There’s something incredibly refreshing about biting into a crisp, vibrant salad on a warm day. This Chicken Blueberry Feta Salad hits every note — juicy grilled chicken, sweet bursts of blueberry, creamy feta, and a tangy vinaigrette all come together in a dish that’s as nourishing as it is satisfying.

I discovered this salad during a summer barbecue when I had extra grilled chicken and a pint of blueberries to use up. A quick toss with greens and feta turned into a family favorite that we now crave year-round. Light, colorful, and packed with flavor, it’s perfect for lunch, dinner, or meal prep.

Let’s dive into why this salad belongs in your weekly rotation.

Why You’ll Love This Chicken Blueberry Feta Salad

Get ready to meet your new favorite salad – one that’s equal parts fresh, filling, and flavorful. This Chicken Blueberry Feta Salad isn’t just pretty on the plate – it’s packed with benefits that make it perfect for busy households and health-conscious eaters.

First, it’s incredibly quick to throw together. With just a few simple steps and minimal cooking, you can have this meal on the table in under 30 minutes. It’s ideal for a no-fuss lunch or a light dinner after a long day.

Second, it’s naturally healthy and packed with protein. Between the grilled chicken and antioxidant-rich blueberries, every bite is loaded with nutrients. It’s a great option when you want something wholesome but still delicious.

Budget-wise, it’s a winner too. Using pantry staples like olive oil and vinegar, and just a few fresh ingredients, you can feed a crowd or prep several meals without breaking the bank.

Finally, it’s endlessly adaptable. Whether you’re swapping the greens, switching up the fruit, or using leftover rotisserie chicken, this salad is flexible and forgiving – perfect for using what you have on hand.

Now that you’re hungry, let’s take a look at what goes into this simple yet satisfying dish.

Ingredients Notes

The beauty of this Chicken Blueberry Feta Salad lies in its fresh, colorful ingredients that come together to create a perfectly balanced dish. Each component adds its own texture and flavor, making every bite exciting.

Grilled chicken is the heart of this salad. I like using boneless, skinless chicken breasts seasoned simply with olive oil, salt, and pepper before hitting the grill or skillet. You could also use chicken thighs or even leftover rotisserie chicken for a shortcut.

Fresh blueberries provide a juicy sweetness that plays beautifully off the saltiness of the feta. Look for firm, plump berries. If blueberries are out of season, dried cranberries or strawberries can step in.

Crumbled feta cheese adds a rich, creamy tang that contrasts with the sweet and savory elements. I recommend using a block of feta and crumbling it yourself for the freshest flavor and texture.

Mixed greens like spring mix, arugula, or baby spinach offer a crisp base. Feel free to mix and match based on what you enjoy — peppery arugula gives a great bite, while baby spinach adds a soft, earthy layer.

You’ll also need a simple vinaigrette made with extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. It’s quick to whisk together and perfectly complements the rest of the ingredients without overpowering them.

No fancy tools are needed here — just a sharp knife, a large bowl, and a small whisk or jar for the dressing. If grilling, a grill pan or outdoor grill will give your chicken a delicious charred flavor.

How To Make This Chicken Blueberry Feta Salad

Making this salad is as easy as can be, and it’s the kind of recipe you’ll want to return to all season long. Let’s walk through it together.

Start by preparing your chicken. Drizzle it with olive oil and season both sides with salt and pepper. Heat a grill or skillet over medium-high heat and cook the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing it into thin strips.

While the chicken is cooking, rinse your blueberries under cold water and pat them dry. Wash and dry your greens thoroughly, especially if using delicate varieties like arugula or spring mix. Wet greens can water down the salad and dressing.

Next, make your vinaigrette. In a small bowl or mason jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk or shake vigorously until the dressing is emulsified and smooth. Taste and adjust the seasoning as needed — a bit more honey for sweetness, or vinegar for tang.

Now you’re ready to assemble. In a large salad bowl, toss the greens with just enough dressing to lightly coat. Add the blueberries, crumbled feta, and sliced chicken, arranging them evenly for a visually appealing presentation. Give everything one final gentle toss just before serving.

From start to finish, this salad takes around 25 to 30 minutes, including cook time. It’s perfect for a quick meal that doesn’t skimp on flavor or freshness.

Storage Options

One of the great things about this salad is how well it stores when prepped correctly. If you're planning to enjoy it throughout the week, a little strategy goes a long way.

Store each component separately for the best results. Keep the cooked chicken in an airtight container in the fridge for up to 4 days. The vinaigrette can be refrigerated for up to a week — just shake it well before each use.

Washed greens and fresh blueberries should be kept dry and refrigerated in separate containers lined with paper towels to absorb moisture. This helps them stay crisp and fresh longer.

If you’ve already assembled the salad but haven’t added dressing, it will keep for about 1–2 days in the fridge. Once dressed, aim to eat it the same day to avoid sogginess.

To reheat the chicken, a quick 30-second zap in the microwave will bring it back to room temperature without drying it out. Or enjoy it cold — it’s just as tasty!

Variations and Substitutions

This salad is wonderfully adaptable, and there are so many ways to make it your own based on what’s in your fridge or your personal taste preferences.

Swap out the chicken for grilled shrimp, turkey breast, or even chickpeas if you're looking for a vegetarian option. Each brings its own flair while keeping the salad hearty and satisfying.

If blueberries aren’t available, try sliced strawberries, raspberries, or even thinly sliced apples or pears. All offer that same pop of sweetness and work beautifully with feta.

Prefer a different cheese? Goat cheese crumbles or shaved Parmesan can step in with ease, depending on the flavor profile you want.

Change up the greens to romaine for extra crunch or kale for added texture and nutrition. Just remember to massage the kale with a bit of oil and salt to soften it up.

The vinaigrette can be adjusted to suit your mood. Swap the balsamic for lemon juice or red wine vinegar. Add minced garlic, a pinch of oregano, or a splash of maple syrup for extra depth.

Don’t be afraid to get creative — this salad is your canvas. Once you’ve tried it the classic way, you'll find endless ways to mix it up and keep it exciting.