Samantha Christine’s bright and colorful chicken salad combines juicy blueberries, crunchy California walnuts and crisp veggies, all tossed in a creamy, tangy dressing. It’s a quick and easy recipe that is perfect for busy weekdays or meal prep.
3 cups cooked chicken, chopped
1 cup fresh blueberries
1/2 chopped, toasted California walnuts
1 1/4 cup finely diced red onion
1/2 cup celery, diced (optional)
1/3 cup Greek yogurt
2 tbsp avocado mayo
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp Dijon mustard
1 tbsp poppy seeds
Salt and pepper to taste
In a large bowl, mix chicken, blueberries, California walnuts, onion, and celery.
Whisk all dressing ingredients together in a bowl. Pour dressing over salad and mix well.
Can be stored in the refrigerator for up to 4 days.
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