Honey-Pecan Blueberry Chicken Salad Recipe
Blueberries: 50 Tried & True Recipes is a cookbook by Julia Rutland, featuring recipes to please any fruit lover. Abundant and delicious, blueberries are as beneficial as they are juicy. This summer, try Julia’s refreshing Honey-Pecan Blueberry Chicken Salad recipe.
This recipe makes good use of leftover rotisserie chicken. You probably don’t have 4 full cups of leftover chicken—so divide ingredients in half and use what you have. While you can use frozen and thawed blueberries, I prefer dried or fresh because they won’t water out and dilute the flavor (or turn the mixture a strange purple-gray color). For a tangy twist, substitute Greek yogurt for mayonnaise and sour cream.
(Makes 6 cups)
4 cups chopped or shredded cooked chicken
4 small celery stalks, chopped
1 cup dried or fresh blueberries
1⁄2 cup chopped pecans or slivered almonds, toasted
1⁄4 cup chopped red onion
2⁄3 cup mayonnaise
1⁄4 cup sour cream
2 tablespoons honey
1⁄2 teaspoon salt
1⁄2 teaspoon coarsely ground black pepper
Combine chicken, celery, blueberries, nuts, and onion in a large bowl. Stir together mayonnaise, sour cream, honey, salt, and pepper in a small bowl. Stir mayonnaise mixture into chicken mixture.
About the author: Julia Rutland has enjoyed 20-plus years of experience in the food and publishing industries with specialized skills in project development, feature writing, recipe development, recipe testing, food styling, and television/media demonstration. Before moving to the D.C. area, Julia worked at Coastal Living magazine, Southern Living magazine, and Wimmer Cookbooks. She is the author of The Campfire Foodie Cookbook, coauthor of Discover Dinnertime Cookbook, and a silent contributor for dozens of other books.
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