Creamy Blueberry Chicken Salad
We had a busy day yesterday up in Pasadena with some friends at the children's museum and then running some errands so when I got home I needed to put something together that was pretty easy for dinner. I got a big box of blueberries at the farmers market last week so I needed to use them up before they went bad and that's how this idea for making a blueberry chicken salad came to be. I've never used blueberries in a salad before and this turned out so good, plus it's a great healthy recipe that you can feel good about eating a whole bowl of. Hope you enjoy!!
| INGREDIENTS |
1/2 cup thinly vertically sliced red onion
1/3 cup diced celery
1/4 cup torn fresh basil
12-ounces shredded skinless, boneless rotisserie chicken [about 3 cups]
1/2 teaspoon kosher salt, divided
1/2 cup plain non-fat Greek yogurt
2 1/2 tablespoons fresh lemon juice, divided
1 tablespoon honey
2 cups fresh blueberries [you can cut down to one cup if you don't want as many]
1 [5 oz] package mixed greens of choice [I like spinach with it]
2 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
| DIRECTIONS |
1 | Combine first 4 ingredients in a medium bowl; sprinkle with 1/4 teaspoon salt.
2 | Combine yogurt, 1 tablespoon lemon juice, and honey in a small bowl, stirring with a whisk.
3 | Add yogurt mixture to chicken mixture; toss to coat. Gently stir in blueberries.
4 | Place mixed greens, remaining 1 1/2 tablespoons lemon juice, oil, remaining 1/4 teaspoon salt, and pepper in a bowl; toss to coat. Enjoy!
5 | Divide mixed green mixture evenly among 6 plates; top each serving with about 3/4 cup chicken mixture.
original recipe from Fitness Food Diva