Simple Summer Salad with Chicken and Blueberries

Everything in this hearty gluten free dinner salad is so fresh and summery; it's a feast for the eyes as well!

Course dinner
Total Time 1 hour
Servings 4
Author Rachel Singer


- for the dressing/marinade

  • 1/2 cup olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1 Tbsp Dijon mustard
  • 1 tsp honey
  • 2 tsp oregano
  • 2 cloves garlic chopped (or 1 tsp minced)
  • Black pepper to taste
  • Sea salt to taste

- for the salad

  • 1-1.25 lbs boneless skinless chicken breast trimmed
  • 8 cups spring mix salad
  • 1 cup fresh blueberries
  • 1 cup pepitas
  • 2 avocados sliced
  • 1/2 cup crumbled feta
  • 4 green onions chopped


  1. Whisk together all of the dressing/marinade ingredients until well combined. 

  2. Slice chicken in half lengthwise to make two thinner pieces. Place the chicken in a shallow baking dish or bowl and pour half of the marinade over, turning to coat.

  3. Let the chicken marinate for 20 minutes, then either grill it or cook it up in a cast iron skillet over medium-high heat on your stove top until cooked through (about 4-5 minutes a side, depending on thickness).
  4. Let the chicken cool, then slice it into strips.
  5. Assemble four individual dinner salads, topping the spring mix with chicken strips, blueberries, pepitas, avocado, feta, & green onion. 

  6. Drizzle with reserved dressing and serve.

Recipe Notes

If you can't find pepitas, just substitute something else small and crunchy -- sunflower seeds would work well.