The Absolute BEST Blueberry Chicken Salad

Everything about this recipe is perfect. The blueberries add just the right amount of sweetness without overpowering the dish in something that borders as a dessert. Nope, it’s perfect. Another wonderful side effect of blueberries is the “juiciness” they bring to a dish like this. All to often, chicken salad often ends up in one of two categories; either very, very dry because chicken tends to do that. The other end of the spectrum is a chicken salad that’s drowning in mayo. If you’re watching your calories, this option is a usually a “no-no”. 

Personally, I don’t like to leave out the mayo altogether. Usually, an even swap for greek yogurt is the norm for health nuts, but I love the taste mayo brings to a dish. Luckily, a little bit of mayonnaise goes a long way in the flavor department, so 1 tbsp usually does the trick.

Another prerequisite to making the perfect chicken salad is a little bit o’ crunch. In this case, toasted pecans baked at  350° for 6-10 minutes, is just enough time to release those natural nutty oils. I also add some chopped celery. Although it doesn’t provide add much in the flavor department, celery gives chicken salad a wonderful crunch, while keeping the dish juicy, as well.

If you’re looking for a versatile lunch option, this healthy blueberry chicken salad is a great choice that can be served on nearly anything… lettuce leaves, crackers, whole grain bread, or even all by itself. 

The Absolute BEST Blueberry Chicken Salad
  1. 2 cups cooked chicken breast, cooled & diced
  2. 1 tbsp mayonnaise
  3. 1/3 cup Greek yogurt
  4. 1 tbsp honey
  5. 1 tbsp apple cider vinegar
  6. Salt
  7. 1/2 tbsp poppy seeds
  8. 1/2 cup celery, diced
  9. 1/4 cup red onion, diced
  10. 1 cup fresh blueberries
  11. 1/2 cup toasted pecans, chopped
  1. Combine the mayonnaise, greek yogurt, honey, apple cider vinegar, salt and poppy seeds in a small bowl and whisk together.
  2. In a separate bowl, toss in the chicken, celery, red onion,blueberries and pecans. Pour the poppy seed dressing on top and toss gently to coat.
  3. For best results, refrigerate for 30 minutes to allow flavors to blend together.
  4. Serve on butter lettuce, crackers or wholegrain bread
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