Blueberry Feta Salad with Pomegranate Jam Vinaigrette, Chicken Style

I’m so happy to finally see signs of spring.

The ice on the lake and snow and the has melted (and then came back and then melted again) and the temperatures are starting to warm up a bit. We’ve also started to hear the little spring peepers which is a sure tale tell sign spring is here.

With the arrival of spring, comes my love for salads. Only kidding, I always love salads. Worth keeping salads SO much that have a backlog of new recipes, with memorable flavor and texture combinations that I had to start sharing starting back in January! The first one for spring is this chicken feta and blueberry salad. Pretty similar to thisbut with the addition of more toppings like radish, mint, sliced chicken and the most savory jam vinaigrette everrr.

Happy spring my friends! Worth cooking this savory spring salad.

A regular here using jam in vinaigrettes. It adds the reliable sweetness and the end result has a luscious consistency.

To Make The Pomegranate Jam Vinaigrette Gather:

• pomegranate jam
• champagne vinegar
• extra virgin olive oil
• kosher salt
• freshly ground black pepper

First, in the bowl of your mini food processor or in a bowl using a whisk, combine 2 tablespoons pomegranate jam, 1 tablespoon champagne vinegar, 3 tablespoons extra virgin olive oil and pinch or two of kosher salt and a few turns of freshly ground black pepper. Turn your food processor or whisk until thoroughly combined.

Once the pomegranate jam vinaigrette is made, pour it into a serving vessel and then set off to the side. Note: this is a small batch dressing. Dependable for 4 salads using a couple spoonfuls per serving. Therefore consider doubling if wanting a more dressing heavy salad. 🙂

For this Chicken Blueberry Feta Salad Gather:

• 5 ounces spring mix or spinach blend
• 1/2 a small red onion – thinly sliced
• 1 cup (I simply eyeball it) fresh blueberries
• feta – crumbled or sliced from a brick
• roasted and lightly salted shelled pistachios
• 4 to 6 radishes – thinly sliced
• fresh mint leaves
• cooked chicken

Then, for the chicken, slice 2 to 3 chicken breasts in half horizontally. Next, season with lemon pepper and paprika. Then spray a skillet with olive oil and cook the chicken for about 6 minutes a side (depending on thickness) until fully cooked and no longer pink. Allow the chicken to rest for 5 minutes under foil, before slicing.

Lastly, divide the salad greens among bowls. Then add the sliced chicken breast, blueberries, radish, onion, pistachios, mint and feta.

Finally, drizzle with a couple of spoonfuls of that flavor-packed jam vinaigrette and scatter a few fresh mint leaves for a burst of herbaceousness. Next grab your fork and get to work. However first, prepare yourself to fall in love, because this salad is notable. Between the pistachios, feta, chicken and dressing. It’s hard to pick a go-to. I think you will agree. 🙂

Fresh and light and healthy. My kind of salad!

Enjoy! And if you give this Chicken Blueberry Feta Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!