Chicken and Blueberry Salad with Orange Dressing

Makes 4 Servings


  • 1 lb. boneless, skinless chicken breasts, cut in half lengthwise
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon black pepper, divided
  • ⅓ cup olive oil
  • 3 tablespoons fresh orange juice
  • 1 ½ teaspoons honey
  • ¾ teaspoon Dijon mustard
  • 1 (12-oz.) package salad greens
  • 1 (6-oz.) container fresh blackberries or blueberries
  • ½ cup crumbled feta cheese
  • ¼ cup sliced almonds


  1. Place chicken in a zip-top plastic bag, and pound to an even thickness. 
  2. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Sprinkle chicken evenly with ¼ teaspoon salt and ⅛ teaspoon pepper. Add chicken, and reduce heat to medium. Cook, turning occasionally, about 6 to 8 minutes or until chicken is done. Transfer to a cutting board. Let cool, and cut into bite-sized pieces. 
  3. Combine oil, orange juice, honey, mustard, ¼ teaspoon salt and ⅛ teaspoon pepper in a jar with a tight-fitting lid. Cover and shake well to combine. 
  4. Place salad in a large serving bowl. Drizzle with dressing, and toss to coat. Top with chicken, berries, cheese and almonds. Serve immediately. 


*Recipe prepared by registered dietitians from St. Vincent’s Health System


Nutrition [Per Serving]: 

440 calories; 28 g total fat; 6 g saturated fat; 32 g protein; 

16 g carbohydrate; 2 g fiber; 560 mg sodium