Description
Blueberry chicken salad with rosemary brings together juicy berries, tender chicken, and aromatic herbs that make your lunch feel special without requiring much effort. Fresh ingredients combine in a way that keeps you coming back for more of this simple but satisfying dish.
Ingredients
Scale
Protein and dairy:
- 2 cups cooked chicken, shredded
- 1/4 cup feta cheese, crumbled
Vegetables and herbs:
- 4 cups mixed salad greens
- 1/4 cup red onion, diced
- 2 tablespoons fresh rosemary, chopped
Fruits and nuts:
- 1 cup fresh blueberries
- 1/4 cup walnuts, chopped
Dressing:
- 1/4 cup balsamic vinaigrette
Instructions
- Toss 2 cups of your shredded cooked chicken with 1 cup fresh blueberries, 1/4 cup diced red onion, 1/4 cup chopped walnuts, and 2 tablespoons fresh rosemary in a large bowl at room temperature.
- Gently fold in your 4 cups mixed salad greens so everything stays light and airy.
- Scatter 1/4 cup crumbled feta cheese across the top of your salad.
- Pour 1/4 cup balsamic vinaigrette over everything and give it a few light tosses to coat evenly.
- Serve your salad right away while the greens are still crisp.
Notes
- Cook your chicken until it’s just done—overcooked chicken becomes dry and won’t hold up well when tossed with the dressing.
- Toss the salad gently right before serving so the blueberries stay whole and don’t break apart into the greens.
- Fresh rosemary works best here, but if you only have dried, use about one-third of the amount since dried is more concentrated and can overpower the delicate fruit flavors.
- Add your feta cheese just before eating if you’re making this ahead, as the salt can wilt the greens if they sit together too long.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: More Chicken Recipes
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg