I like my chicken salad loaded. It’s to the point that I want it to contain equally as many other ingredients as it does chicken. Nuts, grapes, dried cranberries, celery, onion, bell peppers – you name it and I’ll mix it in.
My favorite part is the fruit. I love that little touch of sweetness against all the other savory ingredients. Grapes and dried cranberries are my standards, but this time of year, nothing says summer like fresh blueberries.
Normally when I get my hands on some I ask around on social media as to what other people would do with them. The response is always to eat them fresh, and believe me, I’ve got that covered. But after I’ve downed a couple gallons, I still need a few good ideas that aren’t jam.
So when I got hungry for chicken salad last week, I decided to use blueberries in place of my old stand-bys. It was my first time trying it and it beat my old versions by a mile. Not to mention that there is something so pretty about those deep blue berries no matter what you use them in.
I use a mix of Greek yogurt, mayonnaise and spicy brown mustard as a dressing for my version of chicken salad. It’s become my favorite combination not only for chicken, but for potato salads and slaws, too. If you have your own favorite, don’t hesitate to stick with that and just add the blueberries. They are the real star here, but I do have to admit I am loving them with both the pecans and dill in this recipe.
Picnic Chicken Salad with Blueberries and Pecans
Makes: 2 to 3 servings
- 6 to 7 oz. roasted chicken, shredded
- ¼ cup finely diced onion
- ½ tablespoon chopped fresh dill
- ¼ cup full-fat or 2% plain Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon spicy brown mustard
- ½ teaspoon sugar (any type - white, raw, brown, etc)
- ¼ teaspoon ground black pepper
- Pinch of salt
- ¼ cup chopped pecans
- ½ cup fresh blueberries
- Place the chicken, onion and dill in a medium bowl. In a separate bowl, stir together the yogurt, mayonnaise, mustard, sugar, salt and pepper. Pour the dressing over the chicken and stir well until the chicken is coated and the dill is distributed throughout the chicken salad.
- Stir in the pecans. Add the blueberries and very gently stir just until all ingredients are combined. Refrigerate until ready to serve.
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Disclosure: The Sierra Cascade organic blueberries used in this recipe were provided by Whole Foods Oakland. I was not required to write about them and received no compensation for doing so.
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