Servings: 4 (3 1/2 cups total) 1x
Scale
Ingredients
- 12 ounces cooked, diced chicken breast (about 2 ½ cups)
- ½ cup fresh blueberries
- 1 stalk celery, finely diced (about ⅓ cup)
- ½ cup mayonnaise
- 2 tablespoons minced red onion
- 2 green onions, ends trimmed and thinly sliced
- 1 tablespoon finely chopped fresh rosemary leaves
- ⅛ teaspoon fine salt, plus more to taste
- Pinch of black pepper, plus more to taste
- Optional for serving: crackers, butter lettuce leaves, or mixed greens
Instructions
- In a medium bowl, gently combine the cooked chicken, blueberries, celery, mayonnaise, red onion, green onions, rosemary, salt, and pepper.
- Serve the chicken salad tucked into butter lettuce leaves, over a bed of mixed greens, or with favorite crackers for scooping.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
For an egg-free salad, use vegan mayonnaise.
Nutrition Information
- Serving Size: ¼ of the recipe or ~ scant 1 cup
- Calories: 335
- Fat: 23 g
- (Sat Fat: 4 g)
- Sodium: 575 mg
- Carbohydrate: 8 g
- (Fiber: 1 g
- Sugar: 5 g)
- Protein: 24 g
- Cholesterol: 72 mg