Blueberry Goat Cheese Chicken Salad (Printable Version)

A fresh mix of blueberries, chicken, goat cheese, walnuts, and greens with a balsamic glaze.

# What You Need:

→ Protein

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Salad Base

05 - 6 cups mixed greens (arugula, spinach, baby kale)
06 - 1 cup fresh blueberries
07 - 1/2 small red onion, thinly sliced
08 - 1/2 cup walnuts, roughly chopped
09 - 4 oz goat cheese, crumbled

→ Dressing & Glaze

10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons balsamic vinegar
12 - 1 tablespoon honey
13 - 1 teaspoon Dijon mustard
14 - Pinch of salt and pepper
15 - 2 tablespoons balsamic glaze

# How To Make:

01 - Preheat a grill pan or skillet over medium-high heat. Brush chicken breasts with olive oil and season evenly with salt and pepper.
02 - Grill or sear chicken breasts for 6 to 7 minutes on each side until fully cooked. Allow to rest for 5 minutes, then slice thinly.
03 - Whisk together extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
04 - Arrange mixed greens on a large platter or individual plates. Top evenly with blueberries, sliced red onion, walnuts, crumbled goat cheese, and sliced chicken.
05 - Drizzle the salad with prepared dressing, then finish with a generous drizzle of balsamic glaze.
06 - Serve immediately to preserve freshness and texture.

# Expert Tips:

01 -
  • It comes together in 35 minutes but tastes like you spent hours planning it.
  • The tartness of goat cheese against sweet blueberries creates this perfect tension that keeps you reaching for another bite.
  • It's hearty enough to be a complete meal yet light enough that you won't feel weighed down afterward.
02 -
  • Don't skip the resting step—I learned this by watching chicken breast after chicken breast turn into dry disappointment, and it's the difference between fine and actually delicious.
  • Fresh blueberries matter more than you think; frozen ones weep and turn the salad into a purple mess, so save those for baking.
  • Taste your dressing before it hits the salad—this is your chance to adjust the balance, and no two batches of vinegar are exactly the same.
03 -
  • Make the dressing in advance and keep it separate from the greens; this prevents sogginess and gives you flexibility if someone wants their salad on the side.
  • If you're serving this to guests, do everything except the final dressing and glaze drizzle, then finish at the table for maximum impact.
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