Blueberry Salad with Grilled Chicken

30 minutesServes 4
Blueberry Salad with Grilled Chicken


  • 3 boneless, skinless chicken breast
  • 1 tsp. kosher salt, divided
  • ½ tsp. ground black pepper, divided
  • 1 ½ c. fresh blueberries, divided (about 8 oz.)
  • ¼ c. extra virgin olive oil
  • 3 tbsp. white balsamic vinegar
  • 1 tbsp. honey
  • 8 oz. baby spinach/spring mix blend (about 8 c.)
  • 4 oz. goat cheese, crumbled
  • ¾ c. roasted, salted almonds, chopped (about 3 oz.)

Our Favorite Way To Serve It Up

We put these blueberries in a blender to incorporate more blueberry flavor into the salad. We leave the blueberry chunks in the dressing, which makes the dressing a little coarser. But you can strain the blueberry chunks out of the dressing for a more refined salad dressing.


Heat a grill or grill pan to medium-high heat. Sprinkle chicken with ¾ tsp salt and ¼ tsp pepper. Add chicken to grill rack coated with cooking spray. Grill 6-7 minutes per side or until well marked and internal temperature is 160 degrees. Remove chicken from grill and let stand 10 minutes before slicing.

Combine ½ cup blueberries, oil, vinegar, honey, remaining ¼ tsp salt and remaining ¼ tsp pepper in blender or mini-food processor; blend for 1 minute or until blueberries are finely chopped and dressing is thickened.

Place greens in a large bowl and drizzle with dressing. Sprinkle with remaining 1 cup blueberries, goat cheese and almonds. Top with sliced chicken.