Blueberry Goat Cheese Chicken (Printer-Friendly)

Juicy chicken with blueberries, goat cheese, walnuts, and tangy balsamic glaze on mixed greens.

# What You 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

# Directions:

01 - Preheat a grill pan or skillet over medium-high heat. Brush chicken breasts with olive oil and season evenly with salt and black pepper.
02 - Grill or sear chicken breasts for 6 to 7 minutes on each side, until fully cooked. 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, salt, and black pepper until emulsified.
04 - Lay mixed greens on a large platter or individual plates. Top with blueberries, sliced red onion, chopped walnuts, crumbled goat cheese, and sliced chicken.
05 - Drizzle the prepared dressing over the salad, then finish with a generous drizzle of balsamic glaze.
06 - Serve immediately to preserve freshness and texture.

# Expert Suggestions:

01 -
  • It tastes like a restaurant salad but uses ingredients you probably already have.
  • The sweet blueberries and tangy goat cheese balance each other in a way that keeps you coming back for more.
  • You can prep the chicken ahead and toss everything together in minutes when hunger strikes.
02 -
  • Don't skip resting the chicken or it will bleed juice all over the greens and make everything soggy.
  • If your balsamic glaze is too thin, simmer balsamic vinegar with a teaspoon of honey until it coats the back of a spoon.
  • Add the dressing right before serving or the greens will wilt and lose their bounce.
03 -
  • Use a grill pan instead of a regular skillet to get those beautiful char marks that make the chicken look restaurant-worthy.
  • Crumble the goat cheese with your fingers instead of a knife so it breaks into irregular pieces that cling to the greens.
  • Drizzle the balsamic glaze from high above the plate so it falls in thin, elegant lines instead of heavy puddles.
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