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Top down view of a fresh Blueberry Spinach Salad with grilled chicken, avocado, and pecans in a wooden bowl

Make Chicken Blueberry Feta Salad

A vibrant and refreshing salad featuring tender pan-seared chicken, sweet blueberries, tangy feta cheese, and crunchy pecans, all tossed with a light lemon-poppy seed vinaigrette. Perfect for a healthy and satisfying meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American, Mediterranean-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 lbs Boneless, skinless chicken breasts sliced horizontally into 1/2-inch thick cutlets
  • 1 tsp Olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Garlic powder
  • 1/4 tsp Paprika
For the Salad
  • 6 cups Mixed greens or spinach
  • 1 cup Fresh blueberries rinsed
  • 4 oz Feta cheese crumbled
  • 1/2 cup Pecans chopped, or walnuts
  • 1/4 cup Red onion thinly sliced
For the Lemon-Poppy Seed Vinaigrette
  • 1/4 cup Extra virgin olive oil
  • 2 tbsp White wine vinegar or apple cider vinegar
  • 1 tbsp Fresh lemon juice
  • 1 tbsp Honey or maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 tsp Poppy seeds

Equipment

  • Large Skillet
  • Cutting Board
  • Sharp Knife
  • Large Mixing Bowl
  • Small Bowl or Jar
  • Whisk

Method
 

Prepare the Chicken
  1. Pat chicken breasts dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika.
  2. Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 4-6 minutes per side, or until cooked through and no longer pink in the center (internal temperature reaches 165°F/74°C).
  3. Remove chicken from skillet and let it rest on a cutting board for 5 minutes. Once slightly cooled, dice or shred the chicken into bite-sized pieces. Set aside.
Make the Dressing
  1. In a small bowl or jar, whisk together the extra virgin olive oil, white wine vinegar, lemon juice, honey, Dijon mustard, salt, black pepper, and poppy seeds until well combined and emulsified. Taste and adjust seasoning if needed.
Assemble the Salad
  1. In a large mixing bowl, combine the mixed greens, fresh blueberries, crumbled feta cheese, chopped pecans, and thinly sliced red onion.
  2. Add the diced or shredded chicken to the bowl.
  3. Pour about half of the lemon-poppy seed vinaigrette over the salad ingredients. Toss gently to coat everything evenly. Add more dressing if desired, but avoid over-dressing.
Serve
  1. Divide the Make Chicken Blueberry Feta Salad among four plates and serve immediately.

Notes

For meal prep, store cooked chicken and dressing separately from the salad greens and toppings. Combine just before serving to prevent sogginess.
Feel free to add other ingredients like cucumber, avocado, or grilled corn for extra flavor and texture.
Any leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days.