Blueberry Goat Cheese Chicken Mix (Printable)

A fresh blend of chicken, blueberries, goat cheese, walnuts, and greens with a balsamic drizzle.

# Components:

→ Protein

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Salad Base

05 - 6 cups mixed greens (arugula, spinach, baby kale)
06 - 1 cup fresh blueberries
07 - ½ small red onion, thinly sliced
08 - ½ cup walnuts, roughly chopped
09 - 4 oz goat cheese, crumbled

→ Dressing & Glaze

10 - ¼ cup extra-virgin olive oil
11 - 2 tablespoons balsamic vinegar
12 - 1 tablespoon honey
13 - 1 teaspoon Dijon mustard
14 - Pinch of salt and pepper
15 - 2 tablespoons balsamic glaze

# Method:

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

# Expert Advice:

01 -
  • The blueberries stay fresh and juicy instead of getting cooked down, which feels almost like a secret every time.
  • Goat cheese and balsamic create an unexpectedly addictive flavor combination that lingers after you finish eating.
  • It comes together in under 40 minutes, which means a restaurant-quality dinner without the restaurant stress.
02 -
  • Don't skip the resting step after cooking the chicken—I learned this the hard way by slicing immediately and watching all the juices run out onto the plate.
  • The blueberries won't stain your goat cheese or greens if you add them just before serving, so resist the urge to assemble everything early.
  • If your balsamic vinegar tastes too sharp, it means your glaze needs to be thicker and more syrupy—this mellows the acidity and adds a subtle sweetness that ties the whole dish together.
03 -
  • Marinating the chicken in olive oil, lemon juice, and fresh herbs for 30 minutes before cooking elevates it from good to unforgettable—I usually throw in some thyme and rosemary from the garden.
  • Making your own balsamic glaze is simpler than you'd think and tastes noticeably better; just simmer a cup of balsamic vinegar in a small saucepan over medium heat until it coats the back of a spoon, about 10-15 minutes, then let it cool and thicken.
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