Skip to main content

Creamy Maple Chicken and Blueberry Salad


PREP TIME: 10min COOK TIME: 10min
Serves 4

PREP TIME: 10min COOK TIME: 10min
Serves 4

  • 440
  • 33g
  • 410mg
  • 3g
    Sat. Fat
  • 16g


2 tbsp. olive oil, divided

3/4 tsp. celery salt, divided

1/4 tsp. black pepper

1/2 cup mayonnaise

2 tbsp. apple cider vinegar

2 tbsp. maple syrup

1 (8 oz.) package blueberries

1 cup celery, sliced (about 2 stalks)

1/4 cup toasted walnuts

1 head Boston Bibb lettuce

Step 1


In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken breasts with 1/2 teaspoon celery salt and 1/4 teaspoon black pepper. Sauté the chicken for 4 to 5 minutes on each side until done. Chicken is done when a meat thermometer inserted in the center reaches 170°F Transfer chicken to a cutting board to let rest. When chicken is cool enough to handle, chop into bite-sized pieces.

Step 2


In a large bowl, whisk together the mayonnaise, cider vinegar, maple syrup, and remaining 1/4 teaspoon celery salt until well combined.

Step 3


Mix the blueberries, celery, walnuts and chopped chicken into the creamy maple dressing and coat well. Chill until ready to serve.

Step 4


Divide the lettuce between 4 plates. Mound with chicken salad and serve.

Creamy Maple Chicken and Blueberry Salad

Rated 5/5 based on 1 customer reviews
This refreshing summer chicken salad blends New England flavors of blueberries and maple syrup. Crunchy celery and walnuts complement a creamy dressing. Serves 4