Ingredients
Chicken
- 2 packages Applegate Naturals® Grilled Chicken Breast Strips (about 3 cups, cubed)
Salad Mix
- 1/2 cup fresh blueberries
- 1/3 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup chopped walnuts
- 1 Tbsp. fresh rosemary leaves, chopped
- 2 green onions, ends trimmed and sliced (white and halfway up green parts)
Dressing
- 1/3–1/2 cup mayonnaise (recommended: Primal Kitchen or homemade)
- Sea salt and freshly ground black pepper, to taste
Optional Garnishes
- Fresh lemon wedges
Instructions
- Prepare Chicken: Remove the grilled chicken breast strips from their packaging and roughly chop them into bite-sized cubes, ensuring an even size for easy mixing and eating.
- Combine Ingredients: In a large mixing bowl, combine the chopped chicken with fresh blueberries, diced celery, red onion, chopped walnuts, chopped rosemary, and sliced green onions. This blend creates a colorful and flavorful salad base.
- Add Dressing: Start by adding 1/3 cup of mayonnaise to the mixture. Gently stir to combine all ingredients evenly, adding more mayonnaise gradually if you prefer a creamier texture. Season with sea salt and pepper to taste.
- Serve: Serve the blueberry chicken salad tucked into butter lettuce wraps, over a bed of mixed greens, with crisp cucumber slices, or with your favorite crackers. Garnish with additional green onions and fresh lemon wedges if desired for a pop of brightness.
Notes
- Store Blueberry Chicken Salad with Rosemary in a glass, airtight container in the refrigerator for up to 4 days to maintain freshness and flavor.
- Using fresh rosemary is key for the bright herbal flavor; if unavailable, substitute with dried rosemary but use sparingly.
- Adjust mayonnaise quantity to control creaminess and richness according to your taste preferences.
- This salad pairs well with whole grain crackers or can be served as a light main dish or hearty side salad.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
