Um… I know I say this a lot, but I really mean it this time, this is an amazing recipe! This Summer Fruit Chicken Salad is very satisfying and the perfect salad to keep in your fridge! I’ve eaten it on top of romaine lettuce, inside a fresh, dense pretzel bun, and of course, by itself. It’s really quite satisfying and just what I need right now — something cold!
Seriously the heat? Can we talk about it for a sec? I want to talk about the weather and it’s not because I don’t have a million things to talk about already. But it hit the 100’s here and that is not working for me. I can do 80’s, and if I HAVE to I can do low 90’s, but once it hits 95? I’m out. Don’t talk to me, don’t breathe on me, just don’t. I am so enjoying Summer, the longer nights, bright blue skies, deep amber sunsets, and picnics. But I need some escape from this heat. It’s just way too much for me to handle.
In comes summer eats… like this Pepper Heirloom Tomato Gazpacho, and an amazing Summer Fruit Chicken Salad. Guys, does it sound weird to put fruit in a chicken salad? Well, once you take a bite of it — it makes sense. It makes total and complete SENSE. Yes, I am one to make everything have a savory/sweet melody. I can’t help it. This is just what I need in my fridge on the regular.
With all the amazing produce around with farmers’ markets overflowing and gardens reaping, I want to put all the fruit into everything. I used blueberries in this salad, but I think any kind of fruit should do the trick. I do think that the blueberries are superior in this salad for many reasons. This includes the fact that any other berry will bleed onto the chicken salad and discolor it. Plus, blueberries have a nice, mild taste that gives an “I’m only here to bring out other flavors,” type of feel.
But my heavens, when I topped this salad with slices of fresh peaches? I had to stop myself from Bruce Bogtrotter-ing the whole bowl in one sitting. Thanks to the abundance of fresh grilled chicken, you get full and FAST.
This is a perfect, middle of the week prep when you’re absolutely out of energy but your work won’t wait for you. Just me? I’ve been crashing hard into the end of our fiscal year, and it seems that I can’t backstroke my way through the rest of the week. That means making a big bowl of this chicken salad and living off of it at my desk. Is it weird that I love doing artsy things like photography and styling, and yet I love my job with numbers and Excel spreadsheets? I’m just going with it.
As far as the ingredients go, this salad is made with half mayo and half Greek yogurt. However, you can choose to go all out on either one! I just have to have mayo in my chicken salad. Sorry not sorry, I love it. Creamy, tart, and flavorful. In an effort to eat a little better, if not healthy, I cut the dressing with some fresh Greek yogurt. Let me know how you like it! I’m thinking this is the salad of Summer 2017 and it has your name written all over it.
Summer Fruit Chicken SaladPrint Recipe
- 4 cups cooked chicken, chopped
- 1 cup fresh blueberries
- 1 cup chopped celery
- 1 cup grape tomatoes, halved
- 1/2 cup corn kernels
- 1/2 cup slivered almonds
- 1/2 cup chopped green onions
- 1/2 cup dried cranberries
- 1/2 cup Greek yogurt
- 1/2 cup mayonaise
- 2 teaspoons honey
- 1 teaspoon salt
- Top with whatever fresh fruit you have and sliced avocado
Place salad ingredients in a large bowl.
Whisk dressing ingredients and pour onto the chicken salad mixture. Toss until ingredients are coated.
Keeps fresh in fridge for 3-4 days.