Can you put blueberries in chicken salad?

Yes, you absolutely can. Blueberries add sweetness, a juicy texture contrast, and antioxidants. In Blueberry Corn Chicken Salad , fresh blueberries complement savory chicken and crunchy nuts very nicely. If using frozen blueberries, be sure to drain them well; fresh is best for texture.

How do you use up chicken salad?

Chicken salad can be reused in many creative ways: in wraps, sandwiches, on top of greens as a bowl, mixed into pasta or grains, or even as a filling for stuffed vegetables like bell peppers. For Blueberry Corn Chicken Salad , its components like chicken, corn, and nuts can be transformed into a grain bowl or a hearty wrap.

How to make a chicken salad interesting?

To make chicken salad interesting (and especially Blueberry Corn Chicken Salad ), focus on contrast—sweet & savory, crunchy & soft. Use fruits (blueberries), toasted nuts (pecans), caramelized onions, and a flavorful dressing (maple balsamic). Also experiment with herbs or cheese or unusual produce to break monotony.

How should you eat chicken salad?

There’s no one “right” way. You can eat it as a main dish over greens, scoop it into wraps or sandwiches, serve it with crackers, or use as a topping for grains. For this salad, the best way is to delay adding dressing until right before eating so the greens stay crisp, and serve chilled or slightly cool.

Blueberry Corn Chicken Salad – 5 Secrets to a Flavor‑Packed, Balanced Summer Meal

Description

Blueberry Corn Chicken Salad brings juicy blueberries, sweet corn, and savory chicken together—perfect for summer meals & leftovers.

Ingredients

- 5 oz baby greens or spring mix
- 1.5 lbs grilled chicken breast, chopped
- 1 cup corn (fresh, thawed frozen, or grilled)
- 1/2 cup red onion, diced
- 1 teaspoon olive oil or avocado oil
- 1 cup fresh blueberries
- 1/2 cup raw pecans
- 1 tablespoon maple syrup
- 1/2 teaspoon salt

Maple Balsamic Dressing:

- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper

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Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Toss pecans with maple syrup and salt, then spread them on the baking sheet. Bake for 10 minutes, stirring once halfway through. Let cool completely. This step can be prepared a day ahead.
In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing. Set aside.
Heat 1 teaspoon of oil in a medium skillet over medium heat. Add diced onions and cook for 7-8 minutes until translucent and lightly browned. If using raw or thawed corn, add it to the pan with the onions and cook until slightly caramelized. Skip this step if using pre-grilled corn.
Assemble the salad on 3-4 plates or in a large serving bowl: start with a base of greens, then layer on chopped chicken, corn, sautéed onion, fresh blueberries, and maple-roasted pecans.
Drizzle with maple balsamic dressing just before serving, or serve the dressing on the side.