Save I threw this salad together on a gray January afternoon when I needed something bright on the table. The blueberries were sweet and firm, the goat cheese sat waiting in the fridge, and I had leftover chicken from the night before. What started as a quick lunch turned into something I craved all week. The combination of creamy, tangy, and juicy felt like exactly what winter needed.
I made this for a friend who stopped by unexpectedly, and she asked for the recipe before she finished her plate. We sat at the kitchen counter with the winter light coming through the window, and she kept saying she couldnt believe how good cold chicken could taste. That moment reminded me that some of the best meals happen without much planning.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and slice beautifully, but thighs work too if you prefer darker meat with more flavor.
- Olive oil: Used twice, once to sear the chicken and again in the dressing, so use one you actually like the taste of.
- Salt and black pepper: Simple seasoning is enough here since the goat cheese and glaze bring plenty of flavor.
- Mixed greens: Arugula adds peppery bite, spinach brings softness, and baby kale gives structure, so the mix matters more than you think.
- Fresh blueberries: They should be firm and sweet, winter blueberries from the store work just fine if theyre plump.
- Red onion: Slice it thin so it adds sharpness without overpowering the sweeter elements.
- Walnuts: Toasting them for a few minutes makes a noticeable difference, but raw works in a pinch.
- Goat cheese: Crumbled, creamy, tangy, it melts slightly into the warm chicken and ties everything together.
- Balsamic vinegar and honey: These balance each other perfectly in the dressing, tart and sweet in equal measure.
- Dijon mustard: Just a teaspoon gives the dressing body and a subtle kick.
- Balsamic glaze: This is the finishing touch that makes the salad look like it came from a bistro.
Instructions
- Sear the chicken:
- Heat your grill pan or skillet until its really hot, brush the chicken with olive oil, season both sides with salt and pepper, then sear for six to seven minutes per side until golden and cooked through. Let it rest for five minutes so the juices settle before you slice it.
- Make the dressing:
- Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper in a small bowl until it emulsifies and looks glossy. Taste it and adjust if you want more sweetness or tang.
- Assemble the salad:
- Spread the mixed greens on a big platter or divide them among individual plates, then scatter the blueberries, red onion slices, walnuts, and goat cheese over the top. Lay the sliced chicken on last so it sits on top like the star.
- Dress and finish:
- Drizzle the dressing over everything, then add a generous swirl of balsamic glaze across the whole salad. Serve it right away while the chicken is still a little warm.
Save The first time I brought this to a potluck, someone asked if I had ordered it from a restaurant. I laughed because I had made it in twenty minutes that morning, but it really does look that good on the plate. Food that feels special without being complicated is the kind I keep coming back to.
Protein Swaps That Work
I have used leftover rotisserie chicken, grilled shrimp, and even pan-fried tofu in place of the chicken breasts. Shrimp cooks faster and adds a different sweetness, tofu soaks up the dressing if you press it well first. All three versions tasted like completely different salads but worked with the same base.
What to Do with Leftovers
Store the components separately if you have any left over, the greens in one container, the dressed chicken and toppings in another. I have eaten the chicken cold straight from the fridge with just the goat cheese and balsamic glaze, and it was better than I expected. The salad does not hold up once dressed, but the parts keep for two days.
Small Tweaks That Made a Difference
I started toasting the walnuts in a dry skillet for three minutes after I realized how much nuttier they tasted that way. I also tried marinating the chicken in lemon juice and olive oil for half an hour once, and the extra brightness was worth it if you have the time.
- Add a handful of fresh mint or basil for an herby lift.
- Swap pecans for walnuts if you want a sweeter, buttery crunch.
- Use feta instead of goat cheese if you prefer something saltier and firmer.
Save This salad has become my answer to what do I make when I want something good but do not want to spend an hour in the kitchen. It works every time.
Recipe FAQ
- → What type of chicken is best for this salad?
Boneless, skinless chicken breasts work well as they cook quickly and slice easily.
- → Can I substitute walnuts in this salad?
Pecans are a great alternative if you prefer a different nut or need a substitution.
- → How is the dressing prepared?
The dressing blends olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper for a sweet and tangy finish.
- → What greens are recommended for the base?
A mix of arugula, spinach, and baby kale provides a flavorful and nutrient-rich base.
- → How should the chicken be cooked?
Grill or sear the chicken in a skillet over medium-high heat until fully cooked, then let it rest before slicing.
- → Can the chicken be marinated?
Yes, marinating in olive oil, lemon juice, and herbs for 30 minutes adds extra flavor.