Chicken Salad with Blueberries and Sliced Almonds

July 13, 2012  •  Meat & Poultry, Salads

The very first thing I cooked this week when I felt well enough to venture into the kitchen after my knee surgery was a roast chicken. For one thing, it’s simple – I just shoved a handful of herbs from my overgrown garden into the cavity, drizzled the whole thing with extra virgin olive oil, and seasoned it with salt and pepper. Ninety minutes later I had a perfectly roasted chicken for dinner. But the other reason I made a roast chicken is there is no better leftover in your fridge.So I diced up the leftover white meat and tried something new: blueberries. Wow, that’s a great combination, if I do say so myself. I’ve written this recipe with just ingredients as everything is really to taste – use more or less of any ingredient according to what you like. Don’t like an ingredient? Leave it out. That simple, but also that good!

Chicken Salad with Blueberries and Sliced Almonds
Prep time
Cook time
Total time
Recipe type: Salad, Entree
  • Cooked chicken, diced or shredded
  • Diced celery
  • Minced red onion
  • Mayonnaise
  • Dijon mustard
  • Salt
  • Pepper
  • Blueberries
  • Sliced or slivered almonds
  1. Combine ingredients in quantity to taste and serve on a bed of lettuce or on sandwich bread.


Add a Comment

Rate this recipe: