Ingredients
- 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
Instructions
- 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
Notes
- 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
Find it online: https://www.wholekitchensink.com/blueberry-chicken-salad/