Blueberry Goat Cheese Chicken Salad (Printable Version)

Vibrant salad with chicken, blueberries, goat cheese, walnuts, and tangy balsamic glaze, perfect for a light meal.

# 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 ounces 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 (store-bought or homemade)

# How-To Steps:

01 - Preheat a grill pan or skillet over medium-high heat. Brush chicken breasts with olive oil and season with salt and black pepper.
02 - Grill or sear chicken breasts for 6 to 7 minutes per side until fully cooked. Rest for 5 minutes before slicing thinly.
03 - Whisk together extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper in a small bowl.
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 salad with prepared dressing and finish with a generous drizzle of balsamic glaze.
06 - Serve immediately to maintain freshness and texture.

# Expert Tips:

01 -
  • It brings bright, fruity flavor to the coldest months when you need it most.
  • The textures play together beautifully: creamy cheese, crunchy nuts, juicy berries, and tender chicken all in one bowl.
  • You can prep the components ahead and toss everything together in minutes when hunger strikes.
  • It looks impressive enough for guests but comes together so easily you'll make it on a random Tuesday.
02 -
  • Don't skip the resting step after cooking the chicken, cutting into it too early turns your cutting board into a juice puddle and the meat dry.
  • If your balsamic glaze is too thick to drizzle, warm it gently for a few seconds and it'll loosen right up.
  • Toss the greens with just a little dressing first, then add the rest at the table so nothing gets soggy.
03 -
  • Marinate the chicken in olive oil, lemon juice, and dried herbs for 30 minutes before cooking and it'll taste like you spent all day on it.
  • Make your own balsamic glaze by simmering balsamic vinegar in a small pan until it's reduced by half and coats the back of a spoon.
  • If you're serving this to guests, plate it on a large wooden board or platter and let everyone help themselves, it looks stunning and feels generous.
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