Winter salad featuring blueberries, chicken, goat cheese, walnuts, and balsamic glaze for a light meal.
# What You'll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Salad Base
05 - 6 cups mixed greens (arugula, spinach, baby kale)
06 - 1 cup fresh blueberries
07 - 1/2 small red onion, thinly sliced
08 - 1/2 cup walnuts, roughly chopped
09 - 4 oz goat cheese, crumbled
→ Dressing & Glaze
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons balsamic vinegar
12 - 1 tablespoon honey
13 - 1 teaspoon Dijon mustard
14 - Pinch of salt and black pepper
15 - 2 tablespoons balsamic glaze
# How To Make It:
01 - Preheat a grill pan or skillet over medium-high heat. Brush chicken breasts with olive oil and season evenly with salt and black pepper.
02 - Grill or sear chicken breasts for 6 to 7 minutes per side until fully cooked. Remove and let rest for 5 minutes, then slice thinly.
03 - Whisk together extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper in a small bowl until emulsified.
04 - Arrange mixed greens on a serving platter or plates. Top with fresh blueberries, sliced red onion, chopped walnuts, crumbled goat cheese, and sliced chicken.
05 - Drizzle salad evenly with the prepared dressing and finish with a generous drizzle of balsamic glaze.
06 - Serve immediately to enjoy optimal freshness and flavor.
