Save I threw this salad together on a gray January afternoon when I needed something bright on the table. The blueberries were on sale, the goat cheese was leftover from a holiday board, and I had grilled chicken sitting in the fridge. What started as scraps turned into something I now make every few weeks. It's one of those meals that feels fancy but comes together faster than ordering takeout.
The first time I served this to friends, one of them asked if I had secretly taken a cooking class. I laughed because all I did was layer things on a plate and drizzle store-bought glaze over the top. Sometimes the simplest combinations are the ones people remember. My friend still texts me asking for the recipe, even though I've sent it three times.
Ingredients
- Chicken breasts: I prefer thinner cutlets because they cook faster and stay juicy, but regular breasts work fine if you pound them to even thickness.
- Mixed greens: The peppery bite of arugula plays beautifully with the sweet glaze, but spinach keeps it mild if you're feeding picky eaters.
- Fresh blueberries: They add little pops of sweetness and stain the greens purple in the most beautiful way.
- Goat cheese: Creamy and tangy, it melts slightly when it hits the warm chicken and makes every bite feel indulgent.
- Walnuts: Toast them for two minutes in a dry pan if you have time, the nutty aroma fills the kitchen and the crunch becomes addictive.
- Balsamic glaze: This is the magic drizzle that ties everything together, thick and sweet with just enough acidity to brighten the plate.
- Dijon mustard: A small spoonful in the dressing adds depth and keeps the vinaigrette from tasting flat.
Instructions
- Season and sear the chicken:
- Brush the breasts with olive oil, season generously with salt and pepper, then sear them in a hot pan until golden and cooked through. Let them rest so the juices redistribute, then slice them thin on a diagonal.
- Whisk the dressing:
- Combine olive oil, balsamic vinegar, honey, and Dijon in a small bowl and whisk until it looks glossy and emulsified. Taste it and adjust with a pinch of salt or an extra drizzle of honey if it's too sharp.
- Build the salad:
- Pile the greens on a platter, then scatter blueberries, red onion, walnuts, and crumbled goat cheese over the top. Lay the warm chicken slices across everything so the heat softens the greens just a little.
- Dress and glaze:
- Drizzle the vinaigrette evenly over the salad, then finish with a generous zigzag of balsamic glaze. Serve it immediately while the chicken is still warm and the greens are crisp.
Save I made this salad the night my sister announced she was moving across the country. We sat at the table picking at it for over an hour, talking and laughing and pretending we weren't sad. Now every time I make it, I think of that night and how food has a way of holding space for the things we can't say out loud.
Make It Your Own
Swap the blueberries for sliced strawberries in the summer or dried cranberries in the fall. If goat cheese isn't your thing, feta works beautifully and adds a salty punch. I've also made this with grilled shrimp instead of chicken when I wanted something lighter, and it was just as good.
Storage and Prep Ahead
The chicken can be grilled up to two days in advance and stored in the fridge, then sliced cold or reheated gently. Keep the dressing in a jar and shake it before using. Never dress the greens until you're ready to eat, or you'll end up with a sad, wilted mess instead of a salad.
Serving Suggestions
This salad is filling enough to stand alone for lunch or a light dinner, but I've also served it alongside crusty bread and soup when I needed to stretch it for guests. A chilled glass of Sauvignon Blanc cuts through the richness of the goat cheese, and a light Pinot Noir works if you prefer red.
- Toast the walnuts in a dry skillet for deeper flavor and extra crunch.
- Marinate the chicken in lemon juice and herbs for thirty minutes if you have the time.
- Double the dressing recipe and keep it in the fridge for easy weeknight salads all week long.
Save This salad has become one of those recipes I return to when I need something reliable and beautiful without much fuss. I hope it finds a place in your rotation too.
Recipe FAQs
- → What type of chicken works best?
Boneless, skinless chicken breasts are ideal as they cook evenly and remain tender when grilled or seared.
- → Can walnuts be substituted?
Yes, pecans make a great alternative for a similarly crunchy texture and rich flavor.
- → How should the chicken be cooked?
Grilling or pan-searing over medium-high heat for about 6–7 minutes per side ensures juicy, well-cooked chicken.
- → What greens pair well in this dish?
A mix of arugula, spinach, and baby kale adds freshness and a variety of textures to the salad.
- → Is it possible to prepare the chicken in advance?
Yes, marinating the chicken beforehand for 30 minutes enhances flavor, and it can be cooked ahead and chilled until serving.
- → What wine complements this dish?
Crisp Sauvignon Blanc or a light Pinot Noir balance the tangy and creamy elements beautifully.