Dinner

Chicken Blueberry Feta Salad Recipe

ByAiden Wells January 13, 2026January 13, 2026

Introduction

This Chicken Blueberry Feta Salad is a vibrant and refreshing dish perfect for a light lunch or dinner. Combining juicy grilled chicken with sweet blueberries, tangy feta, and a honey-balsamic vinaigrette, it offers a delightful balance of flavors and textures.

A close-up of a fresh mixed salad in a wooden bowl, showing three main layers: the bottom layer is a mix of green and purple leafy greens with a slightly shiny texture, the middle layer features small chopped light green cucumber pieces and thin slices of red onion, while the top layer includes pieces of cooked golden brown chicken breast, small dark blueberries, dried red cranberries, and some crushed nuts sprinkled throughout. Two light wooden spoons are partly visible in the background resting in the salad. The surface below the bowl has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tbsp olive oil
1/4 cup balsamic vinegar
1/2 clove garlic, minced
1 tbsp honey
1/4 tsp salt
1/8 tsp pepper
1 lb boneless, skinless chicken breasts
Salt and pepper, for seasoning chicken
4 cups (5 oz | 142g) spring mix greens
1/2 cup (65g) dried cranberries
1 – 1 1/4 cups (149g-186g) blueberries
1/2 cup (65g) chopped red onion
1 cup (135g) chopped cucumber
3/4 cup (92g) crumbled feta

Instructions

Step 1: To make the vinaigrette, combine olive oil, balsamic vinegar, minced garlic, honey, salt, and pepper in a bowl or mason jar. Whisk or shake well to blend, then set aside.
Step 2: Season the chicken breasts all over with salt and pepper. Grill them over high heat for 6-8 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice it.
Step 3: In a large bowl, place the spring mix greens. Top with dried cranberries, blueberries, chopped red onion, cucumber, and crumbled feta. Add the sliced chicken on top, then drizzle the vinaigrette and toss gently to combine.
Step 4: Divide the salad evenly between 2 or 3 plates and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken in half the vinaigrette for 30 minutes before grilling.
Swap blueberries for fresh strawberries or blackberries depending on the season.
To make it vegetarian, omit the chicken and add grilled tofu or chickpeas instead.
Add toasted walnuts or pecans for a crunchy texture and nutty taste.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the vinaigrette separate to prevent the greens from becoming soggy. When ready to eat, toss everything together fresh. Grilled chicken can be reheated gently or enjoyed cold in the salad.