Description
Juicy grilled chicken meets sweet blueberries and tangy feta in this colorful salad. Perfect for hot summer days when you crave something light but satisfying.
Ingredients
Scale
- 2 cups cooked chicken breast, diced or shredded (about 2 medium breasts)
- 6 cups mixed salad greens (such as spring mix, spinach, or arugula)
- 1 cup fresh blueberries, rinsed and dried
- 4 oz (113g) feta cheese, crumbled
- 1/4 cup (40g) red onion, thinly sliced
- 1/3 cup (40g) sliced almonds, toasted
- 1/4 cup fresh basil leaves, torn (optional)
- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) fresh lemon juice
- 1 tablespoon (15ml) honey
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Prepare the dressing by combining the olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper in a small bowl or jar. Whisk or shake until emulsified.
- If your chicken isn’t already cooked, season two medium chicken breasts with salt and pepper. Grill, bake, or pan-sear until the internal temperature reaches 165°F (74°C). Let rest for 5-10 minutes before cutting into bite-sized pieces.
- Toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes until golden brown and fragrant, stirring frequently. Set aside to cool.
- In a large salad bowl, arrange the mixed greens as the base. Layer on the chicken, blueberries, red onion, and basil leaves (if using). Sprinkle the feta cheese and toasted almonds over the top.
- When ready to serve, drizzle the lemon-honey dressing over the salad. Start with about half the dressing, then toss gently to coat. Add more dressing as needed and serve immediately.