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Creamy Blueberry Chicken Salad

Photo: Randy Mayor; Styling: Lindsey Lower
Yield

Serves 6

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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.