Recipe courtesy of U.S. Highbush Blueberry Council

Grilled Chicken Blueberry Pecan Salad with Honey Mustard Vinaigrette

Let's be honest — sometimes we go green. Sometimes we can't pass up the bread. Grilled chicken blueberry pecan salad means you don't have to choose! This crispy, crunchy recipe offers a fresh take on chicken salad. Grab your favorite leafy greens or make a savory sandwich with your honey mustard dowsed salad. You can't lose.
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  • Yield: 4 servings
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For Chicken

1 pound boneless, skinless chicken breasts

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

For Honey Mustard Dressing

1/4 cup honey

3 tablespoons whole-grain Dijon mustard

2 tablespoons apple cider vinegar

2 tablespoons olive oil

1 clove garlic, minced

1/2 teaspoon kosher salt

1/8 teaspoon pepper

For Salad

6 cups red leaf lettuce

1 1/2 cups blueberries

1 Gala apple, cored and sliced

1/4 cup red onion, thinly sliced

1/2 cup pecans, toasted


  1. Preheat grill for direct heat grilling.
  2. Season chicken breasts with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and garlic powder and grill, turning once, until chicken is cooked through. Let stand 10 minutes; slice and reserve.

For Honey Mustard Dressing

  1. In a bowl, whisk honey, Dijon mustard, vinegar, olive oil, garlic, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper until blended.

For Salad

  1. In a bowl, combine lettuce, blueberries, apple, red onion and pecans and toss with some (about 1/2 cup) of the dressing.
  2. Arrange sliced chicken over lettuce mixture and drizzle with additional dressing.