Blueberry Pistachio Chicken Salad

This recipe for Blueberry Pistachio Chicken Salad isn’t really a recipe. I mean, it doesn’t have the finesse and hoity-toityesse of most recipes out there. It’s simple, healthy and really darn easy.

I guess those are my requirements when it comes to what I’ll eat. Not only because I’m now a busy, overwhelmed, tired, sleep-deprived mom also juggling a one-woman business, but because I’m really no good at recipes anyway.

Well, I’m great at eating them, but creating them? Not so much.

I’ve been doing a ton of salads recently – the protein-dominated kind, usually (because lettuce-dominated salads are about as filling as a shot of water). I’ll usually use fish – Vital Choice sardines or wild-caught tuna are my top choices – or chicken. Here, I used chicken.

Even though this couldn’t be more simple, I went ahead and made you a recipe post anyway. In case you’re just really excited about a step-by-step.

The short version: combine a few things, dump (that’s an official recipe blog term) some clean mayo in, mix, and you’re good for the week. My favorite option for “cleaner” mayo is Tessemae’s!

Blueberry Pistachio Chicken Salad
Author: Liz
Prep time:
Cook time:
Total time:
Serves: 6 servings
This blueberry pistachio chicken salad is easy, healthy and simple! Adjust the ingredients to taste.
  • 1lb. chicken thighs or breasts, boiled 25 minutes and shredded
  • 1 cup fresh blueberries, chopped (or more if you want)
  • 1/2 cup (or more) shelled pistachios (salted or unsalted), roughly chopped
  • 2 granny smith apples, peeled and roughly chopped
  • 1 cup (or to taste) clean mayo
  1. Mush everything together and enjoy.
  2. (No seriously. It’s that easy.)

Thanks for reading, and happy eating!

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