gluten-free | Whole30
+ chicken breasts + fresh blueberries + celery + red onion + walnuts + fresh rosemary + mayonnaise + salt & pepper + green onions + fresh lemon wedges
Add the cooked, chopped chicken to a bowl. Add in the blueberries, celery, red onion, walnuts, fresh rosemary.
Add mayo and gently stir to combine.
Season with salt and pepper to your liking. Serve tucked into butter lettuce wraps with green onions sprinkled on top and lemon wedge on the side.
Keep leftovers in fridge for up to 4 days.
This easy Blueberry Chicken Salad can be served in butter lettuce wraps, over a bed of mixed greens, with cucumber slices or your favorite crackers.
Made in under 30 minutes, this chicken salad is perfect for lunches.