You probably know by now that I am ALL ABOUT a recipe where I just throw things together. For that reason, this one is perfect, especially if you have some leftover chicken to deal with.
Another "as usual" thing... these measurements are approximate and can be adjusted according to your liking. Have fun with it!
4 cups shredded chicken
1 cup diced celery
2 cup fresh blueberries (do NOT use frozen for this!)
1/2 cup diced red onion
3/4 cup pecans (optional)
1/2 cup mayo (can substitute sour cream or Greek yogurt)
Salt/Pepper to taste
1. If you are starting with raw chicken (rather than cooked leftovers), we suggest chicken quarters. Remove any thick pieces of fat/skin, then season with salt, pepper, and garlic. Cook at 425 degrees for 15 minutes, then at 350 degrees for another 20-30 depending on the size of the quarters. Let cool, then pull the meat off the bone and shred/cut into smaller pieces for the chicken salad recipe.
2. Mix all ingredients in a large bowl. Make sure mayo is lightly coating the mixture enough to keep everything somewhat together.
3. Serve on pita, on bread, or just in a bowl! Serve with cold lemonade for the perfect outdoor summer dish!