Blueberry Goat Cheese Chicken Salad (Printable)

Winter salad with juicy blueberries, tender chicken, creamy goat cheese, walnuts, and tangy balsamic glaze.

# What You'll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Salad Base

05 - 6 cups mixed greens (arugula, spinach, baby kale)
06 - 1 cup fresh blueberries
07 - 1/2 small red onion, thinly sliced
08 - 1/2 cup walnuts, roughly chopped
09 - 4 ounces goat cheese, crumbled

→ Dressing & Glaze

10 - 1/4 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

# How-To Steps:

01 - Preheat grill pan or skillet over medium-high heat. Brush chicken breasts with olive oil and season evenly with salt and pepper.
02 - Grill or sear chicken for 6 to 7 minutes per side until fully cooked. Remove from heat and allow to rest for 5 minutes before slicing thinly.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper until emulsified.
04 - Arrange mixed greens on a large serving platter or individual plates. Top with blueberries, red onion slices, walnuts, crumbled goat cheese, and sliced chicken.
05 - Drizzle prepared dressing evenly over salad and finish with a generous drizzle of balsamic glaze.
06 - Serve immediately to retain freshness and texture.

# Expert Tips:

01 -
  • It feels fancy but comes together faster than ordering takeout.
  • The balsamic glaze adds a glossy finish that makes even a Tuesday feel special.
  • You get protein, crunch, creaminess, and sweetness all in one bowl.
02 -
  • Do not skip resting the chicken, five minutes of waiting prevents fifteen minutes of regret.
  • Slice the red onion as thin as you possibly can or it will overpower the delicate blueberries and cheese.
  • Dress the salad right before serving, never in advance, or the greens turn soggy and sad.
03 -
  • Warm the balsamic glaze slightly before drizzling, it flows more beautifully and soaks into the greens just enough.
  • If your blueberries taste too tart, toss them with a pinch of sugar five minutes before adding them to the salad.
  • Double the dressing recipe and keep extra in the fridge, it works on roasted vegetables and grain bowls too.
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