Spinach Blueberry Salad with Chicken

Are you tired of the same old uninspiring salads? Well, look no further! Today, we’re diving into a delicious Spinach Blueberry Salad with Chicken. Packed with vibrant colors, textures, and flavors, this salad is not just a meal—it’s an experience. Whether you’re aiming for a light lunch, a healthy dinner, or a sensational side dish, this recipe has you covered.

I make many versions of spinach salad and this is still my favorite! Spinach with blueberries, toasted pecans, salty sunflower seeds, feta cheese and of course grilled or rotisserie chicken, all drizzled with a simple balsamic dressing.

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Ingredients:

Spinach: The vibrant green base of our salad, bringing a dose of vitamins and minerals to the mix.

Grilled Chicken: Juicy, tender, and protein-packed, our grilled chicken elevates this salad from a side dish to a satisfying main course. You can also use rotisserie chicken or leftover chicken from last nights dinner!

Fresh Blueberries: Bursting with sweetness and antioxidants, these little blue gems add a pop of color and flavor.

Feta Cheese: Creamy and tangy, feta cheese provides a delightful contrast, tying all the ingredients together.

Salted Sunflower Seeds and Toasted Pecans: For that perfect crunch, these seeds and nuts add a layer of texture that will keep your taste buds dancing. I recommend toasting the pecans it brings out a nuttier taste and makes them crunchier. Here’s how to toast nuts:

Here’s how to toast nuts:

Stovetop Method:

Ingredients:

• Nuts of your choice (almonds, walnuts, pecans, etc.)

Instructions:

1. Preheat a Skillet:
   • Place a dry skillet or frying pan on the stove over medium heat.
2. Add Nuts:
   • Add the nuts to the skillet in a single layer. Avoid overcrowding to ensure even toasting.
3. Stir Frequently:
   • Stir the nuts frequently to prevent burning. You’ll start to smell a nutty aroma as they toast.
4. Watch for Color Change:
   • Keep a close eye on the color of the nuts. They will turn golden brown when toasted. This usually takes 5-10 minutes.
5. Remove from Heat:
   • Once the nuts are toasted, immediately remove them from the heat to prevent overcooking.
6. Cool:
   • Allow the nuts to cool completely before storing or using them.

Oven Method:

Ingredients:

• Nuts of your choice (almonds, walnuts, pecans, etc.)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (180°C).
2. Spread Nuts on a Baking Sheet:
   • Spread the nuts evenly on a baking sheet. You can line the sheet with parchment paper for easy cleanup.
3. Bake:
   • Place the baking sheet in the preheated oven and bake the nuts for 8-12 minutes. Stir the nuts halfway through to ensure even toasting.
4. Watch for Color Change:
   • Keep an eye on the nuts, and when they turn golden brown and emit a nutty aroma, they’re ready.
5. Remove from Oven:
   • Take the baking sheet out of the oven and transfer the nuts to a cool surface immediately to prevent further cooking.
6. Cool:
   • Allow the nuts to cool completely before storing or using them.

Tips For Storing Toasted Nuts:

• Nuts can continue to toast a bit even after removing them from the heat, so be cautious not to overcook.
• It’s always better to under-toast than over-toast initially, as you can always put them back for a little longer if needed.
• Store toasted nuts in an airtight container to maintain their freshness.

The Dressing:

Balsamic Vinaigrette Dressing:

Ingredients:

1/4 cup balsamic vinegar dark or white

1/2 cup extra virgin olive oil

1 TBSP honey

1 TBSP minced onion

Salt and pepper to taste

Instructions:

1. Combine Ingredients: In a small bowl or a jar with a lid, combine the balsamic vinegar, extra virgin olive oil, and honey.
2. Whisk or Shake: Whisk the ingredients together if using a bowl, or tightly close the lid on the jar and shake vigorously to emulsify the dressing.
3. Season: Add salt and pepper to taste. Start with a pinch of salt and a dash of pepper, then adjust according to your preference.
4. Taste and Adjust: Taste the dressing and adjust the sweetness, acidity, or seasoning as needed. If you prefer a sweeter dressing, you can add more honey. If it’s too tangy, add a bit more olive oil.
5. Serve: Use the Balsamic Vinaigrette to dress your favorite salads. It’s also great as a marinade for grilled vegetables, chicken, or seafood.

Note: You can store any leftover dressing in the refrigerator. Just give it a good shake before using it again.

Wondering about the difference between white and dark balsamic? White balsamic is milder and slightly sweeter, allowing the other ingredients to shine, while dark balsamic has a deeper, more complex taste.

From Light Lunch to Hearty Dinner

1. Main Course

If you’re craving a wholesome and satisfying main course, this Spinach Blueberry Salad with Chicken is the answer. Simply grill the chicken to perfection, slice it into strips, and artfully arrange it on a bed of fresh spinach. Drizzle the honey-white balsamic dressing generously, and scatter blueberries, feta cheese, sunflower seeds, and toasted pecans on top. Each bite is a symphony of flavors, from the savory chicken to the sweet burst of blueberries.

2. Light Lunch

Looking for a lighter option? Skip the chicken, and you’ve got a refreshing lunch that won’t weigh you down. The spinach provides a nutritious base, while the blueberries and feta add sweetness and tang. The salted sunflower seeds and toasted pecans contribute a satisfying crunch, making this salad a perfect midday pick-me-up.

3. Side Dish

If you’re planning a larger spread and want to feature this salad as a side dish, it’s a great choice. Prepare the salad without the chicken, and it will complement other dishes with its burst of colors and complementary flavors. It’s a versatile side that pairs well with a variety of cuisines.

Storage Options: Make-Ahead Convenience

One of the best things about this Spinach Blueberry Salad with Chicken is its convenience. You can prepare components ahead of time for quick assembly later. Here’s how:

• Grilled Chicken: Cook and slice the chicken in advance, storing it in an airtight container in the refrigerator. Use store bought rotisserie chicken.
• Blueberries, Feta, and Nuts: Wash and prep these ingredients, storing them separately to maintain their freshness and prevent sogginess.
• Dressing: Mix the dressing and store it in a jar in the fridge. Give it a good shake before drizzling over the salad.
• Spinach: Keep the spinach leaves dry by storing them in a separate container lined with a paper towel.

When you’re ready to serve, simply assemble the ingredients, drizzle with dressing, and enjoy a fresh and flavorful meal without the hassle of last-minute prep.

A Salad for Every Occasion

In the world of salads, our Spinach Blueberry Salad with Chicken reigns supreme. Whether you’re in the mood for a light lunch, a hearty dinner, or a show-stopping side, this recipe is a winner. The combination of fresh ingredients, a tangy dressing, and versatile serving options makes it a winner for any occasion. So, roll up your sleeves, grab your ingredients, and embark on a culinary journey that will delight your taste buds and leave you craving more. Cheers to good food, good company, and the joy of a well-crafted salad!

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Spinach Blueberry Salad With Chicken

Nettie

Burst of freshness with this vibrant Spinach Blueberry Salad featuring succulent grilled chicken. Packed with wholesome ingredients and a delightful medley of flavors, this salad is not only nutritious but also a feast. Drizzled with a balsamic dressing.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course, Salad, Side Dish

Cuisine American

Servings 6

Calories 983 kcal

Ingredients

  

1x2x3x

• 6 cups baby spinach leaves washed and dried
• 1 cup fresh blueberries washed and patted dry
• 2 cups chicken grilled or rotisserie chicken cut into small pieces
• 1/2 cup feta cheese crumbles
• 2 Tbsp salted sunflower seeds
• 1 cup pecans toasted see post above for toasting instructions

Balsamic Vinaigrette

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar dark or white
• 1 Tbsp honey
• 1 Tbsp onion finely minced
• salt & pepper to taste

Instructions

 

• Place spinach in large bowl or on large serving platter. Add blueberries, toasted pecans, sunflower seeds, feta cheese and chicken and toss.
• In a small mason jar add the olive oil, balsamic vinegar, minced onion, honey and salt and pepper. Shake vigorously.
• Drizzle over the salad.

Notes

When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.

Nutrition

Serving: 1servingCalories: 983kcalCarbohydrates: 13gProtein: 5gFat: 103gSaturated Fat: 26gPolyunsaturated Fat: 21gMonounsaturated Fat: 51gTrans Fat: 0.01gCholesterol: 69mgSodium: 194mgPotassium: 294mgFiber: 3gSugar: 8gVitamin A: 2889IUVitamin C: 11mgCalcium: 111mgIron: 2mg

Keyword blueberries, grilled or rotisserie chicken recipes, light lunch, spinach blueberry chicken salad, spinach salad recipe, toasted pecans

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