Blueberry Goat Cheese Chicken (Print Version)

Vibrant salad with blueberries, chicken, goat cheese, walnuts, and balsamic glaze for a light satisfying meal.

# Components:

→ 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 pepper
15 - 2 tablespoons balsamic glaze

# Directions:

01 - Preheat a grill pan or skillet over medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper.
02 - Grill or sear chicken for 6 to 7 minutes per side until fully cooked. Allow to rest for 5 minutes, then slice thinly.
03 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper in a small bowl.
04 - Arrange mixed greens on a large platter or plates. Top with blueberries, red onion, walnuts, goat cheese, and sliced chicken.
05 - Drizzle with prepared dressing and finish with a generous amount of balsamic glaze.
06 - Serve immediately to preserve freshness and flavor.

# Expert Advice:

01 -
  • Chicken stays impossibly tender when you let it rest those five crucial minutes after cooking.
  • The goat cheese melts just enough into the warm greens to create its own little sauce situation.
  • Blueberries burst on your tongue with a tart pop that cuts through the richness perfectly.
02 -
  • Don't skip the resting period on the chicken—I learned this the hard way by slicing too early and watching all those delicious juices run onto the cutting board instead of staying in the meat.
  • Toast your walnuts for just two minutes in a dry pan before adding them to the salad; it transforms them from pleasant to absolutely craveable.
  • Add the blueberries right before serving, or they'll start bleeding their color into the greens and dressing, which isn't bad but changes the visual appeal.
03 -
  • Make the dressing a few hours ahead and let it sit—the flavors marry together and taste noticeably better than fresh.
  • If you're serving this to guests, slice the chicken right before assembling so it stays warm and tender instead of cooling down.
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