Grilled Chicken Salad with Blueberry Balsamic Vinaigrette Recipe

If you’re searching for a salad that absolutely sings with color and flavor, this Grilled Chicken Salad with Blueberry Balsamic Vinaigrette is bound to steal your heart (and your taste buds)! Imagine grilled chicken, tangy-sweet berries, creamy goat cheese, and crisp greens, all pulled together with a luscious, purple-hued vinaigrette that truly tastes like summer in a bowl.

Ingredients You’ll Need

This Grilled Chicken Salad with Blueberry Balsamic Vinaigrette is as beautiful as it is simple! Each ingredient plays a starring role: from the juicy berries that brighten every forkful to the tender grilled chicken and that irresistible, bold vinaigrette—the lineup is pure, delicious synergy.

• Blueberries: Add freshness, vibrant color, and sweet-tangy flavor to both the dressing and salad. Fresh is best, but thawed frozen berries work in the vinaigrette, too.
• Balsamic Vinegar: Lends bold, tangy depth to the dressing—choose a good-quality balsamic for the best flavor.
• Maple Syrup (or Honey): Balances the acidity of the vinegar with a gentle sweetness; either works, so use your favorite.
• Dijon Mustard: Helps emulsify the vinaigrette and brings a subtle, peppery tang that perks up every other ingredient.
• Olive Oil: Rich and smooth—this is your vinaigrette’s creamy, flavorful base.
• Chicken Breasts: Pounded to even thickness for juicy grilling and maximum tenderness; organic or free-range, if possible.
• Mixed Salad Greens: Grab your favorite blend (spring mix, baby spinach, or arugula) for an extra layer of color and crunch.
• Sliced Strawberries: Bring pops of juicy, ruby-red sweetness that make the salad practically sparkle.
• Blueberries (Salad): A handful of extra berries in the salad reinforce that summery theme.
• Goat Cheese: Creamy, tangy, and slightly salty—this cheese breaks into delicious little clouds scattered through every bite.
• Chopped Pecans: Toast them for the best nutty crunch, if you’d like!
• Salt and Pepper: To taste—let all those flavors shine!

Variations

The beauty of this Grilled Chicken Salad with Blueberry Balsamic Vinaigrette is how effortlessly you can swap ingredients to fit what you have—or what you’re craving. Don’t be afraid to get creative and make it uniquely yours!

• Swap the Protein: Try grilled salmon, shrimp, or tofu for a pescatarian or vegetarian twist; each brings a new texture and flavor to the bowl.
• Nut-Free Crunch: Switch pecans out for sunflower seeds or pepitas if you need to go nut-free but don’t want to sacrifice that toasty crunch.
• Change Up the Cheese: Feta, blue cheese, or even creamy burrata make wonderful stand-ins for goat cheese if you want to switch up the flavor.
• Berry Bonanza: Add raspberries or blackberries, or use all strawberries if blueberries aren’t in season—no wrong answers!

How to Make Grilled Chicken Salad with Blueberry Balsamic Vinaigrette

Step 1: Blend the Blueberry Balsamic Vinaigrette

Place the blueberries, balsamic vinegar, maple syrup, Dijon mustard, and olive oil into a blender or food processor. Blend until completely smooth and emulsified—this vibrant dressing does double duty as both a marinade and the salad’s crowning glory. Taste and adjust the salt and pepper before setting aside a portion for marinating the chicken.

Step 2: Marinate the Chicken

Pour about half a cup of your fresh vinaigrette over the chicken breasts, making sure they’re well coated. Marinate for at least 20–30 minutes; if you have longer (up to 2 hours), even better! This step infuses the chicken with amazing flavor and keeps it super juicy after grilling.

Step 3: Grill the Chicken to Perfection

Heat your grill or grill pan to medium-high. Once hot, lay on the marinated chicken and reduce the heat to medium. Cook for 3–5 minutes per side, depending on thickness—until the chicken is golden, with tempting char marks and clear juices. Don’t forget to brush on some of that reserved marinade as the chicken cooks for extra flavor!

Step 4: Rest and Slice

When the chicken is cooked through, let it rest for at least 5 minutes before slicing into juicy strips. This step keeps every bite moist and helps the flavors settle beautifully.

Step 5: Assemble the Salad

In a large bowl (or directly on serving plates), layer your favorite greens, sliced strawberries, extra blueberries, crumbled goat cheese, and toasted pecans. Top with the just-sliced grilled chicken, then drizzle generously with the remaining blueberry balsamic vinaigrette. Toss gently or serve as a composed salad—either way, you’re in for something spectacular!

How to Serve Grilled Chicken Salad with Blueberry Balsamic Vinaigrette

Garnishes

Sprinkle your salad with extra crumbles of goat cheese, a handful of whole blueberries, or a few extra toasted pecans just before serving. For an extra pop of color, scatter some torn fresh basil or mint over the top—the herbs bring another gorgeous layer of flavor to each bite.

Side Dishes

This salad is delightfully filling on its own, but it pairs beautifully with a slice of warm crusty bread, a fresh baguette, or a herby wild rice pilaf. A light, lemony soup or sweet corn chowder would also round out a spring or summer menu perfectly.

Creative Ways to Present

Arrange the Grilled Chicken Salad with Blueberry Balsamic Vinaigrette on a big, gorgeous platter for a family-style meal, or serve individually in wide, shallow bowls for a restaurant-quality presentation. For a picnic or potluck, layer the ingredients in a clear trifle dish to show off those stunning layers (just add dressing right before serving!).

Make Ahead and Storage

Storing Leftovers

Keep any leftover chicken and salad components separate, storing them in airtight containers in the refrigerator. Greens will wilt if dressed too early, so store vinaigrette in a jar and drizzle right before eating for the freshest experience.

Freezing

While the salad itself is best fresh, you can absolutely freeze extra grilled chicken—just let it cool completely, then wrap tightly and store in the freezer for up to 2 months. Avoid freezing the assembled salad or dressing, as the berries and greens won’t hold up well after thawing.

Reheating

To reheat leftover chicken for your next salad, warm gently in a skillet over low heat or in 20-second bursts in the microwave until just warmed through—you want it tender, not dry. Add it to the salad right after reheating, then dress and serve.

FAQs

Final Thoughts

If you’re ready to experience salad at its most exciting, you owe it to yourself to try this Grilled Chicken Salad with Blueberry Balsamic Vinaigrette. It’s the kind of vibrant, flavor-packed meal that feels special enough for entertaining, but easy enough for any busy night. Gather your favorite people—and prepare to wow them with every bite!

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