Grilled Chicken Salad with Fresh Blueberries, Pecans and Honey-Poppy Vinaigrette

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  • 2 skinless, boneless chicken breasts, 8 ounces each
  • 1 clove garlic, minced
  • 2 tablespoons poppy seeds
  • 6 ounces arugula
  • 6 ounces spinach
  • 2 cups fresh blueberries
  • 1⁄2 cup crumbled blue cheese or feta
  • 1⁄2 teaspoon salt, divided
  • 1⁄2 teaspoon ground black pepper, divided
  • 1 cup pecans
  • 1⁄2 cup balsamic vinegar
  • 1⁄2 cup white balsamic vinegar
  • 1⁄4 cup honey
  • 2 tablespoons Dijon mustard
  • 1⁄2 cup extra-virgin olive oil


  1. Heat grill or grill pan to medium-high.
  2. Sprinkle chicken with garlic, 1/4 teaspoon each of the salt and pepper.
  3. Grill until internal temperature reaches 165°F, about 8 minutes per side; set aside to cool.
  4. Heat oven to 375°F. Spread pecans on a cookie sheet; bake until fragrant, 5 to 7 minutes.
  5. In a mixing bowl, whisk the balsamic, white balsamic, honey, mustard and remaining salt and pepper.
  6. Continue whisking while gradually adding the olive oil. Stir in the poppy seeds; set aside.
  7. With two forks, shred the chicken.
  8. In a large salad bowl, toss the arugula and spinach with about ½ cup of the vinaigrette.
  9. Top with chicken, blueberries, cheese and pecans and toss gently.
  10. Reserve remaining vinaigrette for another use.

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