Description
A fresh and flavorful Blueberry Grilled Chicken Salad featuring tender marinated chicken breast, sweet blueberries, crisp pears, savory bacon, and creamy goat cheese, all tossed in a homemade blueberry vinaigrette for a perfect balance of sweet and savory in every bite.
Ingredients
For the Chicken and Salad:
- 1 lb. boneless chicken breast
- 2 Tbsp balsamic vinegar (30g)
- 2 Tbsp extra virgin olive oil (30g)
- 2 tsp Italian seasoning
- 1 garlic clove (minced)
- 1/4 tsp salt & black pepper (each)
- 8 cups spinach and spring salad mix
- 4 oz. goat cheese (crumbled)
- 2 cups fresh blueberries (280g)
- 2 green pears (290g), diced small (~2 cups)
- 4 pieces bacon (cooked & crumbled)
For the Blueberry Vinaigrette:
- 1/2 cup fresh blueberries (70g), rinsed
- 1/2 cup extra virgin olive oil (120g)
- 2 Tbsp honey (42g)
- 2 Tbsp balsamic vinegar (30g)
- 1 Tbsp fresh lemon juice (or to taste)
- 1 garlic clove (minced)
- Salt & pepper (to taste)
Instructions
- Marinate: In a small bowl, whisk together balsamic vinegar, olive oil, Italian seasoning, minced garlic, salt, and pepper. Place the chicken breasts into a zip-top bag, pour in the marinade, seal tightly, and toss to coat the chicken thoroughly. Refrigerate and marinate for 1-2 hours or longer for deeper flavor.
- Prepare Blueberry Vinaigrette: Add fresh blueberries, extra virgin olive oil, honey, balsamic vinegar, lemon juice, minced garlic, salt, and pepper into a small blender or food processor. Pulse until the mixture is smooth and well combined. Store the vinaigrette in the fridge until ready to use.
- Cook Chicken: Preheat a grill, grill pan, or heavy-bottom skillet over medium-high heat and brush with a little olive oil to prevent sticking. Shake off excess marinade from the chicken and place it on the grill. Cook for 4-5 minutes on one side, then flip and cook another 4-5 minutes or until the chicken’s internal temperature reaches 165°F (74°C). Remove from heat and let rest on a cutting board before slicing.
- Assemble Salad: In a large bowl, combine the spinach and spring mix, sliced grilled chicken, crumbled goat cheese, fresh blueberries, diced pears, and crumbled bacon. Drizzle with the blueberry vinaigrette or your preferred dressing just before serving. Toss gently to coat everything evenly and enjoy your vibrant, nutrient-packed salad!
Notes
- Marinating the chicken for longer than 2 hours will enhance its flavor and tenderness.
- You can substitute goat cheese with feta or blue cheese if preferred.
- The blueberry vinaigrette can be made ahead and stored in the refrigerator for up to 3 days.
- If you don’t have fresh blueberries for the dressing, frozen can be used but thaw and drain excess liquid first.
- For a vegetarian version, omit the chicken and bacon and add chickpeas or grilled tofu instead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
