Lemon Yogurt Blueberry Chicken Salad

Chicken salad does not have to mean a heavy slick of mayonnaise. Here, tangy yogurt takes its place, cutting the richness and letting the other flavors come forward.

The blueberries are the surprise. They burst sweet and juicy against the savory chicken, the kind of sweet-and-savory contrast that keeps you going back for another forkful.

A good squeeze of lemon ties it together, brightening the yogurt and keeping the whole bowl tasting fresh rather than flat.

There is no cooking involved beyond the chicken itself, so leftover or rotisserie meat turns this into a five-minute assembly job.

Give it an hour or two in the fridge if you can spare it. The rest lets the lemon and yogurt soak into the chicken so every bite tastes seasoned through, not just dressed on top.

Chef Tips

• Use cold, fully cooked chicken; rotisserie meat shreds easily and saves time.
• Fold the blueberries in gently at the end so they stay whole instead of staining everything purple.
• Season with salt and pepper after mixing, since yogurt mutes seasoning and needs more than you think.
• Add the dressing in stages so the salad turns out creamy, not soupy.

Variations

• Toss in toasted almonds or walnuts for crunch.
• Add diced celery or red onion for a sharper, savory bite.
• Serve it over greens, stuffed in a croissant, or scooped onto crackers.