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Fresh Grilled Chicken Salad with Easy Blueberry Vinaigrette

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A quick and easy summer salad featuring smoky grilled chicken, fresh blueberries, creamy goat cheese, and toasted pecans, all tossed with a homemade sweet-tart blueberry vinaigrette. Ready in under 30 minutes, it’s perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 1 cup fresh or frozen blueberries (thawed and drained if frozen)
  • 1/4 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons honey or maple syrup
  • 1 small clove garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • A tiny pinch of cinnamon
  • 2 large boneless, skinless chicken breasts (about 1 pound total)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 6 cups mixed salad greens (romaine, arugula, and spinach)
  • 1/2 cup fresh blueberries (for topping)
  • 1/4 cup crumbled goat cheese or feta
  • 1/4 cup toasted pecans or walnuts
  • 1/4 cup thinly sliced red onion
  • Optional: 1/2 avocado, sliced

Instructions

  1. Make the blueberry vinaigrette: Add blueberries, balsamic vinegar, olive oil, honey (or maple syrup), minced garlic, Dijon mustard, salt, pepper, and cinnamon to a blender. Blend on high for about 30 seconds until smooth. Taste and adjust sweetness or thickness as needed. Set aside.
  2. Prep and season the chicken: Place chicken breasts on a cutting board. If thick, pound to even thickness. Pat dry with paper towels. Drizzle with olive oil and season both sides with salt, pepper, and garlic powder. Rub to coat evenly.
  3. Grill the chicken: Preheat grill or grill pan to medium-high heat (about 400°F). Cook chicken for 5-7 minutes per side, until internal temperature reaches 165°F or juices run clear. Let rest on a cutting board for at least 5 minutes before slicing.
  4. Toast the nuts: While chicken rests, place pecans or walnuts in a dry small skillet over medium heat. Shake frequently and toast for 3-4 minutes until fragrant and slightly darkened. Remove from pan immediately.
  5. Assemble the salad: In a large mixing bowl, add mixed greens. Drizzle with about 3-4 tablespoons of the vinaigrette. Toss gently until every leaf is lightly coated.
  6. Slice the chicken and top everything: Slice rested chicken against the grain into thin strips. Arrange dressed greens on a platter or divide among plates. Top with sliced chicken, fresh blueberries, crumbled goat cheese, toasted nuts, and red onion. Add avocado if using. Drizzle with extra vinaigrette if desired. Serve immediately.

Notes

For best results, use fresh blueberries when in season. If using frozen, thaw and drain well. The dressing can be made up to a week ahead and stored in the fridge. To make dairy-free, omit the cheese or use a dairy-free alternative. For vegetarian version, replace chicken with grilled halloumi or crispy chickpeas. Store components separately for meal prep; dressed greens keep for about a day.

Nutrition

Keywords: grilled chicken salad, blueberry vinaigrette, summer salad, healthy salad, quick dinner, meal prep salad, gluten-free, low-carb

Find it online: https://chloeplate.com/fresh-grilled-chicken-salad-with-easy-blueberry-vinaigrette/