I made grilled lemon chicken a few days ago, and it was so flavorful and bright that I made the recipe again… but as Lemon Chicken and Blueberry Salad.
A nice, fresh chicken salad with a homemade lemon dressing (that also doubles as the chicken marinade) is just perfect for the soon arrival of spring 🙂
Light and healthy, but for sure not lacking in the flavor department.
This would be great as a lunch, dinner, or you could even meal prep a few to enjoy throughout the week.
How to Make Lemon Chicken and Blueberry Salad
First up is making the dressing.
Put 1/2 cup olive oil, 1/4 cup lemon juice, a Tablespoon ginger paste, dijon mustard, and honey in a jar with a lid.
Season with kosher salt, pepper and shake until it’s evenly combined.
Then place two chicken breasts in a gallon size plastic bag.
And add a few spoonfuls of the lemon dressing, another Tablespoon lemon juice, and some garlic.
Massage the bag until the chicken is coated.
Marinate at least an hour, or even better… overnight in the fridge.
Preheat the grill to medium/ medium high heat.
And grill the chicken 4 to 6 minutes per side.
Cook time will depend on the thickness of your chicken and how your grill heats.
I recommend using an instant read thermometer to make sure it’s above 165 degrees.
Let the chicken rest while you assemble the salad.
I am using walnuts, blueberries, and feta cheese.
Mix up your toppings with what you prefer.
First, put some spring salad mix in four bowls or plates (or containers if meal prepping).
Then, once the chicken has cooled slightly, slice it up.
And place half of a chicken breast over each of the four salads.
Top each salad with your toppings such as walnuts, blueberries, and feta cheese and we are ready to dig in.
Serve Lemon Chicken and Blueberry Salad with the lemon dressing 🙂
If you like Lemon Chicken and Blueberry Salad, you might also like these recipes…
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Lemon Chicken and Blueberry Salad
Lemon Chicken and Blueberry Salad is a bright, fresh, healthy salad with lemon marinated grilled chicken and a homemade lemon dressing
- 1/2 cup olive oil
- 1/4 cup lemon juice (plus 1 more Tablespoon for the chicken)
- 1 Tbsp honey
- 1 Tbsp dijon mustard
- 1 Tbsp grated ginger or ginger paste
- kosher salt pepper
- 2 chicken breasts
- 1 Tbsp minced garlic or garlic paste
- 6 cups field greens or spring salad mix
- 1 cup blueberries
- 3/4 cup walnuts
- 3/4 cup crumbled feta cheese
Put the olive oil, 1/4 cup lemon juice, honey, dijon mustard, ginger, kosher salt, and pepper in a mason jar or container with a lid. Shake until evenly combined.
Put the chicken in a gallon size plastic bag with a few spoonfuls of the lemon dressing, 1 more Tbsp lemon juice, garlic, kosher salt, and pepper. Marinate in the fridge at least an hour or overnight.
Preheat the grill to medium/ medium high heat. Once hot grill the chicken 3 to 5 minutes per side, or until the internal temperature is above 165 degrees.
Let the chicken cool while you assemble the salads.
Divide the lettuce mix between four plates or bowls. Top each with blueberries, walnuts, and feta.
Slice the chicken and add to the salads, serve with the lemon dressing.