Chopped Summer Salad with Chicken and Blueberries
Step up your salad game with the ultimate chopped summer salad! This simple yet sensational salad features crisp romaine, juicy blueberries, tangy feta, toasted almonds, and tender chicken, all tossed in a zesty lemon poppyseed dressing. Perfect for a light meal or a crowd-pleasing side dish. Each meal-size serving is packed with 33 grams of protein!
You guys KNOW I love blueberries. So much so that I once grew my very own blueberry bush. Unfortunately, Brownie (our dog) also has a taste for blueberries, and despite my best efforts, he always beat me to the bush.
Fortunately, summer farmers’ markets boom with THE BEST blueberries. I like freezing a bunch to use year-round in smoothies, muffins, and pancakes and then enjoying the rest in this delicious lemon poppyseed chopped chicken salad.
Imagine crunchy romaine lettuce, plump blueberries, creamy feta, slivered almonds, and tender chicken tied together with a refreshing zing from my homemade lemon poppyseed dressing. This chopped summer salad is an excellent choice for a light lunch or a side dish, so let’s get chopping and tossing!
Why you’ll love this recipe
- Craveable flavor infusion. From fresh romaine to Vidalia onions to blueberries, each bite is packed with vibrant flavors that scream summer! Prepare for the perfect balance of sweet, savory, and tangy flavors in every bite.
- Versatile Ingredients. Not only does this chopped summer salad showcase the best of the season, but it’s also easy to customize year-round with what’s available.
- Quick and easy. With fuss-free preparation, this salad comes together in just under 20 minutes. Whip it up for quick lunches, busy weeknights, or last-minute backyard barbecues.
- Make-ahead friendly. For convenience, you can prep the ingredients in advance and toss everything together just before serving.
- Health-conscious. With its nutrient-packed ingredients and light dressing, this salad is a wholesome choice that will leave you feeling satisfied!
Ingredients you’ll need
- Extra virgin olive oil. To sear the chicken breasts.
- Chicken breast. Select raw, boneless, skinless chicken breasts to cook for this recipe, or if you have leftover cooked chicken breasts, that works too!
- Salt and pepper. To season the chicken.
- Romaine lettuce. This crisp, refreshing lettuce adds a satisfying crunch. Thoroughly wash and spin the leaves, then roughly chop them for easy eating.
- Fresh blueberries. They add a pop of vibrant color, a burst of tangy sweetness, and a boost of antioxidants.
- Vidalia onion. I used Vidalia onions for their mild, sweet taste. Substitute red onion or green onion, if preferred.
- Feta cheese. Creamy, crumbled feta provides a rich, tangy contrast to the succulent berries and crisp lettuce. Other quality cheeses, like goat cheese, diced mozzarella, blue cheese, or parmesan, also pair well.
- Toasted sliced almonds. Toasting enhances their nutty flavor and adds a satisfying crunch. Plus, they provide a dose of healthy fats and protein. Substitute pecans or walnuts, if preferred.
- Lemon poppyseed dressing. For this bright and tangy dressing, I used extra virgin olive oil as the smooth base for freshly squeezed lemon juice, Dijon mustard, maple syrup, poppy seeds, and a pinch of salt. See ‘Variations’ for alternative dressing ideas.
How to make chopped summer salad with chicken
Step 1: Prep the chicken. Heat the olive oil in a large skillet over medium-high heat. Meanwhile, pat the chicken breasts dry with a paper towel and season them with salt and pepper.
Step 2: Cook the chicken. Once heated, place the chicken breasts in the pan and sear them on each side until they are no longer pink and the internal temperature registers 165℉. Set the chicken aside to rest while you prepare the dressing.
Step 2: Make the dressing. Place the olive oil, lemon juice, Dijon, maple syrup, and salt in a blender and blend until smooth. Add the poppy seeds and pulse until just incorporated.
Step 3: Assemble the salad. Combine the chopped lettuce, berries, nuts, onion, and feta in a large salad bowl. Chop the chicken into bite-size pieces, place it on top, and give everything a good toss. Drizzle the dressing over the top or serve it on the side, and enjoy!
Recipe tips
- Wash and dry the greens. Be sure to wash the romaine lettuce thoroughly and dry it fully using a salad spinner or kitchen towels to remove any excess moisture –no one likes a soggy salad!
- Toast almonds with care. Toast the sliced almonds in a dry skillet over medium heat, stirring frequently until golden brown and fragrant. Keep a close eye on them, as they tend to burn quickly.
- Prep the salad ahead. Save time by cooking the chicken, washing/drying the lettuce, preparing the produce, toasting the almonds, and making the dressing up to 1 day in advance. Refrigerate the ingredients separately to keep everything crisp and fresh, then toss the salad together just before serving.
Variations
Whether you’re catering to dietary preferences or simply want to switch things up, these customizable options will take your chopped summer salad to the next level:
- Switch up the meat. Not feeling chicken? Try grilled salmon, shrimp, or sliced steak.
- Go meatless. Swap the chicken for protein-rich alternatives like chickpeas, quinoa, or black beans. Substitute the feta with dairy-free alternatives like vegan feta, marinated tofu, or nutritional yeast.
- Bulk up the veggies. For added taste and texture, consider tossing in extra vegetables like cherry tomatoes, cucumber, bell peppers, sliced avocado, roasted corn, or shredded carrots.
- Use different berries. While blueberries are the star of this lemon poppyseed chopped chicken salad, don’t hesitate to mix it up with fresh strawberries, raspberries, or blackberries.
- Experiment with different dressings. To diversify the flavor profile, swap the lemon poppyseed vinaigrette for a creamy balsamic vinaigrette, honey mustard dressing, or raspberry vinaigrette for an extra tangy twist.
Storing
If you have leftovers, store them in an airtight container in the refrigerator for 1-2 days. If possible, keep the dressing separate and add it just before serving to maintain the salad’s fresh crunch.
FAQ
While fresh blueberries are definitely the better option, you can use frozen ones when fresh ones aren’t available. Just be sure to thaw them completely and drain any excess liquid before adding them to your salad.
Sure! If you have nut allergies or simply prefer a nut-free version, you can omit the almonds or substitute them with pumpkin seeds or sunflower seeds for added crunch.
Instead of maple syrup, you can use other natural sweeteners like honey, agave nectar, or fruit juice like orange or apple juice.
More summer salad recipes
- Summer Zucchini Salad
- Summer Dragon Fruit Salad
- Summer Risoni Salad
- Easy Strawberry Spinach Salad
- Easy Caprese Salad
If you love this chopped chicken salad with blueberries, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Chopped Summer Salad with Chicken and Blueberries
Equipment
- Large skillet
- Large salad bowl
Ingredients
- For the salad:
- 1 tbsp extra virgin olive oil
- 24 oz boneless skinless chicken breast *I use six small 4 oz Springer Mountain Farm chicken breasts
- ½ tsp salt
- ¼ tsp pepper
- 4 heads Artisan lettuce washed, spinned, and roughly chopped. I use the small heads of Artisan lettuce, but you can also go with 2 heads of romaine
- 1 pint fresh blueberries
- ½ Vidalia onion finely diced
- 4 oz feta cheese crumbled
- ½ cup toasted sliced almonds
- For the dressing:
- ⅓ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- ½ tsp dijon mustard
- 2 tbsp maple syrup can also use honey or granulated sugar
- ¼ tsp salt
- 2 tsp poppyseeds
Instructions
- Cook the chicken. Heat the olive oil in a large skillet over medium to medium-high heat. Season the chicken breasts with salt and pepper and cook for 4-6 minutes on each side, or until no longer pink and the chicken reaches a safe temp of 165 degrees F. with a meat thermometer. Set the chicken aside to rest for 5-10 minutes while you prepare the dressing.
- Make the dressing. Place the olive oil, lemon juice, dijon, maple syrup, and salt in a blender and blend until smooth. Add the poppyseeds and pulse until just incorporated.
- Assemble the salad. Slice the chicken into bite-size pieces. Combine the chopped greens, berries, nuts, onion, and chopped feta in a large salad bowl. Slice the chicken into bite-size pieces and place on top. Toss to mix. Drizzle the dressing on top or serve on the side.
Notes
Nutrition
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This looks so fresh and delicious! Love the summer twist!
Thank you Jessica!
I love fruit in chicken salad but never thought of trying blueberries – pinned!!! We just bought two little blueberry bushes – our dogs better stay away from them. 🙂
Lol, I hope so too Amy! Dogs love tasty berry branches!
I love how you used blueberries in place of traditional grapes. I’m a big fan of homemade chicken salad since I can control the amount of mayo (or even use greek yogurt instead). Yum!
Thank you Katie! Greek yogurt would be awesome here!