Blueberry Goat Cheese Chicken (Printable Version)

A fresh mix of blueberries, chicken, goat cheese, walnuts, and greens finished with balsamic glaze.

# Ingredient List:

→ Protein

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Salad Base

05 - 6 cups mixed greens (arugula, spinach, baby kale)
06 - 1 cup fresh blueberries
07 - 1/2 small red onion, thinly sliced
08 - 1/2 cup roughly chopped walnuts
09 - 4 ounces goat cheese, crumbled

→ Dressing & Glaze

10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons balsamic vinegar
12 - 1 tablespoon honey
13 - 1 teaspoon Dijon mustard
14 - Pinch of salt and black pepper
15 - 2 tablespoons balsamic glaze

# Directions:

01 - Preheat a grill pan or skillet over medium-high heat. Brush chicken breasts with olive oil and season with salt and black pepper.
02 - Grill or sear chicken for 6 to 7 minutes per side until fully cooked. Remove from heat and allow to rest for 5 minutes before slicing thinly.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.
04 - Arrange mixed greens on a serving platter or individual plates. Top evenly with blueberries, red onion slices, walnuts, goat cheese, and sliced chicken.
05 - Drizzle the prepared dressing over the salad. Complete with a generous drizzle of balsamic glaze.
06 - Serve the salad immediately to enjoy fresh flavors and textures.

# Expert Advice:

01 -
  • The sweet-tart blueberries cut through the richness of goat cheese like a revelation, turning what could be heavy into something light and crave-able.
  • It comes together in 35 minutes flat, which means weeknight dinners feel gourmet without the stress.
  • Walnuts add that satisfying crunch that makes you feel like you're actually eating something substantial, not just rabbit food.
02 -
  • Don't skip letting the chicken rest after cooking; those 5 minutes are when the meat relaxes and the juices redistribute, turning the difference between dry and succulent.
  • Warm chicken on cool greens seems counterintuitive until you taste how it works—the heat brings out the dressing, wilts the greens just enough, and makes the goat cheese creamier.
  • If your blueberries are from the fridge, let them sit for 10 minutes before adding; cold fruit on warm food tastes muted and wrong.
03 -
  • Buy your balsamic glaze from a good source or make it yourself by simmering balsamic vinegar for 10 minutes until it thickens—store-bought is convenient but homemade tastes deeper and less sticky-sweet.
  • If the blueberries taste tart instead of sweet, add an extra 1/2 teaspoon of honey to the dressing to balance it without tasting cloying.
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