Blueberry Goat Cheese Chicken (Print Version)

Juicy blueberries, tender chicken, creamy goat cheese, walnuts, and tangy balsamic glaze on mixed greens.

# Components:

→ 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 black pepper
15 - 2 tablespoons balsamic glaze

# Directions:

01 - Preheat a grill pan or skillet over medium-high heat. Brush chicken breasts with olive oil and season with salt and black pepper.
02 - Grill or sear the chicken breasts for 6 to 7 minutes per side until fully cooked. Allow to rest for 5 minutes before slicing thinly.
03 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
04 - Layer mixed greens on a platter or individual plates. Top evenly with blueberries, red onion, walnuts, goat cheese, and sliced chicken.
05 - Drizzle prepared dressing over the salad and finish with a generous drizzle of balsamic glaze.
06 - Serve immediately to preserve freshness and texture.

# Expert Advice:

01 -
  • It tastes elegant but comes together faster than most weeknight dinners.
  • The balsamic glaze makes everything look restaurant-worthy without any real effort.
  • Every bite has texture, sweetness, creaminess, and crunch all at once.
  • You can prep the components ahead and assemble it cold or warm.
02 -
  • Dont skip resting the chicken or it will lose all its juices when you slice it.
  • If your balsamic glaze is too thick, warm it gently in the microwave for ten seconds so it drizzles easily.
  • Dress the salad right before serving or the greens will wilt and lose their crispness.
03 -
  • Make extra dressing and keep it in a jar in the fridge, it works on roasted vegetables and grain bowls all week.
  • If you cannot find balsamic glaze, simmer balsamic vinegar with a little honey until it thickens and coats a spoon.
  • Let the chicken come to room temperature before cooking so it sears evenly and stays juicy inside.
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