Blueberry Chicken Salad
Author: Adapted from recipe in Cooking Light
Serves: 6
- 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.
Serving size: 188 Fat: 8.5g Saturated fat: 2.1g Carbohydrates: 13g Sodium: 369mg Fiber: 2g Protein: 16g Cholesterol: 75mg
Recipe by Bistro OneSix at https://bistroonesix.com/blueberry-chicken-salad/
3.2.2708