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Grilled Chicken Blueberry Feta Salad

Grilled Chicken Blueberry Feta Salad

The ultimate summer dish, the Grilled Chicken Blueberry Feta Salad is a refreshing blend of flavors featuring juicy blueberries, grilled chicken, and creamy feta cheese. It's perfect for warm days and makes for a light yet satisfying meal. Try it tonight!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon poppy seeds
  • 1/4 teaspoon Kosher salt
  • 4 boneless, skinless chicken breasts (about 1 pound)
  • 8 cups mixed salad greens
  • 1 cup blueberries
  • 1 large avocado, sliced
  • 1 cup almonds
  • 3/4 cup crumbled feta cheese
  • 1/2 large red onion, thinly sliced

Equipment

  • Whisk
  • Mixing Bowl
  • Chef's Knife

Method
 

  1. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic, poppy seeds, salt, and black pepper. Make sure to mix well until all ingredients are combined into a smooth dressing. The combination of the olive oil and lemon juice creates a delightful creamy texture.
  2. Pour half of the dressing into a large Ziploc bag or bowl. Reserve the remaining dressing for drizzling on the salads later. This keeps the chicken well-marinated and infuses it with flavor.
  3. Add the chicken breasts to the bag or bowl and make sure they are well-coated in the marinade. Allow the chicken to marinate for 20 minutes. For best results, consider marinating for up to 2 hours if you have the time. This step is crucial for a juicy and flavorful final product.
  4. While the chicken is marinating, heat your grill to medium-high heat. It’s important to ensure the grill is hot enough to sear the chicken, which locks in moisture.
  5. Remove the chicken from the marinade and place it on the grill. Cook for 6 to 8 minutes on each side or until the chicken is cooked through and has nice grill marks. Discard the marinade after removing the chicken. Make sure to check that the internal temperature of the chicken reaches 165°F for safety.
  6. Once grilled, let the chicken rest for a few minutes. This allows the juices to redistribute, making your chicken even more tender and flavorful.
  7. While the chicken rests, prepare the salads. Divide the mixed salad greens, blueberries, avocado, almonds, feta cheese, and red onion onto four plates. This colorful array not only looks stunning but also provides a variety of textures and flavors.
  8. Slice the grilled chicken and place it on top of the salads. Enjoy how the heat from the chicken slightly wilts the greens while enhancing their flavor.
  9. Drizzle the remaining dressing over the top of the salads just before serving, ensuring every bite is bursting with flavor. Serve immediately for the best experience.

Notes

Store any leftovers in an airtight container in the fridge for up to 2 days. The salad may wilt, but it will still be tasty!