KCEN Fitness Expert Susan Cornette shares another delicious and healthy recipe for Move It Monday.

Blueberry Chicken Salad with Rosemary

Prep Time: 10 minutes Cook Time: 15 minutes


2 boneless skinless breasts cooked, cooled and cubed (about 2 cups)

1/2 cup fresh blueberries

1/4 cup diced celery

1/4 cup diced red onion

3 tbsp. chopped walnuts

1 tbsp. fresh rosemary leaves, chopped

1/4 tsp. sea salt

1/8 tsp. black pepper

1/4 cup Chosen Foods avocado oil mayo


Place a medium skillet with lid over medium-high heat. Lay chicken breasts in pan and add 1/2 cup water. When water starts to boil, reduce to low, cover and simmer for 12-15 minutes or until chicken in cooked.

Remove chicken to a plate to cool before dicing. (Note: The salad is best when the chicken has been refrigerated before adding the other ingredients. You can also use leftover roasted chicken or rotisserie chicken and decrease the amount of salt in the recipe to taste.)

Combine cooked chicken and remaining ingredients in a bowl. Add mayo and gently stir to combine.

Serve with butter lettuce wraps, over a bed of mixed greens with cucumber slices or your favorite crackers.