Save I threw this salad together on a gray January afternoon when I was craving something bright and satisfying without turning on the oven for hours. The blueberries were on sale, the goat cheese was leftover from a cheese board, and I had chicken thawing with no real plan. What came out of that improvisation became my favorite way to feel luxurious on a weeknight. The tangy cheese against the sweet berries, the crunch of walnuts, the warmth of the chicken—it all just worked.
I made this for my sister when she came over exhausted from work, and she ate it standing at the counter, fork in hand, not even bothering to sit down. She said it was exactly what she needed without knowing she needed it. Thats when I realized this salad has a way of hitting the spot even when you dont know what the spot is.
Ingredients
- Boneless, skinless chicken breasts: I season them simply so they dont overpower the salad, and letting them rest after cooking keeps them juicy instead of rubbery.
- Mixed greens: I like a peppery blend with arugula because it stands up to the balsamic glaze without wilting into mush.
- Fresh blueberries: They burst with sweetness and their slight tartness balances the richness of the goat cheese beautifully.
- Red onion: Sliced thin, it adds a sharp bite that wakes up the whole plate without being harsh.
- Walnuts: Toasting them for a few minutes brings out a deeper flavor, though I admit I skip this step half the time.
- Goat cheese: Creamy, tangy, and it crumbles perfectly over the greens, I buy the plain kind and let the dressing do the flavoring.
- Balsamic vinegar and honey: These two create a dressing that clings to the greens and tastes like something you bottled from a fancy shop.
- Dijon mustard: Just a teaspoon emulsifies the dressing and adds a subtle sharpness that ties everything together.
- Balsamic glaze: The final drizzle is what makes people ask for the recipe, thick and glossy and just a little sweet.
Instructions
- Sear the chicken:
- Heat your pan until its properly hot, then lay the seasoned chicken down and resist the urge to move it around. Let it develop a golden crust on each side, about six or seven minutes per side. When you pull it off the heat, let it rest so the juices redistribute instead of running all over your cutting board.
- Whisk the dressing:
- Combine the olive oil, vinegar, honey, mustard, salt, and pepper in a small bowl and whisk until it looks smooth and slightly thickened. Taste it and adjust the honey or vinegar based on your mood.
- Build the salad:
- Pile the greens on a big platter or divide them among plates, then scatter the blueberries, onion slices, walnuts, and goat cheese on top. Slice the rested chicken and arrange it over everything.
- Dress and glaze:
- Drizzle the whisked dressing over the salad, then finish with a zigzag of balsamic glaze. Serve it right away while the chicken is still warm and the greens are crisp.
Save My neighbor tasted this at a potluck and said it reminded her of a salad she had on her honeymoon in Napa. I didnt have the heart to tell her I invented it by accident. Sometimes the best recipes are just happy collisions of whats in the fridge and what sounds good right now.
Storing and Making Ahead
I often cook the chicken the night before and keep it in the fridge, then slice it cold or let it come to room temperature before adding it to the salad. The dressing keeps for up to a week in a jar, just shake it before using. If youre packing this for lunch, layer the greens on the bottom, chicken and toppings in the middle, and dressing in a separate container so nothing gets soggy.
Swaps and Variations
Pecans work just as well as walnuts, and sometimes I use feta instead of goat cheese when thats what I have. Fresh strawberries or blackberries can stand in for blueberries in the summer, and grilled peaches are incredible if youre feeling adventurous. I have also used leftover rotisserie chicken and nobody noticed the shortcut.
Serving Suggestions
This salad is filling enough to be dinner on its own, but it also pairs beautifully with a slice of crusty bread or a simple soup on the side. I like it with a chilled white wine, something crisp that doesnt compete with the balsamic glaze.
- Add a handful of dried cranberries for extra sweetness if the blueberries are too tart.
- A sprinkle of fresh thyme or basil right before serving brings an herby brightness.
- If youre feeding a crowd, double the recipe and serve it family style on a big wooden board.
Save This salad has saved me on busy nights and impressed guests on lazy Sundays, and I hope it does the same for you. Sometimes the simplest combinations are the ones that stick around.
Recipe Guide
- → What is the best way to cook the chicken for this salad?
Grilling or searing the chicken breasts over medium-high heat for 6–7 minutes per side ensures they stay juicy and flavorful. Letting them rest before slicing helps retain moisture.
- → Can I substitute walnuts with other nuts?
Yes, pecans are a great alternative offering a similar crunch and flavor profile. Toasting nuts lightly enhances their aroma.
- → How do I make the dressing for the salad?
Whisk together extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to create a balanced, tangy dressing that complements the salad ingredients.
- → Is there a recommended pairing for this dish?
This salad pairs beautifully with crisp white wines like Sauvignon Blanc or lighter reds such as Pinot Noir, enhancing the fresh and tangy flavors.
- → Can I prepare this salad ahead of time?
For best freshness, assemble just before serving. You can marinate and cook the chicken ahead to save time, and keep greens and toppings separate until ready.