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Blueberry Chicken Salad Recipe

Blueberry Chicken Salad Recipe

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
TOTAL TIME: Prep/Total Time: 15 min. YIELD:4 servings

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

  • 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.

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:1 starch, 3 lean meat, 1/2 fruit, 1 fat

Reviews for Blueberry Chicken Salad

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MY REVIEW
TerryDun
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
Reviewed Feb. 25, 2015

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

MY REVIEW
Antelopini
Reviewed Jan. 19, 2014

"Family and guests love this."

MY REVIEW
aimee0573
Reviewed Jun. 29, 2013

"Refreshing summertime treat!"

MY REVIEW
PATTI9605
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
Reviewed Sep. 3, 2012

"SO GOOD!!"

MY REVIEW
hoopernl
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
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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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.