I’m so happy to share this Grilled Balsamic Chicken Salad with Blueberry Vinaigrette because it tastes fresh, bright, and a little special. Juicy grilled chicken is coated in a sweet and tangy blueberry balsamic sauce, then served over crisp greens with berries, almonds, and feta. Every bite is a mix of savory, sweet, and crunchy. It feels light but still filling, which makes it great for lunch or dinner.
Level: Easy
Total Time: about 30 minutes (plus marinating time)
Prep Time: about 10 minutes
Cook Time: about 20 minutes
Yield: 4 servings
Course: Lunch or Dinner
Cuisine: American
I still remember the first time I made this salad at home and how surprised I was by the blueberry dressing. Using fruit in a marinade sounded unusual, but it worked so well.
This recipe is all about balance. The chicken is savory and grilled until juicy, the blueberries add gentle sweetness, and the balsamic vinegar brings everything together with a tangy kick.
It is perfect for warm weather, easy meals, or simple meal prep. You can make parts ahead and put it all together right before eating.
How to Make Grilled Balsamic Chicken Salad with Blueberry Vinaigrette
This salad blends sweet fruit, tangy vinegar, and juicy grilled chicken into one fresh meal. Here’s how it all comes together:
• Chicken thighs seasoned and marinated for deep flavor
• A blueberry balsamic sauce that works as both marinade and dressing
• Simple grilling for tender, juicy chicken
• Fresh greens as a crisp base
• Blueberries, almonds, and feta for texture and flavor
• Easy assembly right before serving
It is a simple grilled salad with bright flavor and very little fuss.
Ingredients
• 8 boneless, skinless chicken thighs (about 2 pounds)
• Sea salt, to taste
For the Blueberry Vinaigrette and Marinade:
• 1 cup blueberries (fresh or frozen, mostly thawed if frozen)
• ¼ cup plus 1 tablespoon balsamic vinegar
• 3 tablespoons garlic-infused olive oil (or olive oil with garlic cloves)
• 1 tablespoon extra virgin olive oil
• ½ tablespoon Dijon mustard
• ¾ teaspoon sea salt
• ¼ teaspoon ground black pepper
• Optional sweetener, to taste (such as maple syrup or another preferred sweetener)
For the Salad:
• 8 cups mixed greens or lettuce, chopped if needed
• 1 cup fresh blueberries
• ½ cup sliced almonds
• ½ cup chopped green onions, green parts only (optional)
• ½ cup crumbled feta cheese (optional)
Directions
- Season the Chicken:
- Sprinkle the chicken thighs lightly with sea salt.
- Let them rest while you prepare the marinade so the salt can soak in.
- Make the Blueberry Sauce:
- Add blueberries, balsamic vinegar, oils, Dijon mustard, salt, and pepper to a blender or food processor.
- Blend for about 2 minutes, until mostly smooth.
- Taste and Adjust:
- Taste the sauce and add a little sweetener if you like.
- Pour about half of the sauce into a container and place it in the fridge for later.
- Marinate the Chicken:
- Place the chicken in a zip-top bag.
- Pour in the remaining sauce, seal the bag, and gently massage to coat the chicken.
- Chill for at least 2 hours or up to overnight.
- Preheat the Grill:
- Take the chicken and reserved dressing out of the fridge about 20 minutes before cooking.
- Heat a grill or grill pan to medium-high heat.
- Grill the Chicken:
- Remove chicken from the marinade and let excess drip off.
- Grill for about 6 minutes on the first side, then 4 to 6 minutes on the second side.
- Cook until the chicken is done and no longer pink inside.
- Rest and Slice:
- Let the grilled chicken rest for about 5 minutes.
- Slice into strips.
- Prepare the Salad Base:
- Arrange greens in bowls or on plates.
- Add blueberries, almonds, green onions, and feta if using.
- Assemble and Serve:
- Top the salad with sliced chicken.
- Drizzle with the reserved blueberry vinaigrette just before serving.
Process Details
• Fruit Marinade: Blending blueberries into the sauce adds natural sweetness and helps tenderize the chicken.
• Marinating Time: Giving the chicken time in the sauce builds deeper flavor.
• Grilling Heat: Medium-high heat cooks the chicken quickly while keeping it juicy.
• Resting the Chicken: Resting helps the juices stay inside instead of running out.
• Fresh Assembly: Adding dressing at the end keeps the greens crisp.
Tips for Success
• Chicken thighs stay juicy on the grill, but breasts can work if sliced thinner.
• Use a blender to fully break down the blueberries for a smooth dressing.
• Let the dressing warm slightly if it thickens in the fridge, then stir well.
• Taste the sauce before marinating and adjust salt or sweetness to your liking.
• Grill outdoors or indoors using a grill pan, both work well.
Serving Ideas
• Light Meal: Serve as is for a fresh lunch or dinner.
• Meal Prep: Store ingredients separately and assemble when ready to eat.
• Extra Crunch: Add more nuts or seeds if you like.
• Dairy-Free Option: Skip the feta and enjoy the salad without cheese.
• Family Style: Arrange everything on a large platter and let everyone build their own.
Storage & Freezing
• Refrigerator: Store salad parts and dressing in separate airtight containers for up to 3 days.
• Dressing Storage: The blueberry vinaigrette keeps well in the fridge for up to 1 week.
• Reheating Chicken: Warm gently or enjoy cold on the salad.
• Freezing: The dressing can be frozen for about 1 to 2 months, then thawed and stirred.
• Texture Note: Greens are best kept undressed until serving.
Nutrition Info (Approximate per Serving)
• Calories: ~450
• Protein: ~35g
• Carbohydrates: ~18g
• Fat: ~26g
• Fiber: ~4g
• Sodium: ~600mg
• Sugar: ~9g
This Grilled Balsamic Chicken Salad with Blueberry Vinaigrette is fresh, colorful, and full of bright flavor. Juicy chicken, sweet berries, and tangy dressing come together in a way that feels both simple and special.
I hope you enjoy making this recipe and sharing it with people you love. It is an easy, feel-good meal that fits right into busy days and relaxed evenings alike.
