Blueberry-Pecan Chicken Salad

Here in west Michigan we love our blueberries. I love chicken salad in all forms, but this particular recipe has quickly become one of my favorites. The blueberries add beautiful color to this salad and I love all the different textures. Serve this on a bed of greens, on a croissant or with a side of buttery crackers. This will definitely be a boat snack this summer!

1. In a large bowl, combine chicken, celery, blueberries, onion and pecans.

2. In a separate bowl, combine mayo, sour cream, honey, salt and pepper.

3. Add mayo mixture to the chicken mixture and stir gently until well combined. Keep cold until ready to serve. Will keep in an airtight container in the fridge for up to 3 days.

Blueberry-Pecan Chicken Salad

Serves 4-6

All you need:

4 cups diced cooked chicken breast

3 celery stalks, diced

1 cup fresh blueberries

1/4 cup finely diced white onion

1/2 cup toasted chopped pecans

1/2 cup mayo

1/4 cup sour cream

2 tablespoons honey

1 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

All you do:

1. In a large bowl, combine chicken, celery, blueberries, onion and pecans.
2. In a separate bowl, combine mayo, sour cream, honey, salt and pepper.
3. Add mayo mixture to the chicken mixture and stir gently until well combined. Keep cold until ready to serve. Will keep in an airtight container in the fridge for up to 3 days.