• Nicole Spear, MS, CNS

Blueberry Chicken Salad

Updated: Sep 25, 2018

Makes 4 servings

  • 3 boneless, skinless chicken breasts

  • 2 teaspoons creole seasoning

  • 2 tablespoons coconut oil

  • 8 cups romaine lettuce, roughly chopped

  • 1 cup fresh berries

  • 1 handful fresh parsley, chopped

  • 1 (15.5 ounce) can full fat coconut milk

  • ¼ cup coconut vinegar or raw apple cider vinegar

  • 1 teaspoon powdered stevia

  • 1 handful fresh cilantro

  • 1 teaspoon dried basil


  1. Heat a large skill on medium heat

  2. Coat chicken breasts in coconut oil and creole

  3. Cook chicken in heated skillet until juices run clear

  4. Arrange lettuce, berries and fresh parsley on plates

  5. Combine remaining ingredients in a blender and mix well

  6. Place chicken on top of salads and pour dressing over all

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