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Blueberry Chicken Salad
(Published: )
The New You Program
Make extra chicken for lunch the next day!
Prep Time Cooking Time Servings
2 people
  • 2 boneless, skinless chicken breasts
  • 1/4 cup diced red onion (optional)
  • 4-6 cups of baby spinach leaves
  • 1-2 tablespoon chopped fresh parsley
  • 1 cup fresh blueberries
  • 1-2 ounces goat cheese crumbled
  • 2 tablespoon apple cider vinegar
  • 2 teaspoons extra-virgin olive oil
  • Salt
  • Pepper

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  1. Preheat oven to 375 degrees

  2. Season each chicken breast in salt & pepper then sear the chicken over high heat for 2-3 minutes on each side in a skillet. Place the skillet in the oven and bake the chicken until cooked, around 15 minutes.

  3. While the chicken is baking, sauté the onion in olive oil until soft, around 3-4 minutes. Add the spinach and toss until wilted. Season with salt and pepper and transfer to a large platter or divide onto two plates.

  4. Arrange the cooked chicken breasts on the spinach and top with the parsley dressing. Sprinkle with blueberries and goat cheese.

Dressing: In an empty skillet heat 1 teaspoon of olive oil and the vinegar. Then stir in the parsley.

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