Springtime Chicken Salad

Makes 5–6 servings.

Descriptive sentence: Nothing says “fresh start” like green herbs, crisp veggies, tender chicken and a zesty Dijon dressing. And it works wonders with leftover rotisserie chicken!


  • 1 lb. cooked chicken, roughly chopped (I like to use 1/2 lb white meat and 1/2 lb. dark meat)
  • 2 celery stalks, small dice
  • 1/4 cup sweet onion, small dice
  • 1/2 cup toasted pecans, chopped
  • 1/4 cup roasted bell pepper, chopped
  • 1/8 cup dill, chopped
  • 1/8 cup green onions, thinly sliced
  • 1/2 cup fresh blueberries
  • 1/2 cup light mayo, avocado mayo or olive oil
  • 1/4 cup light or low-fat yogurt
  • 2 tbsp. Dijon mustard
  • 2 tsp. apple cider vinegar
  • salt and pepper to taste


  1. Combine all ingredients in a big bowl.
  2. Chill for 6 hours or overnight to let the flavors get to know each other.
  3. Enjoy on a gluten-free piece of toast or all by itself on top of some crisp romaine lettuce.

Recipe courtesy of Rob Varner of Sheepshead Eats.