Description
A fresh and vibrant Chicken Blueberry Feta Salad that combines juicy, pan-seared chicken breasts with sweet blueberries, tangy feta cheese, crisp mixed greens, and candied pecans, all tossed in a flavorful balsamic vinaigrette. Perfect for a healthy and colorful meal any time of the year.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad
- 4 cups mixed greens
- 1/2 cup blueberries
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced red onion
- 1/4 cup candied pecans
Dressing
- 1/4 cup balsamic vinaigrette dressing
Instructions
- Heat the skillet: Heat the olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Season the chicken: Season both sides of the chicken breasts evenly with salt and black pepper to enhance the flavor.
- Cook the chicken: Place the seasoned chicken breasts in the hot skillet and cook for approximately 6-7 minutes per side until fully cooked through and golden brown on the outside.
- Rest the chicken: Remove the cooked chicken breasts from the skillet and let them rest for 5 minutes to retain their juices.
- Slice the chicken: After resting, slice the chicken breasts into thin strips, ready to be added to the salad.
- Prepare the salad base: Place the mixed greens into a large salad bowl as the foundation of the salad.
- Add toppings: Top the greens with the sliced chicken, fresh blueberries, crumbled feta cheese, sliced red onion, and candied pecans for a balance of flavors and textures.
- Dress the salad: Drizzle the balsamic vinaigrette dressing evenly over all the ingredients in the salad bowl.
- Toss gently: Gently toss the salad to combine all ingredients thoroughly without bruising the delicate components.
- Serve: Serve immediately to enjoy the freshest flavors of this Chicken Blueberry Feta Salad.
Notes
- For best results, make sure the skillet is hot before adding the chicken to ensure a nice golden crust.
- You can substitute candied pecans with walnuts or almonds if preferred.
- If you prefer a dairy-free version, omit the feta cheese or replace it with a vegan cheese alternative.
- Use fresh balsamic vinaigrette or make your own with balsamic vinegar, olive oil, honey, and Dijon mustard for extra flavor.
- This salad is best served immediately; dress the salad just before serving to keep the greens crisp.
