Fresh and flavorful, this Blueberry Poppy Seed Chicken Salad is easy to make and always satisfying.
We always have bags and bags and bags of fresh wild blueberries in our freezers. Maine has some of the very best. Super sweet and tiny, these little berries are one of the most powerful foods you can eat. Full of antioxidants, blueberries are a delicious immune system booster.
To keep this chicken salad as clean as possible, I use a homemade mayo made with coconut oil and olive oil. Of course you can always find a store-bought mayo with minimal ingredients. It is a more expensive purchase but so worth it. If you're lucky, you might even find cheaper, cleaner mayo in some unexpected places. I've actually found "healthy" mayo at my local dollar type store.
To make this recipe even better, feel free to add fresh herbs, such as rosemary or even a little lemon zest to freshen up the salad even more.
Blueberry Poppy Seed Chicken Salad
Serve 1 to 2
- 1 chicken breast, halved
- 1/4 to 1/3 cup fresh or thawed frozen blueberries
- 2 tablespoons finely diced onion
- 2 tablespoons finely diced celery
- 2 tablespoons light mayo
- 2 tablespoons plain greek yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon poppy seeds
- salt and pepper, to taste
- hot sauce, to taste (optional)
- whole grain wrap, washed and torn lettuce or spinach, or toasted whole grain bread, for serving
- coconut oil or olive oil, for cooking chicken
In a bowl, whisk together greek yogurt, mayo, lemon juice, mustard, poppy seeds, diced onion, and diced celery. Season to taste with salt, pepper, and hot sauce, if desired.
Heat a skillet to medium heat. Add a thin layer of coconut oil or olive oil to cover the bottom of the pan, about 2 tablespoons or so. Season chicken with salt and pepper on both sides and cook in heated oil until no longer pink, about 4 minutes per side.
After fully cooked, remove from pan and place on a clean cutting board. Allow to sit until cool enough to handle then shred/dice the chicken. Toss warm chicken with the dressing to coat. Refrigerate until cold and flavors have combined, about 2 hours.
Just before serving, gently stir in blueberries. Serve as desired.