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overhead view of blueberry chicken chopped salad in white dish
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Blueberry Chicken Chopped Salad with Dried Cranberries

Make Blueberry Chicken Chopped Salad with Dried Cranberries year-round — in the summer to enjoy fresh blueberries, in the winter to celebrate cranberries -- and any time when you're craving a colorful, nutritious meal. Great for lunch or dinner. Paleo, Whole30, Gluten-free, AIP, VAD and more.
Course DInner, lunch, Main Dish, Salad
Cuisine American, French
Keyword aip, blueberry, chicken salad, chopped salad, gluten-free, low vitamin A, paleo, whole30
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Calories 185kcal
Author Megan
Cost $20

Equipment

  • large salad bowl

Ingredients

  • 12 to 15 ounces chicken cooked, any cut, but it's the equivalent of 2 large chicken breasts. See above in the main post for several cooking suggestions if you don't have leftover chicken you're using.
  • 1-1/4 cups blueberries fresh
  • 1/2 cup dried cranberries (<-- like these, without sugar)
  • 1 large head lettuce romaine (with outermost leaves removed), or 2 heads of butter lettuce (fine to use organic iceberg for VAD)
  • 1 cup mung bean sprouts roughly chopped into 3 sections each (omit for AIP)
  • 1 cucumber peeled, sliced and cut into quarters
  • 1 big stalk celery sliced lengthwise, and then chopped
  • 1 white carrot sliced in half lengthwise, and then chopped thinly (or another color if preferred)
  • 1/4 cup fresh mint leaves chopped small, or use small leaves

Instructions

  • Make Easy Vinaigrette. (See Notes section below the main recipe.) Set aside.
  • Reserve 1/2 cup of the fresh blueberries, 1 Tablespoon of the cranberries and half of the fresh mint. You'll use these at the end to garnish the top of the salad.
  • Place all other salad ingredients in large salad bowl. Add vinaigrette. Toss to coat well.
    overhead view of blueberry chicken chopped salad in salad bowl before tossing
  • Serve salads, garnishing each with reserved blueberries, dried cranberries and fresh mint.
    blueberry chicken chopped salad served on white plate

Notes

Easy Vinaigrette

Ingredients

  • 1/2 cup extra virgin olive oil (Use regular olive oil for VAD.)
  • 2 Tablespoons vinegar: Choose from apple cider, rice, Champagne and white balsamic
  • 1 Tablespoon Dijon mustard (omit for AIP)
  • 2 teaspoons pure maple syrup or honey (Omit or replace with 1 softened, minced date for Whole30)
  • 1 teaspoon sea salt

Instructions

  1. Place all ingredients in liquid measuring cup or small bowl. Use a whisk to combine well.
  2. Set aside.

Nutrition

Calories: 185kcal | Carbohydrates: 23g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 53mg | Potassium: 516mg | Fiber: 5g | Sugar: 18g | Vitamin A: 266IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 2mg