Blueberry Goat Cheese Chicken (Printable)

A fresh winter salad combining blueberries, chicken, goat cheese, walnuts, and balsamic glaze for a light meal.

# What You'll 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 pepper
15 - 2 tablespoons balsamic glaze

# How-To Steps:

01 - Preheat a grill pan or skillet over medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper.
02 - Grill or sear chicken for 6 to 7 minutes per side until fully cooked. Allow to rest for 5 minutes, then slice thinly.
03 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until combined.
04 - Arrange mixed greens on a serving platter or plates. Top with blueberries, sliced red onion, walnuts, crumbled goat cheese, and sliced chicken.
05 - Drizzle the salad with the dressing and a generous amount of balsamic glaze. Serve immediately.

# Expert Tips:

01 -
  • It feels fancy but comes together faster than ordering takeout, and youll actually feel good after eating it.
  • The textures are wildly satisfying—creamy, crunchy, juicy, and tender all in one forkful.
  • Leftovers pack beautifully for lunch the next day, and somehow taste even better once the flavors meld overnight.
02 -
  • If you overcook the chicken, it turns into rubber, so use a meat thermometer and pull it at 165°F, carryover heat will finish the job.
  • Dont dress the salad until youre ready to eat, soggy greens are the fastest way to ruin this dish.
  • Balsamic glaze is thicker and sweeter than regular vinegar, if you only have vinegar, simmer it with a little sugar until syrupy.
03 -
  • Let the chicken rest on a cutting board before slicing, if you cut it too soon all the juices run out and youre left with dry meat.
  • Use a squeeze bottle for the balsamic glaze if you have one, it gives you control and makes the drizzle look effortlessly professional.
  • Toast the walnuts even if youre in a hurry, those few minutes transform them from plain to irresistible.
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