Berry Blue Cheese Salad with Chicken and Blueberry Balsamic Dressing

Sweet berries, savory chicken, and tangy blue cheese are beautifully paired with a bright, stunning blueberry balsamic dressing that is as wholesome as it is bright and fun in this simple salad.

WHAT’S NEW?

I’m craving a vacation. Everyone at work is off and the office is feeling lonely and the beach, more than usual, is calling my name. The girls’ cheer program is gearing up to kick off, soccer season is around the corner, and the girls are anxiously awaiting teacher assignments. For the first time ever, Shea has also expressed interest in back-to-school shopping. Seeing as she has never, ever been to a store to actually shop and try on clothes, it’s a curious request. It’s also a request I may grant if we end up with some rainy weekend weather at some point in the next month or so. It just seems like something a mother and daughter ought to do in preparation for 3rd grade. THIRD GRADE?! How, how, how!? Not okay!

ROLL CALL FOR THIS RECIPE

• Salad Fanatics: This summer staple is a must-make healthy salad. The fresh ingredients and blueberry balsamic dressing recipe are not only delicious but absolutely stunning in terms of presentation. Thank you, blueberries! A green salad is next level with fresh strawberries and blueberries and is one of my favorite ways to to incorporate healthy eating – never skimp on the salad add-ins or color!
• Homemade Dressing: A homemade balsamic dressing (not quite a blueberry or balsamic vinaigrette, if we’re being technical) is a fun way to incorporate fruit INTO your dressing, adding color and nutrition. Making homemade dressings is quite simple and following a simple recipe such as this will show just how easy it can be. Top any combination of salad ingredients with this sweet and slightly tangy dressing and you’re sure to create a much loved salad creation.
• Weeknight Warriors: Ready in a flash thanks to leftover or repurposed chicken, this meal is on the table in under 20 minutes – TOPS!

KEY INGREDIENTS AND SUBSTITUTIONS

• Salad Greens: Mixed greens, spring mix, baby spinach, chopped romaine, arugula – any combination here will do. Use the crisp greens or lettuce or mixture that you prefer in a salad recipe. You can even use kale to create a kale salad – you do you!
• Blue Cheese: I love tangy blue cheese and it’s contrast with the sweet berries, however feta cheese or creamy goat cheese…or no cheese whatsoever would work great, too!
• Almonds: I chose slivered almonds for their ultra-crispy texture and fun shape, however any variety of nut will do. Unsalted, roasted, lightly salted…whatever you prefer. to keep things lower in sodium, roasted and unsalted is a nice compromise on good taste and nutrition!
• Red Onion: If you prefer to omit, no problem!
• Berries: I used equal parts fresh blueberries and sweet strawberries in the salad, however raspberries or blackberries would be wonderful choices, too. Summer’s fresh berries in the peak summer months – there’s nothing better! Frozen blueberries can also be used in the dressing. Simply thaw a bit before beginning for best results.
• Chicken: I love using leftover grilled chicken (best to season the chicken before cooking, if able) or rotisserie chicken. 
• Olive Oil: Extra virgin olive oil is my go-to as a minimally processed, rich, wholesome oil that’s great in this blueberry dressing. You can absolutely substitute in another mild-flavored oil of choice, such as sunflower, safflower, or avocado oil. All are high in unsaturated fats and offer a neutral-ish flavor.
• Balsamic Vinegar: Vinegar quality matters, people! I don’t feel this way about all ingredients, but balsamic vinegar is in the top 3. We have a local store that sells BLUEBERRY vinegar (blueberry balsamic vinegar) and it is beyond delish. Buy something thick and syrupy or consider simmering a lower quality vinegar for a few minutes to reduce and bring to room temperature before using in the dressing, especially if you prefer something a bit on the sweeter side. If you prefer to use apple cider vinegar or a white balsamic vinegar, that works well, too. You may want to increase the honey by 1 tablespoon if making this substitution as these vinegars are less sweet than balsamic. Taste as you go; you want to achieve the right amount of sweetness.
• Honey: Pure maple syrup or agave are great substitute here!
• Lemon Juice: Apple cider vinegar, red wine vinegar, white wine vinegar, or additional balsamic vinegar will do here. You may wish to taste test and adjust the honey, salt, and black pepper to ensure the flavor is what you’d like.

VARIATIONS, STORAGE, and TIPS

• There’s no shortage of salad toppings and add-ins to consider: mandarin oranges, bell pepper, crunchy pecans, tangy goat cheese, poppy seeds, sunflower seeds, Parmesan cheese, fresh cherries, roasted squash, cooked quinoa, pomegranate arils, or any other combination of nuts and seeds such as crunchy pecans and pepitas.
• Store leftover homemade salad dressings in a mason jar in the fridge for up to a week. If there’s any leftovers, you’ll want to enjoy the homemade dressing on other summer salads throughout the week. Consider doubling the recipe or swapping in different fruits for the blueberries. Any fresh fruit in the same portion (3/4 cup) will work well!
• Store leftover ingredients separately in airtight container(s).

FAQ

Can I use a food processor instead of a blender?

Sure can! Wrap a towel around the connecting bottom and top rim of the food processor to limit any escaping liquid. I find this is especially helpful when using a mini food processor or mini food prep.

Can I make chicken for this recipe if I don’t have leftovers or rotisserie chicken available?

Certainly! If you don’t have leftover chicken, simply bake chicken in a baking dish sprayed with nonstick cooking spray that has been seasoned with a bit or salt and pepper or an all-purpose seasoning for 16-18 minutes at 450 degrees F and having reached an internal temperature of 165 degrees. Alternatively, you can grill the chicken (cook chicken and summer cookouts!). Allow the chicken to cool before slicing against the grain or cutting into bite-sized pieces. For added flavor, marinade the chicken for at least an hour, up to a day, in Italian dressing in the fridge.

NUTRITIONAL MERITS

• Gluten-free: This recipe is naturally gluten-free.
• High-Fiber: With over 5 grams of fiber per serving, this salad is high in fiber.
• Low Carb: With about 21 grams of carbohydrate per serving, this meal is fairly low in carbohydrate. 
• Vegetarian: Eliminate the chicken to turn this salad vegetarian.
• Vegan Option: Omit the cheese and chicken (and swap in maple syrup or agave) to make this salad vegan. 

 Don’t eat boring salads!

• Cherry Pecan Salad with Goat Cheese and Balsamic Vinaigrette
• Fennel, Apple, and Red Onion Salad with Crispy Tempeh and Walnut Cream
• Honey Chili-Lime Shrimp Salad
• Blackened Shrimp and Avocado Salad with Citrus-Herb Dressing
• Grilled BBQ Chicken Skewer Salad
• Chicken Caesar with a Twist & Shrimp Caesar Salad with a Twist
• Crunchy Thai Chicken Salad with Peanut Dressing
• Crispy Italian Chicken and Bacon Salads with Tahini Pesto Dressing and Sourdough Croutons
• Tex-Mex Chicken Chopped Salad
• Chimichurri Steak and Vegetable Salad

Be well,