Grilled Chicken Blueberry Salad with Herb Sugared Marcona Almonds.

This grilled chicken blueberry salad is perfect for a summer weeknight meal. Topped with herb candied almonds and drizzled with blueberry vinaigrette that is incredible and so flavorful.

This bowl is the perfect lunch or dinner to take you through the rest of the season!

Oh hi! Are you loving all these summer foods like I am? I am living for the wonderful seasonal dishes right now and it makes me so happy to have some amazing summer salads on hand.

I obviously have many salads on the site that I adore! But I have to say, in the last two months I’ve been making two chicken salads over and over again – ones that we can’t stop eating.

This is one of them!

Since my goal in life is to make non-boring chicken dinners, I’m always here for this. And since my other goal is to do anything and everything I can to make salads more delicious, all the different combinations I can find are GOLD! 

Dinner gold, lunch gold, basically any-meal-I-can-get-my-hands-on-gold.

Right now I’m all about the tomatoes and corn – they are about to peak here any day. We eat a ton of both in the summer, like multiple days a week. So sometimes it’s nice to have dishes – especially salads – that don’t include them. Some different flavors to break up the week, add some variety into the week. 

A salad loaded with blueberries is the perfect example. 

So much good stuff here!

Grilled chicken, that is perfectly juicy and tender.

Spring greens, cucumbers, pickled onions, tons of avocado. 

Goat cheese! Yes, you could totally do another cheese if you wanted. Feta, cheddar, whatever you’d like.

Herb sugared almonds! Oh yes. These are DIVINE.

And blueberry vinaigrette. It’s dreamy. I want to drink it! Lovely for the season, lasts in the fridge for a few days, flavors everything up. 

Also! These almonds are SO freaking good.

I took a note from the almonds in my blueberry summer salad. I sugar the marcona almonds with herbs and these are ridiculously. In the best way possible.

Speaking of my blueberry summer salad, that’s where the whole inspiration for this started. Everyone LOVES that salad. It’s so simple and flavorful with texture and 

I knew I wanted to keep some of the elements we love – the blueberries, of course. The cucumbers, a version of the almonds, the crisp spring greens. 

But I wanted to make it a bit more filling, throw on some grilled chicken (Eddie’s very into this, haha) and change up the dressing.

Perfect complement to your summer table!

Grilled Chicken Blueberry Salad

Grilled Chicken Blueberry Salad

Yield: 4 people

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Marinating Time: 30 minutes mins

Total Time: 1 hour hr 15 minutes mins

This grilled chicken blueberry salad is perfect for a summer weeknight meal. Drizzled with blueberry vinaigrette that is incredible and so flavorful.

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5 from 11 votes

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Ingredients

salad

• 2 boneless, skinless, chicken breasts
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• kosher salt and pepper
• 12 ounces spring greens, or your favorite lettuce mix
• 4 baby seedless cucumbers, thinly sliced
• 1 avocado, thinly sliced
• 4 ounces goat cheese, crumbled
• pickled onions, for topping

blueberry vinaigrette

• 1/2 cup blueberries
• ¼ cup balsamic vinegar
• 1 garlic clove, minced
• 1 tablespoon honey
• ½ lemon, juiced
• kosher salt and pepper
• 1/2 cup olive oil

herb candied almonds

• 2/3 cup marcona almonds
• 3 tablespoons sugar
• 1 teaspoon dried thyme or rosemary

Instructions 

salad

• Prep the chicken first! You can make this a day or two before - even just marinating it or marinating it and grilling it. Place the chicken into a baking dish or resealable bag. Whisk together the olive oil, vinegar and a big pinch of salt and pepper.
• Marinate the chicken for at least 30 minutes, or even overnight. While it marinates, I make the almonds and the dressing below. When ready to grill, preheat your grill to the highest setting. Once the grill is hot, add the chicken (let the marinade run off into the dish) and grill for about 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F. Once the chicken is done, let it rest for 5 to 10 minutes. Then slice it.
• Assemble the salad with the spring greens. Top with the chicken, blueberries, avocado, pickled onions, cucumbers and almonds. Drizzle with the dressing and serve!

blueberry vinaigrette

• Combine all the ingredients in a blender until smooth and blended. You can make this a day ahead of time and store it in the fridge, sealed in a container or jar.

herb candied almonds

• Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and herbs and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.

Course: Main Course

Cuisine: American

Author: How Sweet Eats

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