Blueberry Goat Cheese Chicken

# What You'll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts

02 - 1 tablespoon olive oil

03 - 1/2 teaspoon salt

04 - 1/4 teaspoon black pepper

→ Salad Base

05 - 6 cups mixed greens (arugula, spinach, baby kale)

06 - 1 cup fresh blueberries

07 - 1/2 small red onion, thinly sliced

08 - 1/2 cup walnuts, roughly chopped

09 - 4 ounces goat cheese, crumbled

→ Dressing & Glaze

10 - 1/4 cup extra-virgin olive oil

11 - 2 tablespoons balsamic vinegar

12 - 1 tablespoon honey

13 - 1 teaspoon Dijon mustard

14 - Pinch of salt and black pepper

15 - 2 tablespoons balsamic glaze (store-bought or homemade)

# Directions:

01 - Preheat a grill pan or skillet over medium-high heat. Brush chicken breasts with olive oil, then season evenly with salt and black pepper.

02 - Grill or sear the chicken breasts for 6 to 7 minutes on each side, until fully cooked through. Remove from heat and let rest for 5 minutes before slicing thinly.

03 - In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and black pepper until well combined.

04 - Arrange mixed greens on a large platter or individual plates. Top evenly with fresh blueberries, sliced red onion, chopped walnuts, crumbled goat cheese, and the sliced chicken.

05 - Drizzle the prepared dressing over the salad and finish with a generous drizzle of balsamic glaze.

06 - Serve immediately for optimal freshness and texture.

# Expert Tips:

01 -

It comes together in about 35 minutes, which means you can make it on a weeknight without feeling like you're sacrificing quality for speed.
The contrast between warm chicken and cool salad, sweet berries and tangy goat cheese, crunchy walnuts and tender greens keeps every bite interesting.
It's elegant enough to serve guests but simple enough that you won't stress in the kitchen.

02 -

Let your chicken rest for at least 5 minutes after cooking, skipping this step means all those juices run out onto the plate instead of staying in the meat.
Don't dress the salad until you're ready to serve it, I learned this the hard way when soggy greens taught me that a little restraint at the end matters more than getting a head start.

03 -