Description
A refreshing and nutritious Chicken Blueberry Feta Salad featuring grilled chicken breasts, fresh blueberries, tangy feta cheese, and a homemade balsamic vinaigrette. Perfect for a light lunch or dinner, this salad balances savory, sweet, and tart flavors with crunchy fresh veggies and dried cranberries.
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 red onion
- 1 cup chopped cucumber
Vinaigrette
- 6 tbsp olive oil
- 1/4 cup balsamic vinegar
- 1/2 clove garlic, minced
- 1 tbsp honey
- 1/4 tsp salt
- 1/8 tsp pepper
Seasoning for Chicken
- Salt and pepper to taste
Instructions
- Make the Vinaigrette: In a bowl, whisk together 6 tablespoons olive oil, 1/4 cup balsamic vinegar, 1/2 clove minced garlic, 1 tablespoon honey, 1/4 teaspoon salt, and 1/8 teaspoon pepper until well combined. Set aside to let the flavors meld.
- Grill the Chicken: Season the chicken breasts evenly with salt and pepper. Preheat the grill to high heat. Grill the chicken breasts for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove from the grill and let the chicken rest for a few minutes before slicing it thinly.
- Assemble the Salad: In a large bowl, combine 4 cups of spring mix greens, 1 1/4 cups fresh blueberries, 1/2 cup crumbled feta cheese, 1/2 cup dried cranberries, 1/2 cup chopped red onion, and 1 cup chopped cucumber. Add the sliced grilled chicken on top.
- Toss and Serve: Drizzle the prepared vinaigrette over the salad ingredients. Gently toss everything together to evenly coat the salad with the dressing. Serve immediately to enjoy the fresh flavors at their best.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F to ensure safety.
- Allowing the chicken to rest after grilling helps retain its juices and tenderness.
- You can substitute spring mix with baby spinach or arugula if preferred.
- For a vegetarian version, omit the chicken and add chickpeas or grilled tofu instead.
- Store leftover vinaigrette separately in the fridge for up to a week.
