Chicken Blueberry Feta Salad
A delightful mix of grilled chicken, sweet blueberries, and creamy feta on fresh greens, enhanced by a tangy vinaigrette.
Ingredients
For the Vinaigrette
- 6 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1/2 clove garlic (minced)
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
For the Salad
- 1 pound boneless skinless chicken breasts Grilled or baked
- Salt and pepper (to taste)
- 4 cups spring mix greens
- 1/2 cup dried cranberries
- 1 - 1 1/4 cups blueberries (149g-186g)
- 1/2 cup chopped red onion
- 1 cup chopped cucumber (135g)
- 3/4 cup crumbled feta (92g)
Instructions
Preparation
- In a bowl or mason jar, combine olive oil, balsamic vinegar, minced garlic, honey, salt, and pepper. Whisk or shake until well mixed.
- Season chicken breasts on both sides with salt and pepper. Grill over high heat for 6-8 minutes per side, or until they reach an internal temperature of 165 degrees F.
- Let the chicken rest for 5 minutes after grilling to retain juices.
- In a large bowl, add the spring mix. Chop the grilled chicken into slices and place them on top of the greens.
- Top the salad with dried cranberries, blueberries, chopped red onion, cucumber, and crumbled feta.
- Drizzle vinaigrette over salad and toss gently to combine all ingredients without bruising the greens.
Notes
For added flavor, consider pairing with crunchy nuts or seeds. Make-ahead options include preparing the vinaigrette and grilling chicken in advance.