CARE Recipe: Blueberry Grape Chicken Salad

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CARE Recipe: Blueberry Grape Chicken Salad

This is another take on the popular CARE Orange and Grape Chicken Salad. With this version, I want to show you how easy it is to create a completely new taste with just a few substitutions. In this case, I change out oranges to take advantage of now in-season blueberries. I also switch to a low-fat mayo allowing me to add extra nutrition and crunch with the addition of walnuts.

  • Total Time: 20 minutes
  • Yield: 2


For Dressing

  • 2 tablespoon reduced fat mayonnaise, (olive or avocado oil-based recommended)
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon poppy seeds
  • pinch salt, (to taste)
  • pinch ground black pepper, (to taste)

For Salad

  • 4 ounces rotisserie chicken breast, diced (leftover grilled chicken can also be used; humane certified recommended)
  • 6 celery stalks, sliced
  • 1 cup seedless red grapes
  • 1 cup fresh blueberries
  • 1/4 cup walnuts, chopped

At the Time of Serving

  • 6 cups leafy greens (3 cups per serving)


  1. Prepare the dressing in a large bowl. Add mayo, vinegar, honey, poppy seeds, salt, and pepper. Whisk.
  2. Add all remaining ingredients except greens.
  3. Gently stir to evenly coat dressing.
  4. Place raw greens in the bottom of two bowls. Top with equally divided amounts of chicken salad and enjoy!


  • Calories: 399
  • Sugar: 31g
  • Sodium: 489mg
  • Fat: 17g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 8g
  • Protein: 21g
  • Cholesterol: 56mg

Keywords: produce-based chicken salad

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