Name: Recipe "Grilled Chicken Blueberry Feta Salad with Lemon Poppy Seed Dressing"
Prep time: 30 min
Cook time: 15 min
Total time: 35 min
Ingredients: 0.333 cup extra virgin olive oil; 0.333 cup lemon juice; 2 tbsp honey; 1 tbsp Dijon mustard; 2 cloves garlic (minced); 1 tsp poppy seeds; 0.25 tsp Kosher salt; black pepper; 4 boneless, skinless chicken breasts; 8 cup mixed salad greens; 1 cup blueberries; 1 large avocado (sliced); 1 cup almonds; 0.75 cup crumbled feta cheese; 0.5 large red onion (thinly sliced)

Another reason to love gluten-free: Blueberry Brussels Sprouts Salad, Grilled Vegetable Farro Salad, Grilled Asparagus & Zucchini Salad, and Spinach Salad with Fruit, Almonds, and Feta Cheese.

Why This Grilled Chicken Blueberry Feta Salad Is a Summer Staple

I’ve been making this Grilled Chicken Blueberry Feta Salad with Lemon Poppy Seed Dressing for years, and it never gets old. The combination of juicy grilled chicken, sweet blueberries, creamy avocado, salty feta, and crunchy almonds hits every note. The tangy lemon poppy seed dressing ties it all together, and it doubles as a quick marinade for the chicken. This salad is hearty enough to be a main dish, but light enough for a hot summer evening.

Why This Grilled Chicken Salad Deserves a Spot in Your Summer Rotation

The lemon poppy seed dressing does double duty as a marinade, so the chicken picks up bright citrus flavor while you prep the rest of the meal.
It’s a complete meal in one bowl: protein from the chicken, healthy fats from avocado and almonds, and plenty of greens.
You can have it on the table in about 35 minutes, and most of that time is hands-off marinating and grilling.

Key Ingredients for the Best Blueberry Feta Salad

Blueberries, Use fresh blueberries when they’re in season for the best sweetness and texture. If you buy them ahead, rinse just before using to keep them from getting mushy.
Feta cheese, A block of feta packed in brine has more flavor and creaminess than pre-crumbled feta. Crumble it yourself for the best texture.
Almonds, Raw or toasted almonds both work, but toasting brings out their nutty flavor. Spread them on a baking sheet at 350°F for 5 to 7 minutes, then let cool before adding to the salad.

Kitchen Tools You’ll Need for This Summer Salad

Grill or grill pan (for cooking the chicken)
Small bowl and whisk (for the dressing)
Large Ziploc bag or bowl (for marinating the chicken)
Cutting board and sharp knife (for slicing chicken and avocado)
Meat thermometer (optional, but helpful to check chicken reaches 165°F)

Tips for Making the Best Grilled Chicken Blueberry Feta Salad

The lemon poppy seed dressing works as both a marinade and a finishing drizzle, so you only need one mixture. Marinate the chicken for at least 20 minutes, or up to 2 hours if you want deeper flavor. When you’re ready to grill, heat your grill to medium-high and cook the chicken for 6 to 8 minutes per side, until it’s cooked through. Discard the marinade the chicken sat in, never reuse it. Let the chicken rest for a few minutes before slicing so the juices stay in the meat.

If you don’t have an outdoor grill, a grill pan on the stovetop works just as well. For a vegetarian version, simply leave the chicken off; the salad is still satisfying with the blueberries, avocado, almonds, and feta. This salad is filling enough to serve as a main dish for lunch or dinner.

Make-Ahead Tips for This Summer Salad

This salad is perfect for meal prep because the components keep well separately. Make the lemon poppy seed dressing up to a week ahead and store it in the fridge. You can also marinate the chicken in the morning, then grill it in the evening and slice it. Keep the sliced chicken in a container in the fridge for up to 3 days. When you’re ready to eat, just toss the greens, blueberries, almonds, feta, and red onion together, add the chicken, and drizzle with dressing. Slice the avocado right before serving to keep it from browning.

Easy Ways to Change Up This Grilled Chicken Salad

To make this salad vegetarian, skip the chicken and add a can of drained chickpeas or some grilled halloumi for extra protein. You can swap the almonds for pecans or walnuts, or use crumbled goat cheese instead of feta for a milder tang. If you want a different fruit, try sliced strawberries or diced mango in place of the blueberries. For a seafood twist, grilled shrimp or salmon works beautifully with the lemon poppy seed dressing.

What to Serve with This Blueberry Feta Salad

This salad is substantial on its own, but I like to serve it with a side of cold watermelon, the sweetness pairs perfectly with the tangy dressing. A slice of crusty bread or a warm dinner roll also works well to soak up any extra dressing. If you’re feeding a crowd, you can set out the components and let everyone build their own bowl.

How to Store Leftover Grilled Chicken and Salad Components

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Keep the dressing in a jar or bottle in the fridge for up to a week. Do not store the assembled salad, the greens will wilt and the avocado will brown. Instead, keep the greens, blueberries, almonds, feta, and sliced red onion in separate containers and assemble fresh when you’re ready to eat.

Best Way to Reheat the Grilled Chicken

If you have leftover chicken, reheat it gently to avoid drying it out. Place the slices in a skillet over medium-low heat with a splash of water or chicken broth, cover, and warm for 2 to 3 minutes. You can also microwave it in 30-second bursts, but the skillet method keeps the texture better. Let the chicken cool slightly before adding it to a fresh bowl of greens.

Grilled Chicken Blueberry Feta Salad FAQs

Can I use frozen blueberries in this salad?

Fresh blueberries are best because they hold their shape and don’t bleed juice into the salad. If you only have frozen, thaw them first and pat them dry, but expect a softer texture and some color staining.

How long should I marinate the chicken?

The recipe calls for 20 minutes, which is enough time for the lemon and honey to flavor the meat. You can let it marinate up to 2 hours in the fridge for a stronger taste, but any longer and the acid may start to break down the chicken’s texture.

Can I make the lemon poppy seed dressing ahead of time?

Yes, you can whisk the dressing up to a week in advance and store it in a sealed jar in the refrigerator. Shake or whisk it again before using, as the oil and lemon juice will separate.

What can I use instead of poppy seeds?

If you don’t have poppy seeds, you can leave them out or substitute sesame seeds for a similar crunch. The dressing will still taste great without them.

Can I grill the chicken on a stovetop grill pan?

Absolutely. Heat a grill pan over medium-high heat and cook the chicken for the same time, 6 to 8 minutes per side. You’ll get nice grill marks and a similar smoky flavor.

Recipe

Grilled Chicken Blueberry Feta Salad with Lemon Poppy Seed Dressing

Grilled Chicken Blueberry Feta Salad with avocado, almonds, red onion, and a simple lemon poppy seed dressing is a summer favorite! Enjoy for lunch or dinner!

easyGluten-Free

30 min

Prep Time

15 min

Cook Time

35 min

Total Time

Servings

Lunch

Course

American

Cuisine

2094 kcal

Calories

Ingredients

Servings

0.333 cup extra virgin olive oil
0.333 cup lemon juice
2 tbsp honey
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp poppy seeds
0.25 tsp Kosher salt
black pepper

4 boneless, skinless chicken breasts
8 cup mixed salad greens
1 cup blueberries
1 large avocado, sliced
1 cup almonds
0.75 cup crumbled feta cheese
0.5 large red onion, thinly sliced

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, honey, mustard, garlic, poppy seeds, salt, and black pepper.
2
Pour half of the dressing into a large Ziploc bag or bowl. Reserve the rest for drizzling on the salads. Add the chicken breasts and marinate the chicken for 20 minutes. If you have time, you can let the chicken marinade for up to 2 hours.

3
Heat the grill to medium high heat. Remove the chicken from the bag or bowl and place on the grill. Cook for 6-8 minutes on each side or until chicken is cooked through. Note-discard the dressing that the chicken was in. Let the chicken rest while you prepare the salads.
4
Divide the greens, blueberries, avocado, almonds, feta, and red onion onto four plates. Slice the grilled chicken and place on top of the salads. Drizzle with remaining lemon poppy seed dressing and serve immediately.

Nutrition (per serving)

2094kcal

Calorie breakdown

Protein3%54 kcal

Fat87%1832 kcal

Carbohydrates10%220 kcal

How this was calculated — 13 of 15 ingredients matched

extra virgin olive oilOil, oat706 kcal

lemon juiceLemon juice, raw18 kcal

honeyHoney roll sausage, beef55 kcal

Dijon mustardMustard, prepared, yellow9 kcal

garlicGarlic, raw15 kcal

poppy seedsSpices, poppy seed26 kcal

Kosher saltSalt, table0 kcal

black pepperSpices, pepper, black3 kcal

boneless, skinless chicken breastsChicken, broilers or fryers, breast, meat and skin, raw7 kcal

mixed salad greensSalad dressing, green goddess, regular8198 kcal

blueberriesToaster pastries, fruit (includes apple, blueberry, cherry, strawberry)931 kcal

almondsOil, almond2122 kcal

crumbled feta cheeseCheese, feta477 kcal

Serving size ≈ 468 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: gluten-free, grilled, salad, summer

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