Blueberry Chicken Salad with Rosemary

Blueberry Chicken Salad with Rosemary is easy enough for weekdays, lunches yet fancy enough for special occasions. A Whole30-friendly recipe made with Grilled Chicken Breast Strip.

INGREDIENTS:

• 3 cups cubed grilled chicken breast
• ½ cup fresh blueberries
• ⅓ cup diced celery
• ¼ cup diced red onion
• ¼ cup chopped walnuts
• 1 Tbsp. fresh rosemary leaves, chopped
• ⅓-½ cup mayonnaise (we recommend Primal Kitchen or Homemade)
• Sea salt & pepper to taste
• 2 green onion, ends trimmed and sliced (white part and halfway up green part)
• Fresh lemon wedges (optional)

INSTRUCTIONS:

1. Remove chicken from packages. Roughly chop into cubes.
2. To make salad: Combine cooked chicken and remaining ingredients in a bowl. Add mayo and gently stir to combine. Start with 1/3 cup of mayo and add more to your liking.
3. Serve tucked into butter lettuce wraps, over a bed of mixed greens, with cucumber slices or your favorite crackers.
4. Garnish with green onions.
5. Serve with a lemon wedge.

NUTRITION:

Serving Size: 1/5 recipe  Calories: 264, Sugar: 2g. Fat 17g. Carbohydrates: 2g, Fiber 1g, Protein: 22g

Recipe and Image Courtesy of TheRealFoodDieticians.com