Blueberry Chicken Salad

This was such a pretty, dainty little meal it felt like something I’d order at a tea house. The lemon adds brightness and the blueberries pop flavor in your mouth.

Recipe from: me


  • 4 boneless, skinless chicken breasts
  • 1 tbsp. grapeseed oil or olive oil
  • 1/2 cup mayonaise
  • 1 lemon
  • 1/2 – 3/4 cup fresh blueberries, rinsed and drained
  • 4 scallions
  • 1/4 cup toasted almond slices
  • 1 tbsp. seasoning (I used 21 Seasoning Salute fro Trader Joe’s)
  • salt and pepper to taste


Trim the fat from the chicken breasts and filet them in half. Pour a drizzle of oil in a frying pan and heat it up for a minute, then add the chicken breast halves. Sprinkle liberally with seasoning and add a pinch of salt and pepper. Fry on both sides until lightly browned. Remove from heat and let cool slightly.

When cool to the touch, place the chicken breast halves in a mixing bowl and beat with a mixer on medium for a couple minutes until the meat is shredded but some larger chunks still remain. Add the mayo (eyeball it) and the juice of one freshly squeezed lemon. Add salt to taste (a teaspoon perhaps) and freshly ground black pepper. Stir by hand until combined. Chop the scallions and add to chicken mixture along with the blueberries and toasted almond slivers. Let it chill in the fridge if desired, or serve room temperature. Top with a sprinkling of lemon zest and serve with a slice of bib lettuce.


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