This easy blueberry chicken salad is an easy, healthy salad recipe that’s perfect for meal prep lunches or as a way to use leftover chicken. It’s Whole30, Paleo, dairy-free and only uses a few simple ingredients. It’s great as leftovers, or simple to throw together for gatherings. Made with celery, mayo, pecans and red onion, this Whole30 salad comes together in under 30 minutes!
Blueberry Chicken Salad Ingredients
For this chicken salad recipe you’ll need cooked diced or shredded chicken breast, blueberries, celery, pecans, red onion and parsley for the fresh ingredients. You’ll also need red wine vinegar, salt, pepper and mayo. I use the Whole30 Approved mayo from Primal Kitchen, which you can get on their website, Thrive Market or Amazon, along with most major grocery stores. You can also make your own really easily using this homemade mayo recipe.
How to Prepare This Whole30 Chicken Salad
You’ll first need to have chicken that’s already cooked. This is a great way to use up leftover chicken or a rotisserie chicken. However, if you don’t have your chicken cooked yet, it’s easiest to spray the chicken breasts with a bit of oil, season with salt and pepper and then place them on a sheet pan and into the oven on 400 degrees F. for 20 minutes.
Do this step first and let the oven cook your chicken, leaving you hands-free to chop and prepare the rest of the salad. You’ll only have to chop the celery, onion and parsley, and then combine everything into a large bowl. Once the chicken is cooked, let it cool, dice it and then mix it into your salad. Give it a taste to see if you’d like more salt and pepper. You’ll want to refrigerate it at least an hour prior to serving to let the flavors combine and the mayo loosen.
How to Serve Your Salad
Whole30 blueberry chicken salad is really great served over greens, romaine and spinach being my favorites. If you’re not keeping it Whole30 or grain-free, you can opt to put it on a piece of bread for a sandwich. It’s also good in wraps or lettuce cups, or with sliced bell peppers or cucumbers.
Substitutions and Additions
This salad is really flexible in that you can add or change out ingredients based on what you have on hand or your own preferences. Diced green apple is great in place of the diced celery for the crunch. The pecans can be swapped for many different types of nuts, such as cashew pieces, sunflower seeds, or sliced almonds. Diced turkey breast can also be used in place of chicken.
Other Whole30 Chicken Salad Recipes You’ll Love:Print
- 1.5 lbs chicken breasts, cooked and diced
- 1 cup blueberries
- 1/2 cup mayo
- 1/2 cup pecan pieces
- 2–3 stalks celery, diced
- 1/4 cup red onion, finely diced
- 3 tbsps chopped parsley
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- Combine all of the ingredients into a large bowl and stir well to combine. While incorporating all of the ingredients together, stir gently as to not mash the blueberries
- Taste, and add any additional salt and pepper
- Cover and refrigerate at least 1 hour prior to serving to let the flavors combine
- This is a great recipe to use up leftover chicken or a rotisserie chicken
- If you don’t have your chicken cooked yet, it’s easiest to place them on a sheet pan and bake on 400 degrees for 20 minutes, and chop and assemble the rest of the salad while they bake. Then you can let them cool, dice and mix into the salad without spending much extra time having to cook the chicken on top of prepping the salad.
- This recipe is good in the fridge as leftovers for 4 days
Keywords: chicken salad, whole30 salad, blueberry chicken salad, mayo chicken salad, paleo, gluten-free
This Whole30 blueberry chicken salad post may contain some links that are affiliate links, though products are ones I use personally and recommend. When you purchase anything using my links, it costs you absolutely nothing extra, but it does give wholekitchensink.com a little financial support which helps to keep this blog running. Thank you for your continued support, both with your dollars and your interest.