Blueberry Goat Cheese Chicken Salad (Printable)

A fresh mix of blueberries, chicken, goat cheese, walnuts, and greens, finished 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:

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

# Expert Advice:

01 -
  • It feels elegant enough for guests but quick enough for a regular Tuesday lunch.
  • The warm chicken against cool greens and creamy cheese creates this satisfying contrast that doesn't leave you hungry two hours later.
  • Fresh blueberries in a savory context is the kind of flavor surprise that makes you feel a little bit clever in the kitchen.
02 -
  • Never skip resting the chicken; I learned this the hard way by watching all those precious juices run out onto the plate instead of staying inside where they belong.
  • The blueberries will soften and stain everything slightly purple, which is beautiful and intentional, not a cooking mistake.
03 -
  • If you have time, marinate the chicken in olive oil, fresh lemon juice, and whatever herbs you have around for thirty minutes before cooking—it costs nothing in actual effort and everything tastes better.
  • A store-bought balsamic glaze saves time, but if you want to make your own, just simmer regular balsamic vinegar down until it coats the back of a spoon like thin honey.
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