There are times when I’m looking for something extra light to eat, but I still want to feel like I’m eating. Snacks are great, but I’m talking about a light, but filling meal, not a snack. Something that won’t weigh me down, but can be bulked up for the times when I’m needing a bit more. This blueberry chicken salad with herb pesto has checked all the ultra-light meal quality boxes for me. It’s herb-y, light, and makes me happy.
What You’ll Need For the Salad:
- Red butter lettuce, or favorite mixed greens
- Good balsamic vinegar (I use a fruit infused from Baker and Olive)
- Salt and pepper to taste
- Grilled chicken, chopped
- Cherry tomatoes, halved
- Blueberries
- Green onions, chopped
- Feta cheese (I used a dairy-free)
- Toasted almonds, chopped
- Dairy-free herb pesto (recipe below)
- Fresh basil
Ingredients for the Dairy-free Herb Pesto:
- Cilantro
- Parsley
- Fresh basil
- Dairy-free plain yogurt*
- White balsamic vinegar**
- Toasted almonds
- Fresh garlic, or frozen cubes
- Pinch of red pepper flakes
- Pinch of kosher salt and pepper
How to Make a Blueberry Chicken Salad with Herb Pesto Dressing:
I always start by making my dressing for the blueberry chicken salad. To make the herb pesto dressing, add your cilantro, parsley, fresh basil, dairy-free plain yogurt, white balsamic vinegar, toasted almonds, fresh garlic, red pepper flakes, salt, and pepper to a small blender or mini food processor. Make sure you blend until everything is pretty smooth. The nuts will leave your herb pesto dressing a little chunky– that’s good! Blend until it’s your preferred consistency. I like the pesto a little chunky, but I know not everyone does.
Now it’s time to start making our macro-friendly blueberry chicken salad. Add your salad greens to a large bowl and then toss with vinegar and a pinch of salt and pepper. I like using red butter lettuce as my salad base, but you can totally use your favorite mixed greens too.
Top your dressed salad greens with chopped grilled chicken, cherry tomatoes, blueberries, green onions, feta, and toasted almonds. I have a bunch of grilled chicken recipes on the blog. The hardest part will be choosing which one to make for topping the salad. Finish off your blueberry chicken salad with a drizzle of herb pesto and some fresh basil. Toss everything together and enjoy!
Is Blueberry Chicken Salad Gluten-Free or Dairy-Free?
Everything in this blueberry chicken salad is gluten-free. Yay! And when I made it originally, I used my favorite dairy-free items as well…dairy-free feta and dairy-free plain yogurt. What is nice with this macro-balanced salad is that you can easily swap in your favorite ingredients whether you are needing dairy free or not.
Serving Suggestions:
This salad is perfect when you want something extra light, but meal-quality rather than snack-quality! If you want to bulk it up a bit, EASY! Enjoy more chicken for added protein, or toss in your favorite grain for some carbs. I LOVE some brown rice or farro tossed in. Or of course, enjoy it with a nice hunk of crusty bread, or some salted and pan-heated pita bread.
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Similar Recipes:
Summer Salad with Arugula, Basil, Pasta, and Crispy Chicken
Quick and Easy Crispy Chicken Cobb Salad
Blueberry Chicken Salad with Herb Pesto
This light & filling blueberry chicken salad with herb pesto is the perfect meal. It’s yummy and filling… I just can’t get enough! If you liked this recipe and are looking for other macro-balanced meal ideas, check out my cookbooks. They are full of recipes that make healthy food delicious! AND easy to make. I also share a ton on Instagram and TikTok so make sure you are hanging out with me over there too!
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Blueberry Chicken Salad with Herb Pesto
Ingredients
For the Salad (serves 1)
- 1-2 cups Red butter lettuce, or favorite mixed greens (100- 150 g)
- 1/2-1 Tbsp Good balsamic vinegar (15 g, I use a fruit infused from Baker and Olive)
- Salt and pepper to taste
- 1/2 cup Grilled chicken, chopped (100 g)
- 1/4 cup Cherry tomatoes, halved (30 g)
- 1/4 cup Blueberries (30 g)
- 2 Tbsp Green onions, chopped (10 g)
- 2 tsp Feta cheese (I used a dairy-free) (10 g)
- 2 tsp Toasted almonds, chopped (7 g)
- 2 Tbsp Dairy-free herb pesto (30 g) recipe below
- Fresh basil
Dairy-free Herb Pesto (serves 12)
- 1 cup Cilantro (40 g)
- 1 cup Parsley (30 g)
- 1-2 cups Fresh basil (30 g)
- 2/3 cup Dairy-free plain yogurt* (150 g)
- 6 Tbsp White balsamic vinegar** (90 g)
- 1/2 cup Toasted almonds (60 g)
- 3 cloves Fresh garlic, or frozen cubes
- Pinch of red pepper flakes
- Pinch of Kosher salt and pepper
Instructions
- Make your dressing by adding all ingredients to a small blender or food processor and blend until pretty smooth. The nuts will leave it a little chunky– that’s good! But blend until it’s your preferred consistency.
- Add salad greens to a large bowl and toss with vinegar and a pinch of salt and pepper. Top with chopped grilled chicken, cherry tomatoes, blueberries, green onions, feta, and toasted almonds.
- Finish with a drizzle of herb pesto and some fresh basil. Toss and enjoy!
Notes
Nutrition
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
Is there a good substitute for the almonds in the pesto? We have a but allergy in our family.
Can you do seeds? Pepitas would work!