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Grilled Chicken Blueberry Salad

This grilled chicken blueberry salad is perfect for a summer weeknight meal. Drizzled with blueberry vinaigrette that is incredible and so flavorful.
5 from 8 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.
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