A refreshing and vibrant salad that balances the sweet burst of blueberries, the tang of feta cheese, and the savory grilled chicken, perfect for healthy summer meals.
Ingredients
Scale:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
6 cups mixed salad greens (such as arugula, spinach, and romaine)
1 cup fresh blueberries
1/2 cup crumbled feta cheese
1/4 cup red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup roasted sunflower seeds
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
Prepare the Chicken: Preheat your grill to medium-high heat. Rub the chicken breasts with olive oil, salt, and pepper. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Set aside to rest before slicing.
Mix the Dressing: Combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl or jar. Whisk until emulsified or shake if using a jar.
Assemble the Salad: In a large salad bowl, toss the mixed greens with the dressing until evenly coated. Add the blueberries, feta cheese, red onion, cherry tomatoes, and sunflower seeds. Gently toss to avoid bruising the delicate blueberries.
Add the Chicken: Slice the grilled chicken into thin strips and arrange them on top of the salad. Ensure the chicken is evenly spread for taste and presentation.
Final Touch: Drizzle any remaining dressing over the top and serve immediately.
