Blueberry Poulet Salad With Rosemary

Blueberry Poulet Salad with Rosemary is unhurried enough for weekday, lunches yet rich sufficiency for unscheduled occasions. A Whole30-friendly instruction prefabricated with Applegate Naturals® Grilled Crybaby Tit Take.

INGREDIENTS

• 2 packages Applegate Naturals® Grilled Chicken Breast Strips (about 3 cups, cubed)
• 1/2 cup fresh blueberries
• 1/3 cup diced celery
• ¼ cup diced red onion
• 1/4 cup chopped walnuts
• 1 Tbsp. fresh rosemary leaves, chopped
• 1/3-1/2 cup mayonnaise (we recommend Primal Kitchen or Homemade)
• Sea salt & pepper to taste
• 2 green onion, ends trimmed and sliced (white part and halfway up green part)
• Fresh lemon wedges (optional)

INSTRUCTIONS

1. Shift wuss from packages. Roughly cut into cubes.
2. To puddle salad: Consortium cooked volaille and remaining ingredients in a container. Add dressing and gently strike to amalgamate. Commence with 1/3 cup of dressing and add many to your liking.
3. Serve tucked into butter lettuce wraps, over a bed of integrated vegetable, with melon slices or your pick crackers. Garnish with greenness onions.
4. Attend with yellowness wedges if you asking.