Description
Chicken Blueberry Feta Salad is a fresh, sweet, and tangy summer salad made with grilled chicken, juicy blueberries, dried cranberries, crisp greens, and crumbled feta, all tossed in a homemade balsamic vinaigrette. Ready in just 30 minutes, it’s perfect for lunch, dinner, or meal prep.
Ingredients
Scale
For the Balsamic Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 1 tablespoon honey
- Salt and pepper, to taste
For the Salad
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 5–6 cups spring mix greens
- 1/3 cup dried cranberries
- 1 cup fresh blueberries
- 1/4 red onion, thinly sliced
- 1 cup cucumber, chopped or sliced
- 1/3 cup crumbled feta cheese
Instructions
- Make the vinaigrette:
In a small bowl or mason jar, whisk together olive oil, balsamic vinegar, minced garlic, honey, salt, and pepper until fully combined. Set aside. - Cook the chicken:
Season chicken breasts with salt and pepper. Grill over medium heat for 5–7 minutes per side, or until fully cooked (internal temperature of 165°F). Let rest for 5 minutes, then slice. - Assemble the salad:
In a large bowl, combine spring mix, dried cranberries, blueberries, red onion, cucumber, and feta. - Add chicken and dressing:
Top salad with sliced chicken. Drizzle with balsamic vinaigrette and toss gently to combine. - Serve:
Divide between 2–3 plates and serve immediately.
Notes
- For extra crunch, add sliced almonds or pecans.
- You can use rotisserie chicken for an even quicker version.
- Store dressing separately if making ahead to keep greens fresh.
- Goat cheese can be substituted for feta if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg