Save I threw this salad together on a gray January afternoon when I needed something bright on the table. The blueberries were leftover from a weekend pancake experiment, and I had goat cheese sitting in the fridge begging to be used. What started as a clean-out-the-kitchen lunch turned into something I now crave every winter. The sweetness of the berries against the tang of the cheese felt like a small rebellion against the cold.
I made this for my sister when she stopped by unannounced, still in her work clothes and visibly tired. She sat at the counter while I plated it, and I watched her face change with the first bite. She said it tasted like care, which made me laugh, but I understood. Sometimes a good salad is just the right gesture.
Ingredients
- Boneless, skinless chicken breasts: I learned to let them rest after cooking or they turn dry and chewy, patience pays off here.
- Olive oil: Use it twice, once for the chicken and again in the dressing, so buy something you actually enjoy tasting.
- Mixed greens: A blend with arugula gives you that peppery bite that balances the sweet elements beautifully.
- Fresh blueberries: Winter blueberries can be tart, but that sharpness works perfectly with the honey and glaze.
- Red onion: Slice it thin as paper or it dominates every forkful, I learned that the hard way.
- Walnuts: Toast them lightly if you have an extra minute, the flavor deepens into something almost buttery.
- Goat cheese: Crumble it with your fingers, not a knife, it stays fluffier and melts just slightly on warm chicken.
- Balsamic vinegar and honey: This duo creates a dressing that clings to greens instead of pooling at the bottom of the bowl.
- Dijon mustard: Just a teaspoon emulsifies everything and adds a quiet sharpness you will miss if you skip it.
- Balsamic glaze: The sticky, syrupy drizzle at the end is not optional, it ties every flavor together like a bow.
Instructions
- Sear the Chicken:
- Heat your pan until a drop of water sizzles, then lay the seasoned chicken down gently. Let it sear undisturbed for six to seven minutes before flipping, resisting the urge to poke at it.
- Rest and Slice:
- Move the cooked chicken to a cutting board and leave it alone for five minutes while you prep the salad. Slicing too soon lets all the juices run out, leaving you with sad, dry meat.
- Whisk the Dressing:
- Combine olive oil, vinegar, honey, mustard, salt, and pepper in a small bowl, whisking fast until it looks creamy and unified. Taste it on a leaf of greens to check the balance.
- Build the Salad:
- Pile greens on a platter or divide them among plates, then scatter blueberries, onion slivers, walnuts, and goat cheese across the top. Lay the sliced chicken over everything like the final brushstroke.
- Dress and Glaze:
- Drizzle the whisked dressing over the salad, then finish with balsamic glaze in quick back and forth motions. Serve it immediately while the chicken is still faintly warm.
Save My neighbor brought me a jar of homemade balsamic glaze after I served her this salad at a weekend lunch. She said she wanted to put it on everything now, and I felt oddly proud. Food has a way of starting little traditions between people.
Choosing Your Greens
I like a mix with some bite, so I always include arugula or baby kale. Spinach alone tastes too mild next to the goat cheese, and iceberg has no place here. If you can find frisee or radicchio, toss in a handful for texture and a slightly bitter edge that makes the blueberries pop even more.
Making It Your Own
Swap walnuts for pecans if that is what you have, or try candied nuts if you are feeling indulgent. I have also used leftover rotisserie chicken when I did not feel like cooking, and it worked beautifully. A handful of fresh mint or basil torn over the top adds an unexpected brightness that surprises everyone.
Storing and Serving
This salad does not hold well once dressed, so only make what you will eat that day. If you have leftovers, store the components separately in the fridge and assemble fresh servings as needed. The dressing keeps for up to three days in a jar, just shake it hard before using.
- Bring the chicken to room temperature before slicing if it has been chilled, it tastes better that way.
- Add the goat cheese last so it does not get lost under other ingredients.
- Use a wide, shallow bowl for serving so every element is visible and easy to grab with your fork.
Save This salad taught me that winter does not have to mean heavy, beige food. Sometimes all you need is something colorful, quick, and generous with flavor to remind yourself that cooking can still feel light and easy.
Recipe Q&A
- → How should the chicken be cooked?
Grill or sear the chicken breasts over medium-high heat for 6–7 minutes per side until cooked through, then let rest before slicing.
- → Can I substitute walnuts with other nuts?
Yes, pecans are a great alternative to walnuts for similar texture and flavor in the salad.
- → What greens work best for the base?
A mix of arugula, spinach, and baby kale creates a fresh and flavorful foundation for the salad.
- → How is the dressing prepared?
Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make a tangy and balanced dressing.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or a light Pinot Noir complements the salad’s flavors beautifully.