Save to Pinterest There's something about the snap of a blueberry between your teeth in the middle of winter that feels like a small rebellion against the season. I discovered this salad on a Saturday afternoon when I had a chicken breast, a container of goat cheese that needed using, and an inexplicable craving for something bright. The combination sounded odd at first, but the moment those warm, sliced chicken strips met the cool tart berries and creamy cheese, I understood why certain flavors just belong together.
I remember making this for a friend who was going through one of those seasons where she needed food that felt nourishing without being heavy. When she took the first bite, her eyes lit up in a way that made me realize I'd accidentally created something that felt both indulgent and good for you at the same time.
Ingredients
- Boneless, skinless chicken breasts (2): The protein that holds this salad together, best cooked just until no longer pink inside so they stay tender and juicy rather than turning dry.
- Olive oil (1 tablespoon for cooking, plus 1/4 cup for dressing): Use a regular olive oil for cooking the chicken and save your good extra-virgin oil for the dressing where its flavor actually shines.
- Salt and black pepper: Don't skip seasoning the chicken directly, it makes all the difference in how the meat tastes on its own.
- Mixed greens (6 cups): A combination of arugula, spinach, and baby kale gives you different textures and a slightly peppery edge that plays beautifully with the sweet berries.
- Fresh blueberries (1 cup): They add pops of sweetness and color, and honestly, I've never regretted using a few extra berries if they're good quality.
- Red onion (1/2 small, thinly sliced): Keeps everything from feeling too sweet and adds a bite that anchors all the softer flavors around it.
- Walnuts (1/2 cup, roughly chopped): The crunch is essential, and rough chopping means you get varied pieces that don't disappear into the salad.
- Goat cheese (4 oz, crumbled): The creamy element that ties everything together, and its tanginess balances the sweetness of the berries perfectly.
- Balsamic vinegar (2 tablespoons): The backbone of your dressing, sharp enough to cut through the richness of the cheese and oil.
- Honey (1 tablespoon): A small amount rounds out the dressing and adds body without making it cloyingly sweet.
- Dijon mustard (1 teaspoon): This emulsifies the dressing slightly and adds a subtle mustard note that you won't quite be able to name but will absolutely notice if it's missing.
- Balsamic glaze (2 tablespoons): The finishing touch that looks beautiful and adds concentrated balsamic flavor, store-bought works just fine and saves you the step of reducing.
Instructions
- Heat your pan and season the chicken:
- Get your grill pan or skillet hot over medium-high heat so there's a little shimmer when you add the oil. Brush the chicken breasts with olive oil and season both sides generously with salt and pepper, letting the seasoning sit for a moment so it sticks.
- Cook until golden and cooked through:
- Place the chicken in the hot pan and resist the urge to move it around, let it get a nice brown crust for 6 to 7 minutes. Flip once and cook the other side for another 6 to 7 minutes until the thickest part reaches 165°F or shows no pink when you cut into it, then let it rest for 5 minutes before slicing.
- Make your dressing:
- While the chicken rests, whisk together the olive oil, balsamic vinegar, honey, mustard, salt, and pepper in a small bowl. Taste it and adjust the balance, you want it tangy but not puckering, sweet but not cloying.
- Build your salad:
- Arrange your mixed greens on a platter or divide among plates, then scatter the blueberries, red onion, walnuts, and goat cheese over the top. Slice the rested chicken and arrange it on each salad, giving you those pretty stripes of color.
- Dress and finish:
- Drizzle the dressing evenly over everything, then finish with a generous drizzle of balsamic glaze that you can see and taste. Serve right away before the greens start to wilt.
Save to Pinterest This salad became my answer to that question of what to make when you want something that feels special but not stressful. There's something quietly powerful about putting a warm piece of protein on cool greens with colors that actually make you happy to look at.
The Beauty of Balance
What makes this salad work is that it doesn't rely on any single flavor to carry the whole dish. The sweetness of the berries doesn't overpower because the goat cheese is there being tart, the creaminess doesn't make it heavy because the walnuts add texture and the vinegar adds brightness. It's a lesson in how good cooking is really just about understanding how different elements support each other rather than compete.
Variations and Swaps That Work
I've made this salad different ways depending on what's in my kitchen and what season we're in. Pecans work beautifully if that's what you have, and I've added fresh raspberries or blackberries when blueberries weren't available and been just as happy. The formula stays the same, the flavors shift slightly, and it never feels boring.
Serving and Pairing
This works as a main course for a light dinner or lunch, and it's substantial enough that you won't be hungry an hour later. If you're drinking wine alongside it, a crisp Sauvignon Blanc or a light Pinot Noir will echo the salad's brightness and keep everything feeling fresh.
- Serve this on a nice platter if you're feeding people, it looks too pretty to hide under a cloche.
- If you're making it ahead, keep the dressing and balsamic glaze separate and add them right before serving.
- You can marinate the chicken for 30 minutes in olive oil, lemon juice, and fresh herbs before cooking if you want an extra layer of flavor and have the time.
Save to Pinterest This salad has become one of those recipes I return to again and again, not because it's complicated or requires special ingredients, but because it consistently delivers something delicious and makes people happy. That's really all any recipe should do.
Recipe FAQs
- → How do you prepare the chicken for the salad?
Season boneless chicken breasts with olive oil, salt, and pepper, then grill or sear until fully cooked. Let rest before slicing thinly for the salad.
- → Can the walnuts be substituted?
Yes, pecans make a great alternative offering similar crunch and a slightly different nutty flavor.
- → What dressing complements this salad?
A mix of extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper creates a tangy and slightly sweet dressing enhancing all the ingredients.
- → Is the goat cheese essential?
Goat cheese adds creamy texture and tanginess, which contrasts nicely with the sweetness of blueberries and crunch of walnuts.
- → How can I add extra flavor to the chicken?
Marinating chicken in olive oil, lemon juice, and herbs for about 30 minutes before cooking enhances the overall taste.