This meal prep friendly Grilled Chicken Salad with Blueberries is so easy to make and comes together so quickly. Made with only a handful of ingredients, this colourful meal is the perfect salad to brighten your day!
I don’t believe in boring salads. I want salads to be filled with healthy goodness by mixing a variety of ingredients together. There’s no point in eating just plain lettuce! This salad is packed with flavour and is anything up boring.
Why You’ll Love This Grilled Chicken Salad
- It’s a simple but filling salad that can be thrown together quickly. You can purchase pre-cooked chicken to add to the salad or skip the chicken altogether.
- Not only is this salad colourful, it’s packed with flavour as well. I love how the creamy goat cheese and avocado pairs perfectly with sweet blueberries and chicken!
- You don’t really need to follow any measurements for this blueberry salad. You can just toss as much or as little of each ingredient into your bowl as you’d like! Want more lettuce? Add more. Want less chicken? Use less!
Ingredients You’ll Need
- romaine lettuce — here’s how to cut romaine lettuce for a salad.
- red onions — if you find the taste of red onions on their own to be too sharp, give them a quick soak in cold water.
- blueberries
- grilled chicken breasts — you can use chicken thighs as well. Alternatively, you can use baked chicken breasts or air fryer chicken breasts.
- pecans — almonds or cashews work as well.
- goat cheese — feel free to use whatever flavour goat cheese you have. I ususally use plain but honey flavoured goat cheese is a household favourite as well.
- avocado — I usually serve half an avocado per salad but feel free to use more or less.
- blueberry vinaigrette — I use extra blueberries to whip up a quick vinigriette but you can use whatever salad dressing you have on hand.
How to Make Grilled Chicken Salad with Blueberries
- To grill the chicken: season it as you wish and grill the chicken breasts for 6 to 8 minutes on one side with the grill covered. Flip and grill for another 6 to 8 minutes. Cook time will vary a bit depending on the size of your chicken breast so use an instant read meat thermometer to check for doneness. See my post on how to grill chicken breasts for more detailed instructions.
- Toss the romaine lettuce, red onions, blueberries, sliced chicken breasts, and pecans together.
- Top with crumbled goat cheese and sliced avocado.
- Serve with the salad dressing on the side or drizzled on top.
Recipe Tips and Notes
- The goat cheese and avocado makes the salad creamy enough that you could opt to skip the salad dressing altogether.
- Got extra goat cheese? Transfer the extra goat cheese into an airtight container. I simply press the goat cheese into a container to get all the air out and then store it in the fridge.
- Instead of grilled chicken, you can make air fryer chicken breasts or Instant Pot shredded chicken instead.
- Another salad dressing that I love for this grilled chicken salad is Creamy Poppy Seed Dressing with Tahini and Lemon Poppy Seed Dressing.
- Pecans can be swapped for sliced almonds, cashews, or whatever nut of your choice. If you’re allergic to nuts, you can try sunflower seeds or pumpkin seeds.
- You can use feta cheese or shaved parmesan in place of the goat cheese.
Make Ahead Tips
- Meal prep: to make this into a grilled chicken salad meal prep, store the salad in an airtight container for up to 4 days in the fridge. The dressing should be stored on the side.
- Make ahead: if you want to prep components of this salad ahead of time, you can grill the chicken and make the dressing 3 days before serving.
Grilled Chicken Salad with Blueberries
This meal prep friendly Grilled Chicken Salad with Blueberries is so easy to make and comes together so quickly. Made with only a handful of ingredients, this colourful meal is the perfect salad to brighten your day!
Print
Rate
Servings: 4 servings
Ingredients
- 4-6 cups romaine lettuce
- 1 red onion, thinly sliced
- 2-3 cups blueberries
- 4 grilled chicken breasts, or more, sliced
- 1 cup pecans
- 70 grams goat cheese, or to taste
- 1 cup salad dressing, divided or to taste
Instructions
- Toss the romaine lettuce, red onions, blueberries, sliced chicken breasts, and pecans together.
- Top with crumbled goat cheese and sliced avocado.
- Serve with the salad dressing on the side or drizzled on top.
Notes
To grill the chicken: season it as you wish and grill the chicken breasts for 6 to 8 minutes on one side with the grill covered. Flip and grill for another 6 to 8 minutes. Cook time will vary a bit depending on the size of your chicken breast so use an instant read meat thermometer to check for doneness. See my post on how to grill chicken breasts for more detailed instructions.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 703kcal | Carbohydrates: 25g | Protein: 61g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 781mg | Potassium: 809mg | Fiber: 6g | Sugar: 17g | Vitamin A: 4386IU | Vitamin C: 12mg | Calcium: 102mg | Iron: 4mg
More Salads to Try
- Strawberry Spinach Salad
- Chopped Chicken Salad
- Chicken Cobb Salad (Meal Prep)
- Chopped Salad with Shrimp
- Honey Chipotle Chicken Salad
- Herb Chicken Thighs Salad
- Garlic Butter Chicken Salad
Other places to connect with me
@carmyshungry on Instagram
Facebook
Shop my Amazon faves
Email: [email protected]
Leave a Reply