Best 6 Grilled Chicken Salad With Blueberry Vinaigrette Recipes

Grilled Chicken Salad with Blueberry Vinaigrette is a delightful summer dish that combines the smoky flavor of grilled chicken with the sweetness of blueberries and the tanginess of a homemade vinaigrette. This salad is packed with flavor and texture, making it a perfect choice for a light lunch or dinner. The recipe includes step-by-step instructions for grilling the chicken, making the blueberry vinaigrette, and assembling the salad. Additionally, the article provides tips for choosing the best blueberries and chicken, as well as suggestions for variations on the recipe, such as adding crumbled goat cheese or roasted nuts. With its vibrant colors and refreshing taste, this grilled chicken salad is sure to be a hit at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN BLUEBERRY PECAN SALAD WITH HONEY MUSTARD VINAIGRETTE

Grilled Chicken Blueberry Pecan Salad with Honey Mustard Vinaigrette image

Let's be honest - sometimes we go green. Sometimes we can't pass up the bread. Grilled chicken blueberry pecan salad means you don't have to choose! This crispy, crunchy recipe offers a fresh take on chicken salad. Grab your favorite leafy greens or make a savory sandwich with your honey mustard dowsed salad. You can't lose.

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pound boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup honey
3 tablespoons whole-grain Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon kosher salt
1/8 teaspoon pepper
6 cups red leaf lettuce
1 1/2 cups blueberries
1 Gala apple, cored and sliced
1/4 cup red onion, thinly sliced
1/2 cup pecans, toasted

Steps:

Preheat grill for direct heat grilling.
Season chicken breasts with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and garlic powder and grill, turning once, until chicken is cooked through. Let stand 10 minutes; slice and reserve.
In a bowl, whisk honey, Dijon mustard, vinegar, olive oil, garlic, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper until blended.
In a bowl, combine lettuce, blueberries, apple, red onion and pecans and toss with some (about 1/2 cup) of the dressing.
Arrange sliced chicken over lettuce mixture and drizzle with additional dressing.

BLUEBERRY-BALSAMIC GRILLED CHICKEN SALAD

Blueberry-Balsamic Grilled Chicken Salad image

Lettuce burnout? Check out our tasty blueberry-balsamic spin on grilled chicken salad. Buh-bye, boring. Hello, fabulous.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 pkg. (10 oz.) torn mixed salad greens
1 red pepper, cut into thin strips, then cut crosswise in half
1 cup fresh blueberries
1/3 cup thin small red onion slices, separated into rings
3 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/2 cup pine nuts, toasted
1/4 cup sliced fresh basil

Steps:

Heat grill to medium-high heat.
Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 10 min. to marinate. Meanwhile, cover 4 large plates with salad greens; top with peppers, blueberries and onions. Gradually whisk remaining dressing into mayo in bowl until blended. Refrigerate salads and mayo mixture until ready to use.
Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
Cut chicken into thin slices. Drizzle mayo mixture over salads; top with chicken, nuts and basil.

Nutrition Facts : Calories 410, Fat 25 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 450 mg, Carbohydrate 18 g, Fiber 4 g, Sugar 8 g, Protein 28 g

BLUEBERRY CHICKEN SALAD

Blueberry Chicken Salad image

On weekday mornings, I whip up this fun chicken and blueberry combination in minutes to take for lunch. It also works as a nice light salad for a summer supper, and it's a cinch to double it for a shower or potluck. -Kari Caven, Coeur d'Alene, ID

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
3/4 cup lemon yogurt
3 tablespoons mayonnaise
1/2 teaspoon salt
Bibb lettuce leaves, optional

Steps:

Set aside a few blueberries for topping salad. In a large bowl, combine chicken, celery, red pepper, green onions and remaining blueberries. In a small bowl, mix yogurt, mayonnaise and salt. Add to chicken mixture; gently toss to coat. , Refrigerate until serving. If desired, serve over lettuce. Top with reserved blueberries.

Nutrition Facts : Calories 277 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 441mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

SUMMER CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Summer Chicken Salad with Raspberry Vinaigrette image

This best-of-the-season salad is guaranteed to be a hit! It's piled high with fresh fruits and veggies, chicken and greens, drizzled with a tasty raspberry vinaigrette-and simply delicious. -Heidi Farnworth, Riverton, Utah

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (10 ounces) ready-to-serve salad greens
3-1/2 cups cubed cooked chicken
1 cup fresh sugar snap peas
1 cup fresh blueberries
1 cup fresh raspberries
1 celery rib, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon seedless red raspberry preserves
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 cup slivered almonds, toasted

Steps:

Place the salad greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with almonds.

Nutrition Facts : Calories 318 calories, Fat 18g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 287mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.

SALAD WITH GRILLED CHICKEN

Salad with Grilled Chicken image

"I feel like I am serving fine restaurant-quality food with this dish," writes Dianna Wissinger of Lawrenceburg, Indiana. "Every single guest asked for the recipe when I made it for a get-together."

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons minced fresh parsley
4-1/2 teaspoons Dijon mustard
1 green onion, chopped
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
4 cups shredded romaine
6 bacon strips, cooked and crumbled
1 large tomato, chopped
1/2 cup sliced fresh mushrooms
1/3 cup chopped walnuts, toasted

Steps:

In a small bowl, whisk the first nine ingredients. Place the chicken in a large resealable plastic bag; add 6 tablespoons vinaigrette. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining vinaigrette until serving., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. Cut into strips. , In a large bowl, combine the romaine, bacon, tomato, mushrooms, walnuts, chicken and reserved vinaigrette; toss to coat.

Nutrition Facts :

GRILLED CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Grilled Chicken Salad With Raspberry Vinaigrette image

Make and share this Grilled Chicken Salad With Raspberry Vinaigrette recipe from Food.com.

Provided by EmmyDuckie

Categories < 4 Hours

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless skinless chicken breast
1 cup white wine
1 teaspoon cayenne pepper, ground
1 teaspoon salt
8 cups baby spinach leaves
2 blood oranges, peeled and sectioned
1/2 small red onion, sliced
1 avocado, sliced
1/4 cup white balsamic vinegar
2 tablespoons olive oil
2 tablespoons white wine
1/4-1/2 teaspoon cayenne pepper
1 tablespoon seedless raspberry preserves
salt

Steps:

Mix wine, salt, and cayenne pepper, pour over chicken breasts and marinate at least 2 hours, preferably overnight.
Drain marinade, and pat dry chicken.
Grill on outdoor grill or grill pan until done, cut into bite sized slices, keep warm.
Combine dressing ingredients in a jar with a tight fitting lid. It may be necessary to microwave for a few seconds to get the preserves incorporated.
Toss spinach with dressing, divide onto 4 plates, top with orange, onion, and avocado, and sliced chicken.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your salad.
Don't overcook the chicken: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
Make sure the chicken is well-seasoned: Season the chicken with salt, pepper, and any other desired spices before grilling.
Let the chicken rest before slicing: This will help the juices redistribute throughout the chicken, making it more tender and flavorful.
Use a variety of greens in your salad: This will add color, texture, and flavor.
Don't be afraid to experiment with different fruits and vegetables: The possibilities are endless!
Use a light vinaigrette dressing: A heavy dressing will overpower the other flavors in the salad.
Serve the salad immediately: This will prevent the greens from wilting.

Conclusion:

Grilled chicken salad with blueberry vinaigrette is a delicious and healthy summer meal. It's perfect for a light lunch or dinner, and it's also great for picnics and potlucks. With a little planning, you can easily make this salad ahead of time, making it a great option for busy weeknights.