Dinner

Chicken Blueberry Feta Salad Recipe

ByHugo Harnd October 14, 2025October 14, 2025

Introduction

This Chicken Blueberry Feta Salad is a vibrant and refreshing dish, perfect for a light lunch or dinner. Juicy grilled chicken pairs beautifully with sweet blueberries, tangy feta, and a homemade balsamic vinaigrette for a salad that’s both healthy and satisfying.

A white bowl shows a fresh salad with layers starting from a base of green leafy lettuce covering the bowl's bottom. On top, sliced grilled chicken breast pieces with a golden-brown outside are placed on the right side. Blueberries form a thick cluster running down the center of the bowl. White crumbly feta cheese is scattered over the blueberries and chicken. Sliced ripe avocado, smooth and green, lies on the left side. Dried red cranberries add a splash of deep red near the bottom left, while several whole pecans with a rough texture sit on the top left and bottom right edges. The bowl is held by a woman's hand over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breasts
4 cups spring mix greens
1 1/4 cups blueberries
1/2 cup crumbled feta cheese
1/2 cup dried cranberries
1/2 cup chopped red onion
1 cup chopped cucumber
6 tbsp olive oil
1/4 cup balsamic vinegar
1/2 clove garlic, minced
1 tbsp honey
1/4 tsp salt
1/8 tsp pepper

Instructions

Step 1: Prepare the vinaigrette by whisking together olive oil, balsamic vinegar, minced garlic, honey, salt, and pepper in a bowl or mason jar.
Step 2: Season the chicken breasts with salt and pepper. Grill over high heat for 6-8 minutes on each side until cooked through (165°F). Let rest before slicing.
Step 3: In a large bowl, layer spring mix greens. Top with blueberries, dried cranberries, chopped red onion, chopped cucumber, crumbled feta cheese, and sliced chicken.
Step 4: Drizzle the vinaigrette over the salad just before serving and toss gently to combine.

Tips & Variations

For extra crunch, add toasted walnuts or pecans to the salad.
Swap dried cranberries for raisins or chopped dried apricots for a different sweet note.
If you don’t have a grill, cook the chicken in a skillet over medium heat until nicely browned and cooked through.
Use fresh herbs like basil or mint in the vinaigrette for an added burst of flavor.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Keep the chicken wrapped tightly to maintain moisture. Reheat the chicken gently in the microwave or a skillet before adding it back to the salad. Dress the salad just before eating to avoid sogginess.

How to Serve

A white bowl filled with a fresh salad starting with a base layer of mixed green leafy lettuce covering the bottom. On top of the greens, there are clusters of dark blue blueberries and small white crumbles of cheese scattered around. On one side of the bowl, there are three slices of creamy light green avocado placed neatly. In the center, slices of grilled chicken with a golden-brown color are arranged in a row, drizzled with a dark glossy sauce. On the other side, small dried red cranberries add a splash of deep red color. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegetarian?

Yes, simply omit the chicken and consider adding a plant-based protein like chickpeas or grilled tofu for a vegetarian option.

What can I substitute for feta cheese?

You can use goat cheese or ricotta salata as alternatives, or omit the cheese altogether if you prefer a dairy-free salad.