Chicken Blueberry Feta Salad is a fresh, vibrant, and satisfying dish that’s perfect for a light lunch or dinner. I love how the sweetness of juicy blueberries balances beautifully with savory grilled chicken and creamy feta cheese. Tossed with crisp greens and a simple dressing, this salad is as nutritious as it is delicious.

Why You’ll Love This Recipe

I love this salad because it checks all the boxes—it’s sweet, salty, tangy, and totally refreshing. It’s packed with lean protein, antioxidants, and healthy fats, so it keeps me full without feeling heavy. Whether I’m making it for a quick solo lunch or plating it up for guests, it always looks and tastes like something special. Plus, I can prep most of it ahead of time and toss it together in just minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast (grilled or baked, sliced or shredded)
Fresh blueberries
Feta cheese, crumbled
Mixed salad greens (like spinach, arugula, or spring mix)
Red onion, thinly sliced
Cucumber, sliced (optional)
Candied or toasted pecans (or walnuts)
Balsamic vinaigrette or lemon-honey dressing

Directions

I start by preparing the base—rinsing and drying the salad greens, then placing them in a large bowl or on a platter.
I slice the cooked chicken breast and arrange it on top of the greens.
I scatter fresh blueberries and crumbled feta over the salad, followed by thinly sliced red onions and cucumbers if I’m using them.
I sprinkle on the pecans for a nice crunch.
Just before serving, I drizzle the dressing evenly over the top and give everything a gentle toss to combine.

Servings and timing

This recipe makes about 2–3 servings and takes only 15–20 minutes to prepare (even faster if the chicken is already cooked). It’s perfect for a quick, healthy meal any day of the week.

Variations

I sometimes swap blueberries for strawberries or blackberries.
For extra protein, I add quinoa or chickpeas.
I use goat cheese instead of feta when I want something creamier.
I make it a heartier meal by wrapping the salad in a whole grain tortilla or serving it over cooked farro.

storage/reheating

If I’m prepping ahead, I store the components separately in the fridge for up to 3 days. I keep the dressing in a jar, the chicken in an airtight container, and assemble the salad just before eating to keep everything fresh. I don’t reheat the chicken unless I want a warm salad—if so, I warm it gently and place it over the greens right before serving.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken when I’m short on time. It’s flavorful and makes prep super easy.

What’s the best dressing for this salad?

I usually go with balsamic vinaigrette, lemon-honey dressing, or a light poppyseed dressing. They all pair well with the sweet blueberries and salty feta.

Can I make this salad vegetarian?

Absolutely. I just leave out the chicken or replace it with grilled tofu, chickpeas, or another plant-based protein.

How do I keep the salad from getting soggy?

I don’t add the dressing until I’m ready to serve. I also keep the ingredients separate if I’m packing it for lunch or prepping ahead.

Can I use frozen blueberries?

I prefer fresh for the best texture, but if I’m using frozen, I thaw and drain them well before adding them to the salad.

Conclusion

Chicken Blueberry Feta Salad is a beautiful blend of sweet, savory, and tangy flavors that always feels fresh and satisfying. It’s light enough for warm days but hearty enough to keep me full. Whether I’m eating clean, looking for something quick, or just in the mood for something colorful and delicious, this salad always delivers.