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Blueberry Chicken Salad with Rosemary

Blueberry Chicken Salad with Rosemary is easy enough for weekday, lunches yet fancy enough for special occasions. A Whole30-friendly recipe made with Applegate Naturals® Grilled Chicken Breast Strip.

  • Author: The Real Food Dietitians
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4-5 1x
  • Category: Main Dish, Salads


  • 2 packages Applegate Naturals® Grilled Chicken Breast Strips OR make your own (about 3 cups, cubed)
  • 1/2 cup fresh blueberries
  • 1/3 cup diced celery
  • ¼ cup diced red onion
  • 1/4 cup chopped walnuts
  • 1 Tbsp. fresh rosemary leaves, chopped
  • 1/31/2 cup mayonnaise (we recommend Primal Kitchen or Homemade)
  • Sea salt & pepper to taste
  • 2 green onion, ends trimmed and sliced (white part and halfway up green part)
  • Fresh lemon wedges (optional)


  1. Remove chicken from packages. Roughly chop into cubes.
  2. To make salad: Combine cooked chicken and remaining ingredients in a bowl. Add mayo and gently stir to combine. Start with 1/3 cup of mayo and add more to your liking.
  3. Serve tucked into butter lettuce wraps, over a bed of mixed greens, with cucumber slices or your favorite crackers. Garnish with green onions.
  4. Serve with lemon wedges if you wish.


**Store Blueberry Chicken Salad with Rosemary in a glass, airtight container in the fridge for up to 4 days.


  • Serving Size: 1/5 recipe
  • Calories: 264
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 17g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 22g