Grilled Chicken Blueberry Feta Salad with Lemon Poppy Seed Dressing

Name: Grilled Chicken Blueberry Feta Salad with Lemon Poppy Seed Dressing
Prep time: 30 min
Cook time: 15 min
Total time: 35 min
Yield: 6 serving
Ingredients: 1/3 cup extra virgin olive oil; 1/3 cup lemon juice; 2 tablespoons honey; 1 tablespoon Dijon mustard; 2 cloves garlic; 1 teaspoon poppy seeds; 1/4 teaspoon kosher salt; Freshly ground black pepper; 4 boneless; 8 cups mixed salad greens; 1 cup blueberries; 1 large avocado; 1 cup almonds; 3/4 cup crumbled Feta cheese; 1/2 large red onion

User Reviews

4.8

51 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
35 mins
Servings
6
Calories
656 kcal
Course
Salad
Cuisine
American

Grilled Chicken Blueberry Feta Salad with Lemon Poppy Seed Dressing

Iris Warren

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Grilled Chicken Blueberry Feta Salad with avocado, almonds, red onion, and a simple lemon poppy seed dressing is a summer favorite! Enjoy for lunch or dinner!

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Ingredients

Servings

For the Lemon Poppy Seed Dressing:

1/3 cup extra virgin olive oil
1/3 cup lemon juice
2 tablespoons honey
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon poppy seeds
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste

For the Salad:

4 boneless, skinless chicken breasts (about 1 pound)
8 cups mixed salad greens
1 cup blueberries
1 large avocado, sliced
1 cup almonds
3/4 cup crumbled Feta cheese
1/2 large red onion, thinly sliced

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Instructions

In a small bowl, whisk together the olive oil, lemon juice, honey, mustard, garlic, poppy seeds, salt, and black pepper.
Pour half of the dressing into a large Ziploc bag or bowl. Reserve the rest for drizzling on the salads. Add the chicken breasts and marinate the chicken for 20 minutes. If you have time, you can let the chicken marinade for up to 2 hours.
Heat the grill to medium high heat. Remove the chicken from the bag or bowl and place on the grill. Cook for 6-8 minutes on each side or until chicken is cooked through. Note-discard the dressing that the chicken was in. Let the chicken rest while you prepare the salads.
Divide the greens, blueberries, avocado, almonds, feta, and red onion onto four plates. Slice the grilled chicken and place on top of the salads. Drizzle with remaining lemon poppy seed dressing and serve immediately.