If you are a fan of blueberries, you’re going to love this salad! Salty feta, crispy celery and crunchy pepper combined with sweet blueberries and a tender chicken breast to top it off. This Feta, Blueberry & Chicken Salad is perfect for a summer afternoon (sorry if you are in the middle of winter – bookmark this for later!).
This is super healthy – blueberries packed with antioxidants, crispy veg, and a good dose of protein to keep you satisfied for hours. It also takes hardly any time to put together. The dressing is creamy yet made from low fat yogurt so is completely sin free.
I’m really into adding fruit to salads at the moment. You can check out my Quinoa Salad with Dates. Feta is also a great choice when you are constantly cooking for one. If you buy the stuff in brine it will last a few weeks in the fridge so you don’t need to feel the need to use it quickly. This Texan Greek Salad with feta is also another great healthy recipe.
I made this with some chopped spinach as that’s what I had in but you could swap for some rocket or lambs leaf lettuce. Or a combination of the two!
This is a great recipe to take to work. Just dress it when you are about to dig in. You can easily prep a few days in advance and it will do well in the fridge. Just add the lettuce on the day you are going to eat it and don’t be tempted to dress it until the last minute.
Products that work well for this recipe
GoEat Salad Box
Veggi storage containers
Feta, Blueberry & Chicken SaladCourse: LunchCuisine: SaladDifficulty: Easy
If you are a fan of blueberries, you’re going to love this salad. Salty feta, crispy celery and pepper combined with sweet blueberries and a tender grilled chicken breast to top it off.
1 small chicken breast (around 120g)
20g walnuts, roughly chopped
50g orange or red pepper, diced (around 1/2 a small pepper)
60g celery, diced (around 1 small stick)
30g feta, crumbled
handful of spinach
20g low fat natural yogurt
1 tsp lemon juice
splash of red wine vinegar
1tsp finely chopped chives
- First cook the chicken. Add some olive oil or light cooking spray to a griddle pan or non stick frying pan over a medium high heat and cook for around 4 minutes on each side then turn. You will need to cook it for around 12 minutes, turning every 4 minutes, depending on the thickness.
- Place all salad ingredients (apart from the chicken) together in a large bowl. Mix the salad dressing in a separate bowl.
- Once the chicken is cooked let it rest for 5 minutes, covered. Once rested slice and add it to the bowl and pour over the salad dressing, mix all ingredients together until coated and then plate.
- Feel free to poach or bake the chicken breast if you prefer