Blueberry Chicken Salad with Rosemary
This blueberry chicken salad with rosemary is a fresh and flavorful twist on a classic. Sweet blueberries, tender chicken, and aromatic rosemary come together in a creamy, balanced dish that’s perfect for quick lunches or light dinners.
Ingredients
- * 2 cups cooked chicken shredded or diced
- * 1 cup fresh blueberries
- * ½ cup celery finely chopped
- * ¼ cup red onion finely diced
- * ½ cup mayonnaise
- * 1 tablespoon Dijon mustard
- * 1 tablespoon honey
- * 1 teaspoon fresh rosemary finely chopped
- * 1 tablespoon lemon juice
- * Salt to taste
- * Black pepper to taste
- * Optional: chopped walnuts or pecans
Instructions
- In a large bowl, whisk together mayonnaise, Dijon mustard, honey, and lemon juice until smooth.
- Stir in finely chopped rosemary.
- Add chicken, celery, and red onion, then mix well.
- Gently fold in blueberries to avoid crushing them.
- Season with salt and black pepper to taste.
- Chill for 20–30 minutes before serving.
- Stir lightly and serve chilled.
Notes
- Do not overmix to keep blueberries intact.
- Use fresh rosemary sparingly to avoid overpowering flavor.
- Always use cooled chicken to maintain proper texture.
- Adjust sweetness or tang with honey or lemon juice.