Blueberry Chicken Chopped Salad

Let me tell you about my absolute favorite summer salad this Blueberry Chicken Chopped Salad! It’s the perfect mix of sweet, savory, and crunchy, all tossed together in the most amazing lemon dressing. I first made this on a hot August night when I needed something light but satisfying, and wow, did it hit the spot!

The juicy blueberries and tender chicken play so nicely with the salty feta and toasty pecans. And that dressing? Just wait until you try it, it’s so simple but makes all the difference. What I love most is how easy this comes together. In about 20 minutes, you’ve got a restaurant-worthy salad that’s packed with fresh flavors and textures. Trust me, once you try this combo, you’ll be making it all season long!

Table of Contents

Ingredients for Blueberry Chicken Chopped Salad

Here’s everything you’ll need for this flavor-packed salad – I like to group my ingredients so I’m not running around the kitchen like a crazy person when it’s time to cook!

For the salad base:

• 1 pound boneless, skinless chicken breasts (or thighs if you prefer dark meat)
• 12 ounces Romaine hearts or little gem lettuce, chopped into bite-size pieces (about 6 cups)
• 1 pint (2 cups) fresh blueberries – try to get the plumpest ones you can find!
• 1 small red onion, finely diced (about ½ cup)
• 1 cup pecans, toasted and roughly chopped
• 5 ounces crumbled feta or goat cheese

For the lemon vinaigrette:

• 3 tablespoons good olive oil
• 1 tablespoon fresh lemon juice (about half a lemon)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper

That’s it! Simple, fresh ingredients that come together beautifully. Now let’s get chopping!

How to Make Blueberry Chicken Chopped Salad

Okay, let’s get cooking! This salad comes together in just a few simple steps, but I’ve got some tricks to make sure every bite is perfect. Follow along and you’ll have a restaurant-quality meal in no time.

Preparing the Chicken

First things first – that juicy chicken! Season both sides generously with salt and pepper. Heat your olive oil in a pan over medium-high heat until it shimmers (that’s when you know it’s ready). Cook the chicken for 4-5 minutes per side until golden brown and no longer pink inside. Here’s my secret: don’t poke and prod it! Let it develop that beautiful crust. Then transfer to a cutting board and let it rest for 5 minutes – this keeps all those delicious juices inside when you dice it.

Assembling the Salad

While the chicken rests, whisk together that zesty lemon dressing – just shake everything in a jar if you’re feeling lazy! In your biggest bowl, toss together the chopped lettuce, blueberries, pecans, red onion, cheese, and that gorgeous chicken. Drizzle with dressing and toss gently until everything’s coated but not drowned. Want to take it up a notch? Throw in some avocado slices or cucumber for extra freshness. Now dig in – this salad doesn’t wait!

Why You’ll Love This Blueberry Chicken Chopped Salad

Oh my gosh, where do I even start? This salad has become my go-to for so many reasons, and I know you’ll fall in love with it too. Here’s why:

• It’s the perfect texture party – crisp lettuce, juicy blueberries, crunchy pecans, and creamy cheese all in one bite!
• That dressing is life-changing – just enough tang from the lemon to balance the sweet blueberries and salty cheese.
• So dang easy – 25 minutes from fridge to table, even on my most chaotic weeknights.
• Endlessly customizable – swap in what you love or what’s in season (I’ve used strawberries when blueberries were crazy expensive).
• Actually fills you up – no sad desk salads here! The chicken and nuts keep you satisfied for hours.

Seriously, this salad checks all the boxes quick, delicious, and packed with everything good. You’re gonna want to make it on repeat!

Looking for a protein-packed main? Try these bold Grilled Chimichurri Steak Kabobs alongside your BBQ baked beans.

Tips for the Best Blueberry Chicken Chopped Salad

After making this salad more times than I can count, I’ve picked up some foolproof tricks to make it absolutely perfect every single time. First toast those pecans! Just 5 minutes in a dry pan brings out their nutty depth. And here’s my secret weapon: chill the dressing for 10 minutes before tossing – the flavors marry beautifully.

Keep your knife skills sharp! Uniform dicing means every forkful gets a perfect mix of flavors. Oh, and don’t dress the salad until you’re ready to serve – nobody likes soggy lettuce. Last pro tip? Taste a blueberry first – if they’re extra sweet, you might want to dial back the honey in the dressing just a smidge.

Variations for Blueberry Chicken Chopped Salad

One of my favorite things about this salad is how easily you can mix it up! Swap spinach for romaine when you want something different – the earthy flavor pairs beautifully with the sweet blueberries. Out of pecans? Walnuts make a fantastic substitute with their slightly bitter crunch. And if lemon isn’t your thing, try a balsamic vinaigrette instead – its deep sweetness plays off the blueberries in the most delicious way!

Storing and Serving Suggestions

Here’s the deal – this salad is best fresh, but if you must store it, keep the undressed ingredients in an airtight container for up to a day (the lettuce will thank you). When serving, I love pairing it with crusty bread for scooping up every last blueberry and crumble of feta, or a tall glass of iced tea for the ultimate refreshing meal. Pro tip: pack the dressing separately in a little jar for next-day lunches!

Nutritional Information

Nutritional values are estimates only and will vary depending on the specific ingredients and brands you use. This salad packs plenty of protein, healthy fats, and vitamins from all those fresh ingredients!

Blueberry Chicken Chopped Salad FAQs

I get asked about this salad all the time, so let me answer the questions that pop up most often!

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