Save I threw this salad together on a gray January afternoon when I needed something bright on the table. The blueberries were shockingly sweet for winter, and the goat cheese crumbled perfectly over the greens while the chicken was still warm. It's become my go-to when I want something that feels indulgent but doesn't weigh me down. The balsamic glaze pulls everything together in a way that makes you forget you're eating something this healthy. I've made it at least a dozen times since, and it never gets old.
The first time I served this to friends, I watched one of them pause mid-bite and ask what I did to make a salad taste this good. I hadn't done anything fancy, just layered flavors that made sense together. That's when I realized this wasn't just weeknight food, it was something worth sharing. Now it shows up at potlucks, quick dinners, and those nights when I want to feel like I have my life together.
Ingredients
- Boneless, skinless chicken breasts: I season them simply so they don't compete with the dressing, and letting them rest after cooking keeps every slice juicy.
- Olive oil: Used twice here, once to sear the chicken and again in the dressing where it carries all the tangy flavors.
- Mixed greens: Arugula adds a peppery bite, spinach keeps it mild, and baby kale gives it structure that holds up under the dressing.
- Fresh blueberries: They burst with sweetness and their color makes the whole plate feel alive, even in the dead of winter.
- Red onion: Slice it thin so it's sharp but not overpowering, it adds just enough bite to balance the richness.
- Walnuts: Rough chop them so you get big, crunchy pieces that don't disappear into the greens.
- Goat cheese: Crumble it over while the chicken is still warm and it softens just a little, clinging to the greens in the best way.
- Balsamic vinegar and honey: These two create the backbone of the dressing, tart and sweet in equal measure.
- Dijon mustard: A teaspoon is all it takes to emulsify the dressing and add a quiet sharpness.
- Balsamic glaze: The final drizzle is what makes people ask for the recipe, it's sticky, concentrated, and ties every flavor together.
Instructions
- Sear the chicken:
- Heat your grill pan until it's almost smoking, then lay the oiled and seasoned chicken down without moving it for a full six minutes. Flip it once, cook another six or seven, and let it rest so the juices settle back in.
- Make the dressing:
- Whisk the olive oil, vinegar, honey, mustard, salt, and pepper in a small bowl until it thickens slightly and clings to the whisk. Taste it and adjust if it needs more honey or vinegar.
- Build the salad:
- Spread the greens on a big platter, then scatter the blueberries, onion, walnuts, and goat cheese over top. Slice the rested chicken and lay it across the center.
- Dress and glaze:
- Drizzle the dressing over everything, then finish with a generous zigzag of balsamic glaze. Serve it right away before the greens wilt.
Save There's a moment when you set this down on the table and everyone goes quiet for a second, just looking at it. The colors do that, the deep purple berries against the bright greens and the white cheese. It's one of those dishes that makes you proud without trying too hard, and that's exactly the kind of cooking I want to do.
How to Store and Reheat
Keep the chicken and greens separate if you're making this ahead, dressing the salad only when you're ready to serve. The chicken stays good in the fridge for three days, and you can slice it cold over fresh greens for quick lunches. Don't dress leftovers or the greens will turn soggy and sad overnight.
Swaps and Substitutions
Pecans work just as well as walnuts, and feta is a solid swap if goat cheese isn't your thing. I've made this with grilled shrimp instead of chicken when I had them on hand, and it was just as good. If blueberries aren't in season, try halved grapes or even dried cranberries soaked in warm water for ten minutes.
Serving Suggestions
This salad holds its own as a main dish, but it's also beautiful next to a bowl of soup or a slice of crusty bread. I've served it at summer lunches and winter dinners, and it works either way. A cold Sauvignon Blanc or a light Pinot Noir makes it feel like a real occasion.
- Add a handful of toasted sunflower seeds for extra crunch if you're out of walnuts.
- Grill the chicken with lemon zest and thyme if you want a little more brightness.
- Double the dressing and keep the extra in a jar for quick salads all week.
Save This is the kind of salad that changes how you think about salads. Make it once and you'll understand why it's stayed in my rotation this long.
Recipe FAQs
- → Can I substitute walnuts with another nut?
Yes, pecans make a great alternative to walnuts, providing a similar crunch and buttery flavor.
- → How should the chicken be cooked for best results?
Grilling or pan-searing over medium-high heat ensures the chicken is juicy with a lightly charred exterior.
- → Is it possible to prepare the dressing in advance?
The honey-balsamic dressing can be whisked together ahead of time and stored in the fridge for up to two days.
- → What greens work best in this salad?
Mixed greens like arugula, spinach, and baby kale provide a balanced, fresh base complementing the other ingredients.
- → How can I add more flavor to the chicken?
Marinating the chicken in olive oil, lemon juice, and herbs for 30 minutes enhances its flavor before cooking.