Blueberry and Grilled Chicken Salad with Raspberry Habanero Vinaigrette

This Blueberry and Grilled Chicken Salad with Raspberry Habanero Vinaigrette is a fresh, bold, and seasonal summer salad. It’s easy to assemble, full of nourishing flavour, and ideal for patio lunches, picnics, or effortless entertaining.

Blueberries are the star of this dish. Juicy and sweet, they bring a burst of freshness to every bite. But when paired with savoury grilled chicken and a spicy-sweet vinaigrette made from a standout local pepper spread, this becomes a special salad that you will want to serve all summer long!

Layers of Flavour, Powered by Blueberries

This salad is a celebration of summer produce—especially blueberries. When they’re in season, their flavour is unmatched: sweet, tangy, and incredibly juicy. They’re also rich in antioxidants, fibre, and vitamin C, making them as nourishing as they are delicious.

But besides the blueberries, every ingredient in this salad brings something unique to this recipe:

• Romaine Lettuce – Crisp and refreshing, it forms a sturdy base that holds up well under dressing.
• Fresh Blueberries – Juicy and bright, they add pops of sweetness in every bite.
• Grilled Chicken Breast – Warm, savoury, and satisfying. Seasoned simply to let the flavours around it shine.
• Goat Cheese – Creamy and tangy. It adds richness and helps mellow the spice of the vinaigrette.
• Chopped Almonds – Crunchy and nutty, they bring texture and depth.
• Red Onion & Jalapeño – Sharp, spicy, and bright. They give the salad an edge without overwhelming it.

Together, these elements create a balanced and craveable salad—sweet and spicy, creamy and crisp, warm and cool—all in one bowl!

A Bold Vinaigrette with Local Flavour

This unique jam-based vinaigrette is what takes this salad from simple to sensational. Instead of a basic oil-and-vinegar blend, this version features a sweet and spicy Raspberry Habanero Spicy Pepper Spread from Salt Spring Kitchen Co., based on Salt Spring Island, British Columbia.

This small-batch spread combines sweet raspberries, fiery habanero peppers, apple cider vinegar, and a splash of lime juice. The result is bright, bold, and layered—just like a good vinaigrette should be. While it’s perfect with cheese and meats, it truly shines here as the base of this summer-ready salad dressing.

You can find Salt Spring Kitchen Co. spreads at independent retailers across Canada or order directly from their website.

This Blueberry & Grilled Chicken Salad with Raspberry Habanero Vinaigrette is satisfying enough to enjoy as a main course, but it also works beautifully as a side. It’s easy to scale up for a backyard BBQ, make-ahead picnic, or summer dinner party, and it holds up well if prepped in advance. Whether you’re serving it for a light weekday lunch or a healthy weeknight dinner, this colourful and nourishing dish brings bold flavour and freshness to the table. It’s everything summer food should be—simple, seasonal, and never boring!

Get the Recipe: Blueberry & Grilled Chicken Salad with Raspberry Habanero Vinaigrette

Blueberry and Grilled Chicken Salad with Raspberry Habanero Vinaigrette

Melissa

Jazz up your everyday salads this summer with the delicious and seasonal salad recipe featuring BC Blueberries! This salad dressing is just as impressive as the salad itself as it features the sweet and spicy flavours of Salt Spring Island Kitchen Co.’s Raspberry Habanero Jam.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Salad

Cuisine Canadian

Servings 4

Calories 456 kcal

Ingredients

  

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For the Grilled Chicken and Salad:

• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts butterflied and pounded to an 1-centimetre thickness
• 1/2 teaspoon sea salt
• 1 teaspoon ground black pepper
• 8 cups romaine lettuce chopped into 2-centimetre sized pieces
• 1/3 cup red onion chopped into 1-centimetre sized pieces
• 1 cup fresh blueberries
• 1/3 cup goat cheese crumbled in small pieces
• 1/2 cup almonds roughly chopped
• 1 jalapeno pepper sliced into thin rounds

For the Salad Dressing:

• 3 tablespoons Salt Spring Island Kitchen Co. Raspberry Habanero Jam you can substitute with plain raspberry jam
• 1 tablespoon apple cider vinegar
• 1/4 cup olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup cold water

Instructions

 

• Begin by grilling the chicken breasts. Preheat a grill to 400 degress F (or heat a frying pan over medium-high heat). Season the chicken breasts evenly with salt and pepper. Once hot, add the chicken breasts and cook for 5 to 7 minutes per side. Once the chicken is cooked, set is aside and let it cool completely.
• Meanwhile, prepare the salad. Chop the lettuce and add it to the bowl. Add the chopped red onions, the crumbled goats cheese, blueberries, almonds and the jalapeno peppers to the top of the salad. Place this in the fridge to keep cool while making the dressing.
• In a small bowl, add the jam, apple cider vinegar, olive oil, salt and pepper. Whisk everything together until completely smooth. Add the water to the dressing if it looks like it is too thick. You should be able to drizzle this easily all over the salad.
• Once the chicken has cooled, cut the chicken breasts into cubes (or slice it if you prefer) and add it to the salad. Drizzle the salad dressing across the top of the salad and serve immediately.

Notes

• The salad dressing can be made in advance and kept in an airtight jar in the refrigerator for about a week.

Nutrition

Calories: 456kcalCarbohydrates: 25gProtein: 21gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 45mgSodium: 586mgPotassium: 657mgFiber: 6gSugar: 14gVitamin A: 8461IUVitamin C: 14mgCalcium: 121mgIron: 3mg

Keyword blueberry and grilled chicken salad, blueberry recipe, healthy summer recipe, salad, summer salad

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