Blueberry Goat Cheese Chicken Salad with Peanut Dijon Dressing
This blueberry goat cheese chicken salad combines juicy blueberries, creamy goat cheese, tender chicken, and a tangy peanut Dijon dressing for a healthy, high-protein, gluten-free, and flavorful meal.
Ingredients
- 2 tablespoons peanut butter
- 1 tablespoon olive oil
- 1/2 lime juiced
- 3 tablespoons water
- 1 tablespoon dijon mustard
- 1/2 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 teaspoon garlic
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken breasts cut into 1/2-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika powder
- 3/4 teaspoon garlic powder
- 8 cups curly lettuce chopped
- 1/4 small red onion sliced thinly
- 1 cup fresh blueberries
- 1 cup raspberries
- 1/2 cup goat cheese
- 1/2 cup smoked almonds chopped
Instructions
- Make the Dressing: Combine all dressing ingredients in a small blender or food processor. Blend until smooth and creamy. Set aside.
- Prepare the Chicken: In a small bowl, toss chicken pieces with salt, pepper, paprika, and garlic powder until coated.
- Cook the Chicken: Heat a skillet over medium heat. Add coconut oil, and once hot, add chicken pieces in a single layer. Cook for 3-4 minutes on each side until golden-brown and fully cooked. Set aside.
- Assemble the Salad: In four bowls, layer chopped curly lettuce, red onion slices, blueberries, raspberries, goat cheese, and smoked almonds.
- Finish: Top each salad with cooked chicken and drizzle peanut Dijon dressing over the top. Serve immediately.
Notes
If prepping meals ahead, keep chicken, dressing, and salad components separate and assemble just before eating to maintain crisp texture.