Blueberry Goat Cheese Chicken Salad (Printer View)

Winter salad blending blueberries, tender chicken, goat cheese, walnuts, and a balsamic glaze for a fresh meal.

# 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 crumbled goat cheese

→ 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

# Method:

01 - Heat grill pan or skillet over medium-high heat. Coat chicken breasts with olive oil and season with salt and pepper.
02 - Grill or sear chicken for 6 to 7 minutes on each side until fully cooked. Rest for 5 minutes, then slice thinly.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Arrange mixed greens on serving plates. Layer blueberries, red onion, walnuts, goat cheese, and sliced chicken on top.
05 - Drizzle salad with the prepared dressing and finish with balsamic glaze.
06 - Present immediately to retain freshness and texture.

# Expert Advice:

01 -
  • It tastes like something youd order at a bistro but comes together in your own kitchen in half an hour.
  • The textures keep every bite interesting, creamy and crunchy and juicy all at once.
  • Leftovers actually hold up well if you pack the dressing separately.
02 -
  • If you dress the salad too early, the greens will wilt and turn sad, so wait until just before serving.
  • Resting the chicken is not optional, I learned this the hard way when I sliced it immediately and watched all the moisture pool on the board.
  • Balsamic glaze is thicker and sweeter than vinegar, if you accidentally use regular balsamic at the end it will be too runny and sharp.
03 -
  • Toast the walnuts in a dry skillet for three minutes to bring out their flavor, but watch them closely because they go from perfect to burnt in seconds.
  • Use a meat thermometer to check that the chicken hits 165 degrees inside, then you never have to guess or cut it open and lose the juices.
  • Drizzle the balsamic glaze from high above the plate so it falls in thin elegant streaks instead of thick puddles.
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