Grilled Chicken Blueberry Feta Salad with Lemon Poppy Seed Dressing

4.77 from 17 votes

Grilled Chicken Blueberry Feta Salad with Lemon Poppy Seed Dressing

Recipe from Two Peas and Their Pod

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!

Prep Time30

Cook Time15

Total Time35

Course: Salad

Cuisine: American

Keyword: chicken, salad

Servings:

Calories: 656kcal

Ingredients

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

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.

Nutrition