Blueberry, Chicken and Spinach Salad

This fresh blueberry salad is all kinds of wonderful with it’s unique mix of savory, sweet, sour and salty flavors.

There’s something to be said about a salad that hits on all these flavor points and has an abundance of contrasting textures. It’s a formula for success!

The plump, juicy blueberries have a burst of natural sweetness that plays off the creamy, tangy feta cheese.

Fresh, spinach leaves add an earthiness and raw zucchini brings a cool crispness.

Not to forget the tender bites of chicken and crunchy, sliced almonds.

The brightness of a zesty lemon and basil dressing ties all the components together and highlights the flavors to really make them sing.

By using leftover cooked chicken you don’t even need to turn on the oven. The salad comes together in a matter of minutes for a perfect hot-weather meal that won’t weigh you down.

A salad to help celebrate the season of not only blueberries but of summer.

Lucky for us it’s just the beginning!

Zucchini, Chicken and Blueberry Salad

Rating: 51

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 servings

Zucchini, Chicken and Blueberry Salad

A salad bursting with freshness that comes together in minutes using rotisserie or leftover chicken.


1/3 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons fresh basil, minced
sea or Kosher salt and fresh black pepper
1 small zucchini, thinly sliced
2 heaping cups cooked chicken breast, chopped (rotisserie chicken works great!)
4 packed cups of spinach leaves, rough chopped
2 scallions, diced
1 + 1/3 cup fresh blueberries
1/2 cup feta cheese, crumbled
1/4 cup sliced almonds, optional


  1. In a large bowl, whisk together oil, lemon juice, basil and season well with salt and pepper to taste. Add zucchini, chicken, spinach and scallions; toss well.
  2. You can toss the blueberries, feta and almonds right in or scatter them over top - serve each salad with 1/3 cup blueberries, 2 tablespoons feta and a tablespoon of almonds scattered over top.

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