Blueberry Chicken Salad Recipe

6 servings

  • 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
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Heat a skillet over medium/high heat.
  3. Season chicken breasts with salt, pepper, garlic salt, and onion powder.
  4. 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.
  5. Pull apart chicken breasts into large pieces with two forks, and set in a large mixing bowl.
  6. Top chicken with blueberries, celery, onion, and pistachios.
  7. 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.
  8. Serve over a mixed greens salad or on a roll with sliced tomato and lettuce.