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This gorgeous summer salad is all about the crunchy sweetness of dried blueberries paired with the creaminess of goat cheese.

I’ve said before that if I’m going to choose to eat a salad over another entree option it has to be really special. This Blueberry Goat Cheese Salad with Chicken certainly qualifies. It is absolutely worth sacrificing another entree option if it means I get to enjoy this delightful dish. This salad is truly so yummy but easy to make. I love it for lunch or a light dinner.

I like spring mix for my salad base. Spinach or a spinach/arugula blend would also work well. On top of the delicious greens we’re adding chicken, dried blueberries, crumbled goat cheese, and chopped pecans.

Use any fully cooked chicken. This salad is a great way to use leftover grilled chicken or a store-bought rotisserie.

Let’s talk about the dressing. Gah it is a favorite of mine and has been since I first created it for my Easy Kale Salad with Honey Lemon Dressing. Three ingredients! That’s all you need for a dressing that’s both sweet and tangy. I could eat it on basically anything. Keep your judgment to yourself until you’ve tried it and then I’m positive you’ll agree with me.

Blueberry Goat Cheese Salad with Chicken Ingredients

  • Spring mix: Use any lettuce you like. I enjoy a spring mix for this salad. Spinach or a spinach/arugula blend would also be delicious.
  • Shredded or chopped fully cooked chicken: Any fully cooked shredded or chopped chicken works beautifully in this salad. To save time I like to purchase a store-bought rotisserie chicken and just give it a quick chop.
  • Dried blueberries: Dried blueberries add the perfect sweetness to this salad.
  • Pecans: Every salad needs some crunch and the pecans do the job here! You can sub another nut if you like. Chopped walnuts or pistachios would be nice too.
  • Crumbled goat cheese: Creamy with a mild flavor, is there a better cheese than goat cheese? I think not.
  • Olive oil: Extra virgin olive oil is the base for the quick 3-ingredient dressing we’re making.
  • Honey: Honey lightly sweetens the dressing and tones down the tanginess of the lemon juice.
  • Lemon juice: The bright lemon flavor of lemon adds a summery component.

What chicken is best to use?

Any fully cooked chicken works great! I like to shred a store-bought rotisserie chicken to save time. If you want to cook the chicken yourself, boneless and skinless chicken breasts or thighs are both great options. You can use any cooking method you like. My Air Fryer Chicken Breasts or Lemon Herb Grilled Chicken would be perfect.

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Blueberry Goat Cheese Salad with Chicken

By Christina
This gorgeous summer salad is all about the crunchy sweetness of dried blueberries paired with the creaminess of goat cheese.
Prep: 10 minutes
Total: 10 minutes
Servings: 2 entree sized salads


  • 5 ounces spring mix, can also use spinach or a spinach/arugula blend
  • 2 cups shredded or chopped fully cooked chicken
  • ½ cup dried blueberries
  • ½ cup pecans
  • 3 ounces crumbled goat cheese

Honey Lemon Dressing

  • 3 tablespoons olive oil, extra virgin
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
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  • Rinse the spring mix. Pat dry with paper towels.
  • Add the spring mix to a large salad bowl.
  • Use a knife to chop the pecans into small pieces.
  • Top the spring mix with cooked shredded or chopped chicken, chopped pecans, dried blueberries, and crumbled goat cheese.
  • In a small bowl, stir together the olive oil, honey, and lemon juice. Pour the dressing over the other salad ingredients and stir to mix. Taste and add salt and pepper as desired.
  • Serve immediately, or for better flavor, refrigerate the salad for 20 to 30 minutes before eating. The dressing will absorb more into the spring mix during that time. Give the salad a good stir before serving so your dressing isn't settled at the bottom.


Calories: 920kcal, Carbohydrates: 55g, Protein: 47g, Fat: 58g, Saturated Fat: 13g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 31g, Cholesterol: 125mg, Sodium: 291mg, Potassium: 874mg, Fiber: 7g, Sugar: 40g, Vitamin A: 1316IU, Vitamin C: 20mg, Calcium: 125mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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