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Blueberry Chicken Salad Recipe

Chicken salad + blueberries = genius.
Course: Spring/Summer Issue 2018
Keyword: Recipes, Sandwiches, Summer
Skill: intermediate
Servings: 6
Calories: 480kcal

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
  • 1.5 cups blueberries
  • 1 cups celery, diced
  • .5 red onion, diced
  • .25 cups parsley, chopped
  • .25 cups toasted pistachios
  • .5 cups mayo
  • .5 cups Greek yogurt
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • salt & pepper to taste

Instructions

  • 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

Serving: 1g | Calories: 480kcal | Carbohydrates: 27.8g | Protein: 43.5g | Fat: 21.9g | Saturated Fat: 5.2g | Cholesterol: 82mg | Sodium: 1533mg | Fiber: 2.8g | Sugar: 17.1g