Blueberry Chicken Salad

I first tasted a blueberry chicken salad similar to this one when I worked at a catering company in Anchorage, Alaska. We used to cater functions for the mayor, and his wife was particularly fond of this recipe. And now, I am too. The unique ingredients create an incredible flavor combination that’s sweet, savory, tangy, and bright, and the fresh veggies provide a satisfying crunch. Light and refreshing while still being filling, this summer salad has remained one of my favorite healthy chicken recipes for years, making for an easy snack, lunch, or light dinner.

I’ve also made this for school functions and my kids’ sports team parties. My oldest daughter still asks me to make it often, and she takes it for her school lunch wrapped in a tortilla so that it’s easier to eat. No matter how I serve it, this salad becomes a favorite for anyone who tries it.

Key Ingredients and Notes

This is a simple stir-together cold refrigerator salad. Here are the basic ingredients: 

• Chicken: I like to make cooked shredded chicken, an Instant Pot whole chicken, or some grilled chicken breasts at the beginning of the week, using the protein in a variety of healthy recipes with shredded chicken, like this blueberry chicken salad. Or, if I don’t have time to cook, I buy a rotisserie chicken from the store and dice it into bite-sized pieces. If cooking chicken at home, I typically use boneless, skinless chicken breasts.
• Fresh blueberries: A high-fiber food, blueberries add a burst of sweet flavor to every bite, along with antioxidants, energizing carbohydrates and fiber, as well as micronutrients including vitamin C, vitamin K, and small amounts of vitamin A and potassium. Unlike many other blueberry recipes, I don’t recommend using thawed frozen blueberries for this salad, as the taste and texture won’t be the same. Just stick to a fresh ½ cup blueberries.
• Celery: Finely diced, this adds extra texture and moisture.
• Mayonnaise: I use my favorite avocado oil mayonnaise as the base of the dressing, creating a rich flavor and creamy consistency while keeping the saturated fat on the lower side for this recipe.
• Rosemary: Fresh rosemary adds an earthy, woody flavor that pairs incredibly well with the sweetness of the blueberries. If fresh rosemary isn’t available, I substitute dried rosemary instead.

Find the ingredient list with exact measurements in the recipe card below.

Make It Egg Free

For an egg-free blueberry chicken salad, use vegan mayo in place of regular mayonnaise.

How to Serve Blueberry Chicken Salad

My favorite way to enjoy this blueberry chicken salad is as a high-protein snack with crackers for scooping or spread on Wasa crispbread crackers with a side of veggies or fresh fruit. It’s also so good for a make-ahead lunch served in a lettuce wrap. I’ve also enjoyed it over a bed of salad greens like arugula or romaine lettuce, or in a flour or corn tortilla.

Meal Prep And Storage

I actually prefer to make this recipe a day in advance, finding that it tastes even better after the flavors have had time to meld. Once combined, the salad will stay fresh in an airtight container in the fridge for up to 4 days. To serve, I give the salad a quick stir to redistribute the ingredients and enjoy it cold.

I do not recommend freezing leftovers, as the mayo is likely to separate and cause the salad to become soggy once thawed.

Recipe Changelog

• June 2026: We previously published a similar version of this recipe. It was made with Applegate pre-grilled chicken and included walnuts. Download the previous version here.

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The photos in this post were taken by Kaitlin of Creating Kaitlin.

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