Name: Blueberry Chicken Salad Recipe
Prep time: PTM0S
Cook time: PTM0S
Total time: PTM0S
Yield: 6 servings
Ingredients: 4 chicken breasts; 1 tbsp olive oil; 2 tsp kosher salt; 1 tsp cracked black pepper; 1 tsp garlic salt; 1 tsp onion powder; 1 ½ cups blueberries; 1 cup celery, diced; ½ red onion, diced; ¼ cup parsley, chopped; ¼ cup toasted pistachios; ½ cup mayo; ½ cup Greek yogurt; 1 tbsp red wine vinegar; 1 tbsp lemon juice; 1 tsp lemon zest; salt & pepper to taste

Blueberry Chicken Salad Recipe

Printable Version

theinspiredhome.com

Author

Inspired Home

Published

June 22, 2018

Modified

July 30, 2020

Yields

6 servings

INGREDIENTS

4 chicken breasts
1 tbsp olive oil
2 tsp kosher salt
1 tsp cracked black pepper
1 tsp garlic salt
1 tsp onion powder
1 ½ cups blueberries
1 cup celery, diced
½ red onion, diced
¼ cup parsley, chopped
¼ cup toasted pistachios
½ cup mayo
½ cup Greek yogurt
1 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp lemon zest
salt & pepper to taste

DIRECTIONS

Preheat oven to 400 degrees Fahrenheit.
Heat a skillet over medium/high heat.
Season chicken breasts with salt, pepper, garlic salt, and onion powder.
Add olive oil to pan and place chicken breasts in pan. Cook until golden brown, about 5 minutes and flip breasts. Place pan in oven until chicken is cooked through, reading 165 degrees Fahrenheit internally with a thermometer, about 20-25 minutes. Remove pan from oven, and place chicken breasts on a plate to cool. Chill overnight in an airtight container, or in the fridge for 1-2 hours.
Pull apart chicken breasts into large pieces with two forks, and set in a large mixing bowl.
Top chicken with blueberries, celery, onion, and pistachios.
In a small mixing bowl, whisk mayo, yogurt, vinegar, lemon juice, and zest. Pour sauce mixture over chicken and gently mix together. Season to taste with salt and black pepper.
Serve over a mixed greens salad or on a roll with sliced tomato and lettuce.

Nutrition Per Serving

Serving Size - 1 chicken breast
Calories - 480
Carbohydrate - 27.8g
Cholesterol - 82mg
Fiber - 2.8g
Protein - 43.5g
Fat - 21.9g
Saturated Fat - 5.2g
Sodium - 1533mg
Sugar - 17.1g