Since we picked a ton of blueberries last week (and I know many others with a lot of the delicious berry on hand) I wanted to come up with a savory way to enjoy them. I love to toss blueberries in a salad, particularly when they're paired with crunchy nuts and a little bit of tang.
I adapted this Cooking Light recipe to be dairy-free, using plain coconut milk-based yogurt for the dressing. If you do dairy you could throw a little goat or feta cheese into the equation and I'm sure it would be delicious!
You could also obviously use your own grilled or poached chicken here; since we're traveling quite a bit this week I appreciated the convenience of getting a rotisserie chicken at Whole Foods to help sped up my meal prep.
Creamy Blueberry Chicken Saladadapted from Cooking Light
1/2 cup thinly sliced red onion
1/3 cup diced organic celery
1/4 cup torn fresh basil
3 cups shredded rotisserie chicken
1/2 tsp. salt, divided
1/2 cup plain coconut milk yogurt
juice of 1 lemon, divided
1 tbs. raw honey
2 cups fresh blueberries
2 cups baby arugula
1 tbs. olive oil
black pepper, to taste
Combine onion, celery, basil and chicken in a bowl; season with 1/4 tsp. salt.
Combine yogurt, juice of 1/2 the lemon and honey in a small bowl and stir with a whisk. Add this yogurt mixture to the chicken mixture and toss to coat. Gently fold in blueberries.
Place arugula in a salad bowl and dress with remaining lemon juice, olive oil, salt and some pepper. Toss to coat the greens. To serve top arugula with chicken mixture.