery add crunch to this quick chicken salad. Blueberries have thick skins, so they won't break apart when tossed with the chicken.

Yield:

Serves 6

Recipe from

Cooking Light

Nutritional Information

Calories 188
Fat 8.5 g
Satfat 2.1 g
Monofat 3.9 g
Polyfat 1.3 g
Protein 16 g
Carbohydrate 13 g
Fiber 2 g
Cholesterol 75 mg
Iron 1 mg
Sodium 369 mg
Calcium 69 mg

Ingredients

1/2 cup thinly vertically sliced red onion
1/3 cup diced celery
1/4 cup torn fresh basil
12 ounces shredded skinless, boneless rotisserie chicken (about 3 cups)
1/2 teaspoon kosher salt, divided
1/2 cup plain 2% reduced-fat Greek yogurt
2 1/2 tablespoons fresh lemon juice, divided
1 tablespoon honey
2 cups fresh blueberries
1 (5-ounce) package baby arugula
2 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine first 4 ingredients in a medium bowl; sprinkle with 1/4 teaspoon salt. Combine yogurt, 1 tablespoon lemon juice, and honey in a small bowl, stirring with a whisk. Add yogurt mixture to chicken mixture; toss to coat. Gently stir in blueberries. Place arugula, remaining 1 1/2 tablespoons lemon juice, oil, remaining 1/4 teaspoon salt, and pepper in a bowl; toss to coat. Divide arugula mixture evenly among 6 plates; top each serving with about 3/4 cup chicken mixture.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Julianna Grimes,

Cooking Light

August 2014
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