There’s something magical about the combination of juicy blueberries, savory chicken, and tangy feta cheese all tossed together in a fresh, vibrant salad. Each bite is a perfect blend of sweet, salty, creamy, and crunchy—a summer favorite that never fails to impress.

I first made this Chicken Blueberry Feta Salad on a warm June afternoon using leftover grilled chicken and some berries that were just about to turn. What started as a fridge clean-out experiment quickly became a staple on our weekly lunch rotation. It’s light yet satisfying, easy to throw together, and bursting with flavor.

The best part? This salad is a complete meal on its own, packed with protein and produce, and ready in just 20 minutes flat. Let’s dig into why you’ll love it just as much as we do.

Why You’ll Love This Chicken Blueberry Feta Salad

Get ready to add this salad to your regular rotation—it’s just that good. Whether you're prepping lunches for the week or need a last-minute dish for a picnic, this one delivers on every front.

First, let’s talk speed and ease. You can have this salad on the table in 20 minutes or less. It uses cooked chicken (great for leftovers or rotisserie), and the rest is just a matter of chopping and tossing.

Then there’s the flavor explosion. Sweet blueberries pop against salty, creamy feta cheese, while the grilled or roasted chicken adds heartiness. A homemade vinaigrette brings it all together with a citrusy finish.

This dish is also incredibly nutritious. With lean protein, antioxidant-rich berries, and fiber-packed greens, it’s a wholesome option for lunch or dinner that won’t weigh you down.

And of course, it’s versatile. Swap in different fruits, cheeses, or greens depending on what you have. It’s endlessly customizable and just as delicious every time.

No matter the season, this salad feels like a breath of fresh air on your plate.

Ingredients Notes

The brilliance of this salad lies in its simple, fresh ingredients that come together for something truly special. Here’s what makes it shine:

Cooked chicken is the protein base here. I prefer grilled chicken breasts or thighs, sliced thin for easy eating. If you're in a pinch, store-bought rotisserie chicken works beautifully too. The warmth and seasoning of the chicken contrasts nicely with the cool, fresh components of the salad.

Blueberries bring juicy sweetness and a gorgeous burst of color. Use fresh, firm berries for the best texture. If blueberries aren’t in season, swap in strawberries or blackberries, but fresh is always preferred over frozen here.

Feta cheese adds a creamy, tangy bite that pairs so well with the berries. I like using a block of feta and crumbling it myself—it's creamier and more flavorful than the pre-crumbled kind.

Mixed greens create the crisp, earthy base. A blend of baby spinach, arugula, and romaine offers the perfect mix of textures and flavors. You could also use spring mix or even kale if you prefer a heartier green.

Toasted nuts, like almonds or pecans, add that essential crunch. I love toasting them lightly in a dry skillet for just a few minutes—it brings out their natural oils and intensifies the flavor.

If you're making your own dressing (highly recommended), you'll also need olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper. No fancy tools needed—just a mason jar or whisk will do the job.

How To Make This Chicken Blueberry Feta Salad

Creating this vibrant, flavor-packed salad is as simple as layering ingredients and tossing them together. Let me walk you through the steps.

Start by preparing your chicken. If you're using freshly cooked chicken, season it well with salt, pepper, and a little garlic powder, then grill or pan-sear until golden and cooked through. Let it rest before slicing thinly across the grain.

While the chicken rests, toast your nuts in a dry skillet over medium heat. Stir frequently and keep a close eye—they can go from golden to burnt in seconds. Once they smell fragrant and start to brown, remove them from the pan to cool.

Next, assemble your salad base. In a large mixing bowl or platter, layer your greens first. Then scatter the blueberries evenly across the top. Crumble the feta over the berries, followed by the sliced chicken and the toasted nuts.

To make the dressing, combine 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey in a small bowl or jar. Add a pinch of salt and black pepper, then whisk or shake until emulsified.

Drizzle the dressing over the salad just before serving. Gently toss everything together, making sure every bite gets coated in that zesty, sweet vinaigrette.

This salad comes together in just about 20 minutes and serves beautifully as a light lunch or hearty dinner. Serve it chilled or at room temperature—it’s delicious either way.

Storage Options

If you’re making this salad ahead of time, there are a few simple tips to keep it fresh.

Store the salad undressed in an airtight container in the refrigerator. The greens and toppings will stay crisp for up to 2 days. Add the dressing just before serving to avoid sogginess.

If you're meal-prepping individual portions, keep the dressing separate in a small container or jar and add it right before eating.

Cooked chicken can be stored separately for 3-4 days in the fridge. If using rotisserie or leftover chicken, aim to use it up within that same window for best taste and texture.

To reheat the chicken, a quick zap in the microwave or a few minutes in a hot skillet will do the trick. Let it cool slightly before adding it to the salad to avoid wilting the greens.

Variations and Substitutions

One of the things I love most about this recipe is how adaptable it is. You can easily make it your own depending on what you have in your fridge.

Try swapping the blueberries for strawberries, blackberries, or even chopped apples or pears in the fall. The sweetness of the fruit is key, so don’t be afraid to mix and match.

If you’re not a fan of feta, goat cheese or blue cheese work great too. Goat cheese offers a milder creaminess, while blue cheese adds bold, funky notes.

No chicken? No problem! Grilled shrimp, sliced steak, or even crispy tofu are excellent alternatives. This recipe works with almost any protein you like.

Switch up the greens by using kale, butter lettuce, or baby arugula alone. Each green adds its own personality to the dish—kale is hearty and chewy, arugula is peppery and fresh.

For a more filling version, toss in some quinoa or farro for added fiber and texture. It transforms the salad into a grain bowl with minimal effort.

Don’t be afraid to experiment—this salad is endlessly flexible and always forgiving.