blueberry chicken salad with rosemary

gluten-free | Whole30

+ chicken breasts + fresh blueberries + celery + red onion + walnuts + fresh rosemary + mayonnaise + salt & pepper + green onions + fresh lemon wedges

INGREDIENTS

Add the cooked, chopped chicken to a bowl. Add in the blueberries, celery, red onion, walnuts, fresh rosemary.

STEP 1:

Add mayo and gently stir to combine.

STEP 2:

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.

STEP 3:

Keep leftovers in fridge for up to 4 days. 

STEP 5:

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. 

MORE WAYS TO SERVE

Made in under 30 minutes, this chicken salad is perfect for lunches. 

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