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Blueberry Chicken Salad

Yield: Serves 6

Ingredients

1/2 cup thinly vertically sliced red onion

1/3 cup diced celery

1/4 cup torn fresh basil

12 ounces shredded skinless, boneless rotisserie chicken (about 3 cups)

1/2 teaspoon kosher salt, divided

1/2 cup plain 2% reduced-fat Greek yogurt

2 1/2 tablespoons fresh lemon juice, divided

1 tablespoon honey

2 cups fresh blueberries

1 (5-ounce) package baby arugula

2 teaspoons extra-virgin olive oil

1/4 teaspoon freshly ground black pepper

Preparation

Combine first 4 ingredients in a medium bowl; sprinkle with 1/4 teaspoon salt.

Combine yogurt, 1 tablespoon lemon juice, and honey in a small bowl, stirring with a whisk.

Add yogurt mixture to chicken mixture; toss to coat.

Gently stir in blueberries.

Place arugula, remaining 1 1/2 tablespoons lemon juice, olive oil, remaining 1/4 teaspoon salt, and pepper in a bowl; toss to coat.

Divide arugula mixture evenly among 6 plates; top each serving with about 3/4 cup chicken mixture.

Nutritional Information

Calories 188; Fat 8.5g; Sat fat 2.1g; Mono fat 3.9g; Poly fat 1.3g; Protein 16g; Carbohydrate 13g; Fiber 2g; Cholesterol 75mg; Iron 1mg; Sodium 369mg; Calcium 69mg