Creamy Blueberry Chicken Salad

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

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Nutritional Information

Amount per serving
  • Calories: 188
  • Fat: 8.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 16g
  • Carbohydrate: 13g
  • Fiber: 2g
  • Cholesterol: 75mg
  • Iron: 1mg
  • Sodium: 369mg
  • Calcium: 69mg

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. 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.

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