Description
This vibrant Chicken Blueberry Feta Salad combines juicy grilled chicken breasts with fresh spring mix greens, sweet blueberries, tangy feta cheese, and a homemade balsamic vinaigrette. Enhanced with dried cranberries, crisp cucumbers, and red onions, this salad strikes a perfect balance of savory, sweet, and tangy flavors, making it an ideal light and nutritious meal for any season.
Ingredients
Scale
Salad
- 1 lb boneless, skinless chicken breasts
- 4 cups spring mix greens
- 1 1/4 cups blueberries
- 1/2 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/2 cup chopped cucumber
- 1/2 cup chopped red onion
Vinaigrette
- 1/4 cup balsamic vinegar
- 6 tbsp olive oil
- 1/2 clove garlic, minced
- 1 tbsp honey
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Make the vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, honey, salt, and pepper until well combined. Set aside to let the flavors meld.
- Grill the chicken: Season the chicken breasts evenly with salt and pepper. Preheat a grill to high heat and cook the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F, indicating the chicken is fully cooked. Remove from the grill and let rest for a few minutes before slicing.
- Assemble the salad: In a large bowl, combine the spring mix greens, fresh blueberries, crumbled feta cheese, dried cranberries, chopped cucumber, and chopped red onion. Add the sliced grilled chicken on top.
- Toss with vinaigrette: Drizzle the prepared vinaigrette over the salad and toss gently to coat all ingredients evenly without crushing the berries or greens.
- Serve immediately: Plate the salad and enjoy fresh for best taste and texture.
Notes
- Allowing the grilled chicken to rest after cooking ensures it remains juicy and tender.
- You can substitute spring mix greens with baby spinach or arugula for different flavor profiles.
- For a low sugar version, reduce or omit the honey in the vinaigrette.
- Make sure to use fresh blueberries or frozen, thawed blueberries for best texture.
- This salad is best served fresh but can be refrigerated separately for up to 1 day.
