Blueberry Chicken Salad Recipe

5 8 11
Blueberry Chicken Salad Recipe
Blueberry Chicken Salad Recipe photo by Taste of Home
Publisher Photo

Blueberry Chicken Salad Recipe

Read Reviews
5 8 11
Publisher Photo
On weekday mornings, I whip up this fun chicken and blueberry combination in minutes to take for lunch. It also works as a nice, light salad for a summer supper, and it’s a cinch to double it for a shower or potluck. —Kari Caven, Coeur d'Alene, ID
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 cups fresh blueberries
  • 2 cups cubed cooked chicken breast
  • 3/4 cup chopped celery
  • 1/2 cup diced sweet red pepper
  • 1/2 cup thinly sliced green onions
  • 3/4 cup (6 ounces) lemon yogurt
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon salt
  • Bibb lettuce leaves, optional

Directions

Set aside a few blueberries for topping salad. In a large bowl, combine chicken, celery, red pepper, green onions and remaining blueberries. In a small bowl, mix yogurt, mayonnaise and salt. Add to chicken mixture; gently toss to coat.
Refrigerate until serving. If desired, serve over lettuce. Top with reserved blueberries. Yield: 4 servings.
Originally published as Blueberry Chicken Salad in Taste of Home August/September 2005, p 11

Nutritional Facts

1 cup: 277 calories, 11g fat (2g saturated fat), 60mg cholesterol, 441mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat, 1/2 fruit.

  • 2 cups fresh blueberries
  • 2 cups cubed cooked chicken breast
  • 3/4 cup chopped celery
  • 1/2 cup diced sweet red pepper
  • 1/2 cup thinly sliced green onions
  • 3/4 cup (6 ounces) lemon yogurt
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon salt
  • Bibb lettuce leaves, optional
  1. Set aside a few blueberries for topping salad. In a large bowl, combine chicken, celery, red pepper, green onions and remaining blueberries. In a small bowl, mix yogurt, mayonnaise and salt. Add to chicken mixture; gently toss to coat.
  2. Refrigerate until serving. If desired, serve over lettuce. Top with reserved blueberries. Yield: 4 servings.
Originally published as Blueberry Chicken Salad in Taste of Home August/September 2005, p 11

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Reviews forBlueberry Chicken Salad

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TerryDun User ID: 3766236 231502
Reviewed Aug. 20, 2015

"Very good! I am on WW so it is perfect for the plan. Couldn't find any fat free lemon yogurt so use Blueberry Lemon Fat Free Greek Yogurt. I had a package of precooked chicken that I used. Could use a little more season besides salt. Will definitely be making it again."

MY REVIEW
momof4RN User ID: 2273778 221368
Reviewed Feb. 25, 2015

"This is incredible!!! I made it today for my lunch, and it is a keeper!"

MY REVIEW
Antelopini User ID: 7599036 63187
Reviewed Jan. 19, 2014

"Family and guests love this."

MY REVIEW
aimee0573 User ID: 7319507 129333
Reviewed Jun. 29, 2013

"Refreshing summertime treat!"

MY REVIEW
PATTI9605 User ID: 4301407 60156
Reviewed Jun. 4, 2013

"Excellent! We just started go to a Nutritionist to learn how to control my husband's diabetes 2 & help him to lose weight. We had to make major changes in what we eat. We live in Phoenix & it is so hot in summer. No way did I want to spend a lot of time in kitchen. My TOH Simple Cooking June/Jul 2013 arrived in the mail that day. I saw this recipe went to grocery store & made it next day. I left out the salt because we are cutting back on sodium. We just love it. The servings are so filling. There are only 2 of us, so had leftovers next day. Was still delicious. Plan to have at least twice a month. This is a recipe that is great to serve guest too!!"

MY REVIEW
pettymama User ID: 1026286 63181
Reviewed Sep. 3, 2012

"SO GOOD!!"

MY REVIEW
hoopernl User ID: 2067943 63175
Reviewed Jun. 28, 2010

"Yum! This is one of our summertime favorite meals. I serve it with a roll on the side for a delicious light dinner. I like a sweeter taste, so I don't add all the salt it calls for."

MY REVIEW
Summy User ID: 1386846 206810
Reviewed Oct. 6, 2008 Edited May. 5, 2014

"This is absolutely yummy. I've made it several times. Leftovers are great too. One time I didn't have red pepper, so I added some shredded carrots and jicama to the mix, and it was delicious. I think I might add some toasted pecans next time. My friend who doesn't like blueberries is going to try making this with craisins, which I think will be wonderful too. The lemon yogurt really makes the flavor special."

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