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CARE Recipe: Blueberry Grape Chicken Salad
This is another take on the popular CARE Orange and Grape Chicken Salad. With this version, I want to show you how easy it is to create a completely new taste with just a few substitutions. In this case, I change out oranges to take advantage of now in-season blueberries. I also switch to a low-fat mayo allowing me to add extra nutrition and crunch with the addition of walnuts.
- Total Time: 20 minutes
- Yield: 2 1x
Ingredients
Scale
For Dressing
- 2 tablespoon reduced fat mayonnaise, (olive or avocado oil-based recommended)
- 1 teaspoon apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon poppy seeds
- pinch salt, (to taste)
- pinch ground black pepper, (to taste)
For Salad
- 4 ounces rotisserie chicken breast, diced (leftover grilled chicken can also be used; humane certified recommended)
- 6 celery stalks, sliced
- 1 cup seedless red grapes
- 1 cup fresh blueberries
- 1/4 cup walnuts, chopped
At the Time of Serving
- 6 cups leafy greens (3 cups per serving)
Instructions
- Prepare the dressing in a large bowl. Add mayo, vinegar, honey, poppy seeds, salt, and pepper. Whisk.
- Add all remaining ingredients except greens.
- Gently stir to evenly coat dressing.
- Place raw greens in the bottom of two bowls. Top with equally divided amounts of chicken salad and enjoy!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch
Nutrition
- Calories: 399
- Sugar: 31g
- Sodium: 489mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 21g
- Cholesterol: 56mg
