Blueberry Chicken Salad with Rosemary

• Gluten free

• Meat

  • 2 Chicken breasts cooked, cooled and cubed (about 2 cups, boneless skinless

• Produce

  • 1/2 cup Blueberries, fresh
  • 1/4 cup Celery
  • 1/4 cup Red onion
  • 1 tbsp Rosemary, fresh leaves

• Condiments

  • 1/4 cup Chosen foods avocado oil mayo

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/4 tsp Sea salt

• Nuts & Seeds

  • 3 tbsp Walnuts

Found on therealfoodrds.com

Description

Ingredients

• 2 boneless, skinless chicken breasts cooked, cooled and cubed (about 2 cups)
• ½ cup fresh blueberries
• ¼ cup diced celery
• ¼ cup diced red onion
• 3 Tbsp. chopped walnuts
• 1 Tbsp. fresh rosemary leaves, chopped
• ¼ tsp. sea salt
• ⅛ tsp. black pepper
• ¼ cup Chosen Foods avocado oil mayo**

Directions

• To cook chicken: Place a medium skillet with lid over medium-high heat. Lay chicken breasts in pan and add ½ cup water. When water just starts to boil, reduce heat to low, cover and simmer for 12-15 minutes or until chicken is cooked through. Remove chicken to a plate to cool before dicing. Note: This salad is best when the chicken has been refrigerated before adding the other ingredients so it’s best to plan ahead for this step or use leftover roasted chicken or a rotisserie chicken and decrease the amount of salt in the recipe to taste.
• To make salad: Combine cooked chicken and remaining ingredients in a bowl. Add mayo and gently stir to combine.
• Serve with butter lettuce wraps, over a bed of mixed greens, with cucumber slices or your favorite crackers.

Nutrition