Save I was pulling together lunch on a gray January afternoon when I spotted a container of blueberries in the fridge, and the idea hit me all at once. I had leftover chicken, some greens that needed using, and a log of goat cheese I'd been saving for something special. The salad came together so quickly I barely had time to second-guess myself, and when I drizzled that balsamic glaze over the top, the whole thing transformed into something I actually wanted to photograph before eating.
My neighbor came over one evening while I was tossing this together, and she stood at the counter picking walnuts out of the bowl until I had to shoo her away. We ended up eating it straight from the platter, standing in the kitchen, talking about nothing in particular. That salad turned into an impromptu dinner party for two, and now she texts me every few weeks asking if I have blueberries.
Ingredients
- Boneless, skinless chicken breasts: I learned to let them come to room temperature for about 15 minutes before cooking so they sear evenly without drying out.
- Olive oil: Use it twice here, once for the chicken and again in the dressing, so reach for something you actually enjoy tasting.
- Mixed greens: The peppery bite of arugula balances the sweetness beautifully, but any tender greens work as long as they are crisp and fresh.
- Fresh blueberries: They add little bursts of sweetness that surprise you in every few bites, and their color makes the whole plate look alive.
- Red onion: Slice it as thin as you can manage, the sharpness mellows when it sits with the dressing for a few minutes.
- Walnuts: Toasting them for a few minutes in a dry pan changes everything, bringing out a deep nutty flavor that store-bought never quite has.
- Goat cheese: The creamy tang cuts through the richness of the chicken and plays perfectly with the balsamic glaze.
- Balsamic vinegar and honey: These two together create a dressing that clings to the greens without drowning them.
- Dijon mustard: Just a teaspoon emulsifies the dressing and adds a subtle sharpness that ties the flavors together.
- Balsamic glaze: This is the final touch that makes people ask what your secret is, thick and glossy and just a little bit fancy.
Instructions
- Prep the chicken:
- Let the chicken sit out for a bit while you heat the pan, then brush it with olive oil and season generously. The sizzle when it hits the hot surface should sound confident, not tentative.
- Sear until golden:
- Give each side about six or seven minutes without moving it too much, letting a golden crust form. When you press the center and it feels firm, pull it off and let it rest so the juices settle back in.
- Whisk the dressing:
- Combine the olive oil, vinegar, honey, mustard, salt, and pepper in a small bowl, whisking until it thickens slightly and looks glossy. Taste it on a leaf of greens to make sure the balance feels right to you.
- Build the salad:
- Spread the greens across your platter, then scatter the blueberries, onion, walnuts, and goat cheese on top in whatever pattern makes you happy. Lay the sliced chicken over everything like you are arranging a still life.
- Dress and glaze:
- Drizzle the dressing over the salad first, then finish with the balsamic glaze in thin ribbons across the top. Serve it right away while the chicken is still warm and the greens are cold.
Save I brought this to a potluck once, worried it might seem too simple next to all the casseroles and baked dishes. But people kept circling back to it, and someone told me later it was the only thing that felt light and bright in a sea of heavy winter food. That comment stuck with me, and now I make it whenever I need something that feels like a reset.
Choosing Your Greens
I have made this with every combination of greens I could find, and the best version always includes at least one green with a little bite. Arugula brings pepper, spinach adds sweetness, and baby kale gives you structure that holds up under the dressing. Mix them in whatever ratio feels right, but aim for variety in both flavor and texture so the salad does not taste flat.
Toasting the Walnuts
The first time I skipped this step I regretted it halfway through eating. Raw walnuts taste fine, but toasted walnuts bring a warm, almost caramel-like depth that makes the whole salad feel more intentional. Just throw them in a dry skillet over medium heat for three or four minutes, shaking the pan occasionally, until they smell nutty and turn a shade darker.
Make It Your Own
This recipe is forgiving in all the right ways, and I have swapped ingredients based on whatever I had without losing the spirit of it. Pecans work beautifully in place of walnuts, feta can stand in for goat cheese if that is what you have, and dried cranberries or pomegranate seeds can replace blueberries when they are out of season. The key is keeping the balance between something sweet, something tangy, something creamy, and something crunchy.
- Add a handful of cooked quinoa or farro to make it more filling without weighing it down.
- Grill the chicken with a sprinkle of smoked paprika or garlic powder for an extra layer of flavor.
- Serve it family style on a big platter and let everyone help themselves, it always disappears faster that way.
Save This salad has become my answer to the question of what to make when I want something that feels special without spending hours in the kitchen. It looks beautiful, tastes bright, and reminds me that simple ingredients, when treated right, can turn an ordinary afternoon into something worth savoring.
Recipe Questions & Answers
- → How should the chicken be cooked for best results?
Grill or sear the chicken breasts over medium-high heat for about 6–7 minutes per side until fully cooked, then let rest before slicing.
- → Can walnuts be substituted with other nuts?
Yes, pecans make an excellent alternative, adding a slightly sweeter crunch to the salad.
- → Is there a way to enhance the chicken's flavor before cooking?
Marinating the chicken in olive oil, lemon juice, and herbs for 30 minutes can add extra depth to the flavor.
- → What greens work best as the salad base?
A mix of arugula, spinach, and baby kale offers a fresh, peppery, and slightly earthy base.
- → How is the dressing prepared?
Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to create a balanced, tangy dressing.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc or light Pinot Noir complements the salad's flavors nicely.