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Blueberry Chicken Salad

This is an easy yet really flavorful salad that is a crowd pleaser. I often make this for lunch if we have overnight guests as it fits in a variety of diets and preferences.
Non-AIP additions that you can also add in for guests are things like candied walnuts and feta cheese.
MAKE AHEAD: This is also a great salad to make ahead of time. Make everything up to 5 days ahead except for the avocado - that I'd wait until right before serving to cut up and add to the salad.
NOTES: You can make this with frozen blueberries as well, but I do like the fresh blueberries on the salad itself better than frozen.
Prep Time10 minutes
Cook Time15 minutes
Marinating Time:30 minutes
Total Time1 hour
Servings: 2 servings

Ingredients

For the Chicken:

  • 3/4 lb boneless skinless Chicken Breasts or Thighs
  • 3 tablespoons Olive Oil
  • 3 tablespoons Balsamic Vinegar

For the Blueberry Vinaigrette:

  • 1/4 cup Blueberries
  • 1/8 cup Balsamic Vinegar
  • 1 teaspoon Honey or Maple Syrup
  • 1/2 Lemon juiced (about 2 tbsp)
  • Pinch Sea Salt
  • 1/4 cup Olive Oil

For the Salad:

  • 4 cups Mixed Greens
  • 1 Cucumber thinly sliced
  • 1 avocado peeled, pitted, and thinly sliced
  • 1 cup Blueberries

Instructions

Between 30 minutes and 12 hours ahead of time:

  • In a medium bowl or gallon-sized ziploc bag, add the chicken, olive oil, vinegar and a pinch of sea salt. Stir or massage everything to mix and coat the chicken. Cover the bowl or seal the bag and refrigerate for at least 30 minutes and up to 12 hours.

When cooking:

  • When it comes time to cook the chicken, you can either cook it by grilling it or roasting it (or use your favorite method).
  • To grill, preheat the grill to medium-high. Remove the chicken from the marinade and grill for 5-6 minutes a side, or until done.
  • To roast it, remove the chicken from the marinade and put into a baking dish or on a baking pan lined with parchment paper. Put into the oven and set the timer for 15 minutes.
  • Once the timer goes off, check to make sure the chicken is done either with a meat thermometer - it should be 165 F, or by slicing a breast open and making sure it's no longer pink inside. If it isn’t, continue to cook until it is.
  • Once it’s done, remove it from the oven and cover with aluminum foil or a kitchen towel for 5 minutes to rest.
  • While the chicken is cooking, make the Blueberry Vinaigrette by blending all of the ingredients in a blender or food processor until smooth.
  • Assemble the salad by placing a layer of greens on each plate or meal prep container, then adding sliced chicken, sliced cucumber, avocado, and blueberries. Drizzle with the vinaigrette (though if storing in a meal prep container it's best to wait until right before serving to put the dressing on).