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Blueberry Chicken Salad with Rosemary
Blueberry Chicken Salad with Rosemary is easy enough for weekday, lunches yet fancy enough for special occasions. A Whole30-friendly recipe made with Grilled Chicken Breast Strip.
2 packages Applegate Naturals® Grilled Chicken Breast Strips (about 3 cups, cubed)
1/2 cup fresh blueberries
1/3 cup diced celery
¼ cup diced red onion
1/4 cup chopped walnuts
1 Tbsp. fresh rosemary leaves, chopped
1/3-1/2 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)
Remove chicken from packages. Roughly chop into cubes.
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.
Serve tucked into butter lettuce wraps, over a bed of mixed greens, with cucumber slices or your favorite crackers. Garnish with green onions and serve with a lemon wedge.
NUTRITION: SERVING SIZE: 1/5 RECIPE CALORIES: 264, SUGAR: 2G, FAT: 17G, CARBOHYDRATES: 2G
FIBER: 1G PROTEIN: 22G
AUTHOR: THE REAL FOOD DIETITIANS