Chicken Salad with Blueberries
America loves chicken salad. Dare I say America runs on chicken salad? It’s nearly at every bridal and baby shower, on the buffet line at your work conference, and in your co-worker’s lunch box on any given day. I have met many chicken salad fans and everyone and their mom seem to have their own version of what it should be. Some like it with grapes, cranberries, or walnuts, and some like it with curry powder, mustard, or tarragon. I think that’s the beauty of chicken salad - it’s customizable, portable, and so very easy to make and eat!
This version incorporates blueberries instead of grapes and cranberries since we usually buy a big clamshell each week, and it’s what I always have on hand in my fridge. There are several reasons why we love blueberries - they are lower in sugar and also contain some of the highest concentration of antioxidants. My pet box turtle also loves blueberries and goes on a hunger strike if he doesn’t have them every day, so you can see why it always makes the cut on our grocery list no matter what.
I encourage you to make this recipe your own and use what’s in your fridge - feel free to add your own vegetables, herbs, and spices to your heart’s content.
CHICKEN SALAD WITH BLUEBERRIES RECIPE
Makes 2-3 servings
INGREDIENTS
2 cups of chicken, diced or shredded (leftover rotisserie chicken, canned chicken work well too)
1 medium sized avocado OR 1/4 cup mayo, cultured sour cream, or greek yogurt
1 cup herbs and veggies of your choice, finely chopped
1/3 cup blueberries
1/4 cup slivered almonds
1/2 lemon, juiced
1/4 tsp salt
1/4 tsp black pepper
METHOD
In a large bowl, smash the avocado and lemon juice together with a fork. If you are not using avocado, combine the chicken and your binder of choice (mayo, sour cream, or greek yogurt). Mix and incorporate well with the chicken. Fold in herbs, vegetables, blueberries, almonds, lemon juice, and salt and pepper. Taste for seasonings and adjust as needed.
Serve on lettuce wraps, seed crackers, endive leaves, a bed of shredded kale or whatever vessel you prefer. Keeps in the fridge in an airtight container for up to 2 days.
Suggestions for herbs and veggies you can use - shaved brussels, spinach, celery, onion, scallions, parsley, basil, whatever you like!
Swap the blueberries with grapes, apples, or cranberries. If you’re nut-free, omit completely or replace with sunflower or pumpkin seeds for crunch.
Omit black pepper and nuts for AIP.