This Friday marks the official start of Spring. And while we still may be in a bit of transition from winter to spring (my NC friends know what I’m talking about – 50 degrees one day, 80 the next) I am completely ready to transition my meals from winter to spring. Bring on the light dinners and fresh produce from the garden (or farmers market).
Creamy Blueberry Chicken Salad is as delicious as it sounds. Shredded rotisserie chicken (one of my favorite ingredients during the week) is tossed with crispy celery and crunchy red onion before being coated in a creamy dressing involved absolutely no mayo. The dressing is a dreamy combination of Greek yogurt, lemon juice and a little bit of honey – a little tangy and a little sweet.
The finishing touch is the addition of basil which adds fresh, herbaceous notes to this Southern picnic staple and the blueberries – the true star of the salad – bursting with sweetness and color.
The chicken salad is served on a bed of spinach that is tossed with a little bit of olive oil and fresh cracked pepper.
Light and bright and totally Spring-y.