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Chicken & Blueberry Salad
Nothing says Spring & Summer like a fresh berry salad! Add perfectly grilled chicken and you’ve got a meal!
This Chicken & Blueberry Salad is easy enough to make any day of the week, but beautiful enough to serve your guests!
Once you make your own Blueberry Vinaigrette at home – you’ll never go back! So fresh! So good! You can substitute ANY berry for the blueberries in the dressing to create YOUR favorite dressing combo!
This Salad is also GORGEOUS with fresh strawberries or raspberries instead of the blueberries, so use whatever you find on sale.
Baby Spinach is a great option if you’d rather switch out the Romaine.
Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.
Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.
🐐Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.
🔥Rachel’s Tips for Perfectly Grilled Chicken:
Start with uniform breasts. Trim fat, pound the thicker parts if needed to create uniform – ish pieces of meat. Do not over-pound the chicken.
Bring meat just to room temperature before grilling. I remove from refrigerator & give them 15 minutes on the counter in a single layer.
ALWAYS Grill chicken on a medium-HIGH heat, flipping only ONCE! Be sure to PREHEAT the grill before cooking.
It likes to be undisturbed during it’s grilling.
Depending on the thickness of your breasts (this varies so greatly, I hesitate to post cooking time) about 4-7 minutes on the first side, 3-5 on the second.
Keep in mind the heat is usually hotter in the back, adjust breasts according to needed cooking times/place larger breasts where it’s hotter.
Chicken needs to be cooked thoroughly until juices run clear. BUT it is very important to not overcook!
When removing from the grill, the meat should be firm to the touch & juicy. Not hard & dry. Flipping only once during grilling & PRACTICE will make this happen!
Wrap, or cover tightly, hot(still juicy) breasts in tin foil for 4-5 minutes, allowing to rest after removing from the grill.
This helps the meat to stay juicy & warm while rounding up your people to eat your PERFECTLY GRILLED CHICKEN!
ALWAYS prepare extra for future meals!
Refrigerate once cool.
This makes for an EXCELLENT prep-ahead meal option! Simply dish up equal portions into your food prep containers, then refrigerate up to 4 days.
Makes 4 servings
- 1-1/2 lbs chicken breasts or thighs, skinless and boneless
- sea salt and freshly ground black pepper to taste
- 2 tsps Italian seasoning
- 2 Tbsps olive oil or avocado oil
- 1 large head romaine lettuce, chopped
- 1 English cucumber, thinly sliced
- 1 avocado, thinly sliced
- 1 cup fresh blueberries
- 4 oz crumbled feta cheese
- 1/4 cup pecans, roughly chopped
- 1/2 cup fresh blueberries
- 1/4 cup high quality balsamic vinegar
- 2 fresh garlic cloves, minced
- 2 Tbsps raw honey
- sea salt and pepper to taste
- 1/4 cup extra-virgin olive oil
Season your chicken with sea salt, pepper, and Italian seasoning on all sides.
Drizzle with the oil and rub on all sides.
Preheat an outdoor grill or a grill pan over medium-high heat. Spritz grill with a bit of avocado oil to prevent sticking.
Grill your chicken until grill marks appear and the internal temperature reads 165 degrees f. so you know it’s cooked through.
Allow your grilled chicken to sit on a cutting board for 5 minutes before slicing it.
Meanwhile, place the dressing ingredients into a food processor or high speed blender and pulse until very smooth.
Prepare the veggies for the salad.
Add them to a large salad bowl as shown.
Top with your chicken and drizzle with dressing as desired.
Toss to combine and serve!