Description
A fresh and vibrant Chicken Blueberry Feta Salad loaded with juicy blueberries, tender grilled chicken, crunchy walnuts, sweet dried cranberries, and creamy feta, all tossed in a homemade honey balsamic vinaigrette. Perfect for a quick weeknight dinner, healthy lunch, or summer gathering.
Ingredients
Scale
- 6 tablespoons olive oil
- ¼ cup balsamic vinegar
- ½ clove garlic, minced
- 1 tablespoon honey
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 4 cups spring mix greens (about 5 oz )
- ½ cup dried cranberries
- 1 to 1¼ cups fresh blueberries
- ½ cup chopped red onion
- 1 cup chopped cucumber
- ¾ cup crumbled feta cheese
Instructions
- Make the dressing: In a small bowl or mason jar, whisk together olive oil, balsamic vinegar, garlic, honey, salt, and pepper until well combined. Set aside.
- Cook the chicken: Season chicken breasts with salt and pepper on both sides. Grill over medium-high heat for 6–8 minutes per side, or until the internal temperature reaches 165°F.
- Rest and slice: Remove chicken from heat and let rest for 5 minutes. Slice into strips or bite-sized pieces.
- Assemble the salad: In a large bowl, add spring mix greens. Top with dried cranberries, blueberries, red onion, cucumber, and feta cheese.
- Finish and serve: Add sliced chicken on top. Drizzle with balsamic vinaigrette and toss gently to combine. Serve immediately.
Notes
You can substitute grilled rotisserie chicken for a quicker option.
Add toasted walnuts or pecans for extra crunch.
Store dressing separately if meal prepping to prevent soggy greens.
Goat cheese can replace feta for a creamier texture.
- Prep Time: 15 mins
- Cook Time: 15 mins
Nutrition
- Calories: 420 kcal
- Sugar: 16 g
- Protein: 34 g