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Pioneer Woman Blueberry Chicken Salad

Pioneer Woman Blueberry Chicken Salad - recipe card
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This vibrant and hearty salad combines juicy blueberries, tender chicken, crisp celery, and crunchy pecans in a creamy yogurt-based dressing. The sweetness of the blueberries and honey is perfectly balanced by the tang of Dijon mustard and lemon juice, creating a refreshing yet satisfying main course that’s perfect for any season.

Ingredients

Scale
  • 3 cups cooked chicken breast, diced (about 1 lb / 454 g, see notes)
  • 1 cup fresh blueberries, rinsed and dried
  • 1/2 cup celery, finely diced (about 2 stalks)
  • 1/2 cup pecans, toasted and roughly chopped
  • 1/2 cup full-fat Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 4 cups mixed greens (optional, for serving)

Instructions

  1. Start by preparing the chicken if not already cooked: if using raw chicken, poach or roast it beforehand. To poach, place chicken breasts in a saucepan, cover with salted water, bring to a gentle simmer, and cook for 15-20 minutes until the internal temperature reaches 165°F / 74°C. Let cool slightly, then dice into 1/2-inch cubes. Alternatively, use a rotisserie chicken for convenience—remove the skin and dice the meat.
  2. Toast the pecans in a dry skillet over medium heat for 3-5 minutes, shaking the pan frequently, until they are fragrant and lightly browned. Immediately transfer to a plate to cool. This step enhances their nutty flavor and adds a delightful crunch to the salad.
  3. In a small bowl, whisk together the Greek yogurt, mayonnaise, honey, Dijon mustard, lemon juice, kosher salt, and black pepper until the dressing is smooth and creamy. Taste and adjust seasonings as desired—add more honey for sweetness, more lemon for tang, or more salt for depth.
  4. In a large mixing bowl, combine the diced chicken, celery, toasted pecans, and fresh blueberries. Gently toss with a spatula to distribute the ingredients evenly, being careful not to crush the blueberries.
  5. Pour the dressing over the chicken mixture. Using a spatula, fold everything together gently until all the ingredients are evenly coated with the dressing. The mixture should be creamy but not overly wet—if it seems too thick, add a tablespoon of yogurt or milk to loosen it.
  6. If using, arrange a bed of mixed greens on a large serving platter or divide among four individual plates. Spoon the chicken salad generously over the greens.
  7. Garnish with extra blueberries and chopped pecans if desired. Serve immediately, or cover and refrigerate for up to 2 hours to allow the flavors to meld. Stir before serving if chilled.
  8. For a different presentation, serve the salad as a sandwich filling between two slices of whole-grain bread or in lettuce cups. It also pairs well with crackers or crostini for an appetizer.

Notes

Storage: Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you plan to store it for more than a day, as the lettuce will wilt if dressed ahead. Freezing is not recommended due to the yogurt and mayonnaise base, which will separate upon thawing. For meal prep, prepare the salad (without the greens) and store in individual containers; add the greens just before serving. Reheat: This salad is best served chilled or at room temperature—do not microwave. If you prefer a warm salad, gently warm the chicken salad in a skillet over low heat for 2-3 minutes, but note that the blueberries may burst and the dressing may thin. To make ahead, cook and dice the chicken up to 2 days in advance and store in the refrigerator.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-blueberry-chicken-salad-recipe/