Description
This refreshing grilled chicken salad is packed with protein, juicy blueberries, creamy feta, and crunchy cucumbers. Tossed in a tangy honey balsamic vinaigrette, it’s the perfect balance of sweet, savory, and satisfying.
Ingredients
-
1 lb boneless, skinless chicken breasts
-
Salt and pepper, to taste
-
4 cups spring mix greens
-
½ cup dried cranberries
-
1 to 1¼ cups fresh blueberries
-
½ cup chopped red onion
-
1 cup chopped cucumber
-
¾ cup crumbled feta cheese
Balsamic Vinaigrette:
-
6 tbsp olive oil
-
¼ cup balsamic vinegar
-
½ clove garlic, minced
-
1 tbsp honey
-
¼ tsp salt
-
⅛ tsp black pepper
Instructions
-
Whisk vinaigrette ingredients until combined; set aside.
-
Season chicken with salt and pepper, then grill for 6–8 minutes per side. Let rest 5 minutes, then slice.
-
In a large bowl, combine greens, cranberries, blueberries, red onion, cucumber, and feta.
-
Add sliced chicken on top and drizzle with vinaigrette. Toss and serve immediately.
Notes
-
For extra crunch, add toasted almonds or walnuts.
-
You can substitute grilled tofu for a vegetarian version.
-
For meal prep, store dressing separately and assemble just before eating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Salad
- Method: Grilled
- Cuisine: American, Mediterranean-inspired