Lily Eats and Tells Blueberry Chicken Salad with Herb Pesto



For the Salad (serves 1)

  • 1-2 cups Red butter lettuce, or favorite mixed greens (100- 150 g)
  • 1/2-1 Tbsp Good balsamic vinegar (15 g, I use a fruit infused from Baker and Olive)
  • Salt and pepper to taste
  • 1/2 cup Grilled chicken, chopped (100 g)
  • 1/4 cup Cherry tomatoes, halved (30 g)
  • 1/4 cup Blueberries (30 g)
  • 2 Tbsp Green onions, chopped (10 g)
  • 2 tsp Feta cheese (I used a dairy-free) (10 g)
  • 2 tsp Toasted almonds, chopped (7 g)
  • 2 Tbsp Dairy-free herb pesto (30 g) recipe below
  • Fresh basil

Dairy-free Herb Pesto (serves 12)

  • 1 cup Cilantro (40 g)
  • 1 cup Parsley (30 g)
  • 1-2 cups Fresh basil (30 g)
  • 2/3 cup Dairy-free plain yogurt* (150 g)
  • 6 Tbsp White balsamic vinegar** (90 g)
  • 1/2 cup Toasted almonds (60 g)
  • 3 cloves Fresh garlic, or frozen cubes
  • Pinch of red pepper flakes
  • Pinch of Kosher salt and pepper



  • Make your dressing by adding all ingredients to a small blender or food processor and blend until pretty smooth. The nuts will leave it a little chunky– that’s good! But blend until it’s your preferred consistency.
  • Add salad greens to a large bowl and toss with vinegar and a pinch of salt and pepper. Top with chopped grilled chicken, cherry tomatoes, blueberries, green onions, feta, and toasted almonds.
  • Finish with a drizzle of herb pesto and some fresh basil. Toss and enjoy!


This salad is perfect when you want something extra light, but meal-quality rather than snack-quality! If you want to bulk it up a bit, EASY! Enjoy more chicken for added protein, or toss in your favorite grain for some carbs. I LOVE some brown rice or farro tossed in. Or of course, enjoy it with a nice hunk of crusty bread, or some salted and pan-heated pita bread.

MFP: Lillie Eats and Tells Blueberry Chicken Salad with Herb Pesto


Serving: 1salad
Fiber: 2.8g
Calories: 297kcal
Fat: 10g
Protein: 31g
Carbohydrates: 15g

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