Grilled Balsamic Chicken Salad with Blueberry Vinaigrette Recipe

Sweet, tangy, and bursting with color, Grilled Balsamic Chicken Salad with Blueberry Vinaigrette is my definition of a summer main course that feels special yet easy. Each bite is a celebration of juicy grilled chicken, vibrant salad greens, crunchy almonds, and a sapphire-tinted vinaigrette you’ll want to drizzle on everything. If you’re craving a salad that eats like a meal—layered with flavors, textures, and that irresistible blueberry twist—this one is destined to be your new go-to!

Ingredients You’ll Need

What I absolutely love about Grilled Balsamic Chicken Salad with Blueberry Vinaigrette is that each ingredient shines and brings something deliciously intentional to the table. From the juiciness of the chicken to that pop of fresh blueberry sweetness, every component adds depth, crunch, and gorgeous color—without a stitch of fuss.

• Boneless, skinless chicken thighs: Juicy, quick-cooking, and especially flavorful on the grill—my favorite for this salad!
• Sea salt: The unsung hero for seasoning the chicken and drawing out its natural savoriness; don’t skip it.
• Fresh or frozen blueberries: Essential for both the vinaigrette and salad topping—choose plump berries for the brightest flavor.
• Balsamic vinegar: Rich and tangy, it’s the backbone of both the marinade and the vinaigrette.
• Garlic-infused olive oil or extra virgin olive oil with garlic cloves: Infuses the dressing and chicken with gentle warmth; choose according to your dietary needs.
• Dijon mustard: Adds zippy depth, tying together the sweetness of the blueberries and the tang of the balsamic.
• Maple syrup, stevia, or preferred sweetener (optional): For balancing tart berries—totally up to your taste and the sweetness of your fruit.
• Spring mix or red leaf lettuce: The lush, leafy base—feel free to chop for easier eating or use your favorite greens.
• Sliced almonds: For crunch, richness, and visual appeal (substitute with pumpkin seeds if you need nut-free).
• Scallions (green tops only): A subtle bite and a fresh, grassy note that lifts the whole salad (optional, and easy to leave out for onion-free).
• Crumbled feta (optional): Creamy, salty, and the perfect finishing touch—delicious, but not essential if you do dairy-free or Whole30.

Variations

This salad is the ultimate recipe chameleon—it loves to be customized! Whether you’re catering to allergies, craving a seasonal twist, or just using what’s already in your fridge, Grilled Balsamic Chicken Salad with Blueberry Vinaigrette is incredibly easy to adapt for every appetite and occasion.

• Switch the protein: Try grilled shrimp, salmon, or even crispy tofu for a vegetarian spin—each soaks up the vinaigrette beautifully.
• Vary the greens: Use arugula for a peppery kick, spinach for extra iron, or chopped romaine for crunch.
• Make it nut-free: Sub sliced almonds with roasted pumpkin seeds or sunflower seeds for the same satisfying crunch (perfect if allergies are a concern).
• Add more fresh fruit: Blackberries, strawberries, or even diced peaches play nicely with blueberries and balsamic for extra sweetness and color.
• Omit cheese for paleo/Whole30: Simply leave out the feta if you’re dairy-free—trust me, the salad is still crave-worthy!

How to Make Grilled Balsamic Chicken Salad with Blueberry Vinaigrette

Step 1: Season and Rest the Chicken

Start by generously seasoning the chicken thighs with sea salt. If you have the time, let them rest at room temperature for 30 minutes before marinating—this helps the salt penetrate and sets the stage for juicy, flavorful chicken. You’ll be amazed at the difference this simple step makes!

Step 2: Make the Blueberry Vinaigrette/Marinade

Blend together fresh or thawed blueberries, balsamic vinegar, olive oil, Dijon mustard, salt, pepper, and your sweetener of choice. Let the blender do its thing until the berries break down and the mixture is vibrantly smooth. Taste and adjust salt or sweetness—remember, half will dress the salad, and half will work its magic on the chicken.

Step 3: Marinate the Chicken Thighs

Place the salted chicken thighs in a large zip-top bag and pour over half the vinaigrette. Seal it up and massage to coat well—don’t be shy! Pop them in the fridge for at least 2 hours, or overnight if planning ahead. The chicken gets deeply infused with that glorious, tangy, slightly sweet flavor.

Step 4: Fire Up the Grill

About 20 minutes before you’re ready to cook, pull the marinated chicken and reserved vinaigrette from the fridge. Preheat your grill or grill pan to medium-high (about 400°F). Remove the chicken from the marinade, letting the excess drip off—don’t worry if the thighs look a little inky after grilling, that’s the delicious balsamic caramelizing!

Step 5: Grill to Perfection

Grill your chicken thighs for about 6 minutes on one side and 4–6 minutes on the other, or until the thickest part registers 165°F on an instant-read thermometer. Rest the cooked chicken for a full 5 minutes so every bite stays succulent and tender before slicing into strips.

Step 6: Prep the Salad Ingredients

While the chicken grills and rests, prep your greens, slice the almonds, chop the scallions, and crumble the feta. Pop the blueberries into little mounds of color, then give the reserved blueberry vinaigrette a good whisk to recombine.

Step 7: Assemble and Serve

Build each salad plate with a generous mound of greens, slices of juicy grilled chicken, a scatter of blueberries, sliced almonds, and scallions. Add crumbled feta if you like. Just before serving, drizzle the blueberry vinaigrette over everything—no one will resist that pop of color and tangy-sweet flavor!

How to Serve Grilled Balsamic Chicken Salad with Blueberry Vinaigrette

Garnishes

Give this salad a finishing touch with a scattering of extra blueberries, a handful of bright fresh herbs like mint or basil, and an extra dusting of sliced almonds or feta. A few edible flowers, such as violets or nasturtiums, make it truly dinner-party worthy!

Side Dishes

Pair your Grilled Balsamic Chicken Salad with Blueberry Vinaigrette alongside crusty sourdough, fluffy quinoa, or a cold glass of sparkling lemonade for a meal that feels luxuriously complete. For heartier vibes, add a fresh corn on the cob or grilled asparagus on the side.

Creative Ways to Present

Showcase this salad on a big wooden platter for family-style serving, or build individual layered jars for picnics and meal prep. Skewer the grilled chicken for a fun, interactive twist, and serve the blueberry vinaigrette in a pretty pitcher at the table.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken, salad greens, and blueberry vinaigrette separately in airtight containers in the refrigerator. The chicken and ingredients will stay fresh for up to 3 days, while the vibrant vinaigrette lasts about a week—perfect for quick salads or wraps later in the week.

Freezing

While the fresh salad components aren’t freezer-friendly, you can freeze the cooked chicken on its own. Cool completely, slice, and store in a freezer bag for up to 2 months. Thaw in the fridge overnight before using for best texture and flavor.

Reheating

To reheat chicken, gently warm slices in a skillet over low heat until just heated through, or microwave on low in short bursts. Serve atop fresh greens and drizzle with chilled or room-temperature blueberry vinaigrette for a quick and tasty lunch or dinner.

FAQs

Final Thoughts

If you’re searching for a fresh, vibrant meal that’ll have everyone asking for seconds, give Grilled Balsamic Chicken Salad with Blueberry Vinaigrette a spot on your menu. It’s one of those recipes that looks fancy, tastes incredible, and brings a little extra joy to any table—exactly what every homemade meal should be!

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