Blueberry Goat Cheese Chicken Salad (Printable)

A colorful winter salad with blueberries, chicken, creamy goat cheese, walnuts, and a balsamic drizzle.

# What You’ll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Salad Base

05 - 6 cups mixed greens (arugula, spinach, baby kale)
06 - 1 cup fresh blueberries
07 - ½ small red onion, thinly sliced
08 - ½ cup walnuts, roughly chopped
09 - 4 ounces goat cheese, crumbled

→ Dressing & Glaze

10 - ¼ cup extra-virgin olive oil
11 - 2 tablespoons balsamic vinegar
12 - 1 tablespoon honey
13 - 1 teaspoon Dijon mustard
14 - Pinch of salt and black pepper
15 - 2 tablespoons balsamic glaze

# Directions:

01 - Heat 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 on each side until fully cooked. Allow to rest for 5 minutes, then slice thinly.
03 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper in a small bowl.
04 - Place mixed greens on a large serving platter or individual plates. Top with blueberries, red onion slices, walnuts, goat cheese, and sliced chicken.
05 - Drizzle the salad with dressing and finish with a generous drizzle of balsamic glaze.
06 - Serve immediately for optimal freshness and flavor.

# Expert Tips:

01 -
  • The blueberries burst with sweetness that plays perfectly against the salty, creamy goat cheese.
  • It comes together in 35 minutes total, making it ideal for weeknight dinners when you want something that feels special.
  • One salad is genuinely filling enough to be your whole meal, not just a side dish.
02 -
  • Don't dress the salad more than five minutes before eating, or the greens will start to wilt and weep water into the plate.
  • If you slice the chicken while it's still hot, it shreds and falls apart—waiting those five minutes makes all the difference in presentation.
03 -
  • Room-temperature or slightly warm chicken tastes better than cold chicken—it has more flavor and a better texture, so don't chill the cooked chicken before slicing.
  • If you're cooking for a crowd, you can assemble everything ahead and dress individual servings right before people eat rather than dressing the whole platter.
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