It’s odd that for someone that tries to eat a salad almost every day – especially this time of year – that there’s so few recipes in my salad collection on this website. I think that’s because salads are often impromptu for me. A means of cleaning out the fridge when I’m throwing together something early in the morning before I leave for work.
But occasionally I search out salad recipes – usually when I have a potluck or BBQ to go to – where I want to make sure I bring something unique. This salad caught my eye from the pages of Cooking Light and then I made a few modifications to put my own spin on it. It’s everything I love in a salad – a little sweet, a little crunch. Fresh. Filling. Beautiful. Healthy. Perfect for a hot summer day. Perfect for an addition to the salad recipe collection. Enjoy!
- 1 bunch green onions, sliced
- ⅓ cup diced celery
- ¼ cup torn fresh basil
- 12 ounces shredded skinless, boneless rotisserie chicken
- ½ teaspoon kosher salt, divided
- ½ cup plain 2% reduced-fat Greek yogurt
- Zest from one lemon
- 2½ Tbsp fresh lemon juice, divided
- 1 tablespoon agave
- 2 cups fresh blueberries
- 1 (5-ounce) package baby arugula
- 2 tsp extra-virgin olive oil
- ¼ tsp freshly ground black pepper
- ¼ cup almonds, toasted
- Combine first 4 ingredients in a medium bowl; sprinkle with ¼ teaspoon salt.
- Combine yogurt, lemon zest, 1 tablespoon lemon juice, and agave in a small bowl, stirring with a whisk.
- Add yogurt mixture to chicken mixture; toss to coat. Gently stir in blueberries.
- Place arugula, remaining 1½ tablespoons lemon juice, oil, remaining ¼ teaspoon salt, and pepper in a bowl; toss to coat.
- Divide arugula mixture evenly among 6 plates; top each serving with about ¾ cup chicken mixture. Sprinkle with toasted almonds.
