This grilled chicken blueberry salad is an ideal summer weeknight meal. It’s finished with herb candied almonds and a bright blueberry vinaigrette that’s packed with flavor.
Light enough for lunch, substantial enough for dinner—this bowl will carry you through the season.
Summer produce is at its best right now, and I’m savoring every seasonal dish. Salads have been a go-to, especially ones that feel fresh and exciting rather than routine.
I have many favorite salads, but lately I keep returning to two particular chicken salads—this recipe is one of them because it never gets old.
One of my go-to summer salads
My aim is always to make chicken dinners interesting, and to make salads taste unforgettable. Combining different textures and flavors is the easiest way to turn a simple meal into something special.
Dinner gold, lunch gold—this one works for any meal.
Right now I’m enjoying tomatoes and corn almost daily, but it’s nice to alternate with salads that highlight other summer flavors. A salad that centers on blueberries feels bright and different—perfect midweek variety.
A bowl brimming with blueberries is an ideal summer example.
What’s in this salad
Grilled chicken, juicy and tender.
Spring greens, thinly sliced cucumbers, pickled onions and lots of avocado.
Creamy goat cheese—swap for feta or your preferred cheese if you like.
Herb sugared almonds—crispy, sweet, and herbaceous.
And a blueberry vinaigrette that’s silky, tangy, and delicious enough to sip. It keeps for a few days in the fridge and livens up everything it touches.
The almonds deserve special mention—they’re inspired by the marcona almonds I use in other blueberry salads. Sugared and tossed with herbs, they’re addictive.
This recipe draws inspiration from a favorite blueberry summer salad, keeping the elements that work—blueberries, cucumbers, crunchy nuts and crisp greens—then adding grilled chicken for substance and swapping in a bold vinaigrette.
The result is a satisfying, colorful salad that’s an excellent complement to any summer table.
Perfect for a quick weeknight dinner or a leisurely weekend lunch.
Grilled Chicken Blueberry Salad
Grilled Chicken Blueberry Salad
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Ingredients
salad
- 2 boneless, skinless, chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- kosher salt and pepper
- 12 ounces spring greens, or your favorite lettuce mix
- 4 baby seedless cucumbers, thinly sliced
- 1 avocado, thinly sliced
- 4 ounces goat cheese, crumbled
- pickled onions, for topping
blueberry vinaigrette
- 1/2 cup blueberries
- ¼ cup balsamic vinegar
- 1 garlic clove, minced
- 1 tablespoon honey
- ½ lemon, juiced
- kosher salt and pepper
- 1/2 cup olive oil
herb candied almonds
- 2/3 cup marcona almonds
- 3 tablespoons sugar
- 1 teaspoon dried thyme or rosemary
Instructions
salad
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Prep the chicken first. You can marinate it a day or two ahead, or simply marinate and grill the same day. Place the chicken in a baking dish or resealable bag. Whisk together the olive oil, balsamic vinegar and a generous pinch of salt and pepper, then pour over the chicken.
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Marinate at least 30 minutes, or overnight for more flavor. While it marinates, prepare the almonds and the dressing. When ready, preheat the grill to high. Grill the chicken 5 to 6 minutes per side, or until the internal temperature reaches 165°F. Let rest 5 to 10 minutes, then slice.
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Assemble the salad with spring greens, then top with sliced chicken, blueberries, avocado, pickled onions, cucumbers and the candied almonds. Drizzle with the blueberry vinaigrette and serve.
blueberry vinaigrette
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Place all vinaigrette ingredients in a blender and process until smooth. Taste and adjust salt, pepper, or honey as needed. Store in a sealed container in the refrigerator for up to a few days.
herb candied almonds
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Heat a nonstick skillet over medium. Add the almonds, sugar and dried thyme or rosemary. Stir frequently as the sugar melts and caramelizes, coating the almonds, about 6 to 8 minutes. Watch closely to avoid burning. Transfer to parchment to cool, then break apart any clumps.
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