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bowl of grilled chicken blueberry salad from overhead
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5 from 3 votes

Grilled chicken and blueberry salad with lemon-feta dressing

This tasty salad has only a few ingredients, but lots of flavor and texture. It makes a delicious lunch.
Prep Time10 mins
Total Time10 mins
Course: Lunch
Cuisine: American
Servings: 1
Calories: 688kcal
Author: Caroline's Cooking


  • 2 handfuls arugula rocket
  • ¼ cup walnuts 32g
  • ½ cup blueberries 80g
  • ¼ apple (large)
  • ¼ avocado or ½ small
  • 1 small chicken breast or 1 large tender, grilled until cooked through (I used a griddle pan but can also do on grill/bbq; you can uses pre-cooked as well but home-grilled has a better flavor)

For the dressing

  • 1 oz feta 30g
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon honey


  • Place the arugula in a bowl and scatter over the walnuts, broken into pieces if not already small along with the blueberries.
  • Core the apple, slice relatively thinly and cut the slices into small pieces. Cut the avocado into chunks and slice the cooked chicken once it has cooled. Scatter all on top of the arugula etc.
  • Crumble the feta and whisk together with the lemon juice, olive oil and honey until fairly smooth. Pour/spoon over the salad and serve.



Note quantities are per person - multiply up depending on how many you are serving.


Calories: 688kcal | Carbohydrates: 31g | Protein: 35g | Fat: 50g | Saturated Fat: 9g | Cholesterol: 97mg | Sodium: 464mg | Potassium: 1044mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1140IU | Vitamin C: 27.5mg | Calcium: 233mg | Iron: 2.5mg