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Blueberry Salad Girl

Blueberry Salad

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  • Author: Shelagh
  • Yield: 1 1x
  • Category: Main Course, Salad
  • Cuisine: American, Mediterranean


My go-to lunch, swap out the chicken for some vegetarian protein of your choice or omit altogether and you have a lovely side salad. Tasty.


  • 2 good handfuls salad greens
  • 1 chicken breast (grilled or leftover)
  • 1 handful fresh blueberries (washed)
  • 1 tablespoon goat cheese (or a goat brie would be nice) (crumbled)
  • 1 tablespoon toasted almonds (whole, sliced or chopped)
  • 1/2 shallot (cut in rings)
  • 2 leaves fresh basil, cut in chiffonade (thin slices) (optional)
  • 1 pinch Aleppo pepper (optional)
  • 1+ tablespoon Blueberry Basil Fresh Organic Vinaigrette


  1. You may layer this for a ‘composed’ fancy salad. Or, toss it all together in a large bowl and you are all set. 
  2. To toast your almonds (or any nuts) I like to do it in my toaster oven (I can’t tell you how many times I’ve burned my nuts!). Place them on a tray, and toast for about 7-8 minutes at about 375. Here’s your best tip when toasting…when you can smell them they are done!


Aleppo Pepper is used in a lot of Mediterranean and middle eastern cooking. It has a nice fruity flavor and sort of a chewy texture. It carries a little bit of heat, but you won’t burn your mouth from it! You can get it locally (they are all over the country too!) at Penzeys Spices. Head to the store on Grand Avenue in St. Paul, and tell them Shelagh sent you! Plus my cutie sissie works there too!