Blueberry Corn Chicken Salad – Eating Bird Food

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This blueberry corn chicken salad is the perfect summertime salad! It combines greens, grilled chicken, corn, roasted pecans and fresh blueberries all tossed in a delicious maple balsamic dressing.

Comprised of seasonal fruits and veggies, healthy fats, protein and a light maple vinaigrette, this colorful blueberry corn chicken salad is not only beautiful on the table, but it’s absolutely delicious and loaded with tons of nutrients.

Why I Love This Salad

  • Loaded with flavor: The combination of ingredients creates a symphony of flavors that are both balanced and exciting.
  • Nutrition packed: With a mix of lean protein, healthy fats, and antioxidant-rich fruits, this salad is a nutritional powerhouse.
  • Versatility: Serve it as a standalone meal or as a colorful side dish at your next barbecue or summer gathering.
  • Make-ahead friendly: Prep components like the roasted pecans and dressing in advance for a quick assembly when you’re ready to eat.
Ingredients measured out to make Blueberry Corn Chicken Salad: spring mix, grilled chicken, corn, red onion, avocado oil, pecans, blueberries, maple syrup, dijon, salt, balsamic vinegar and olive oil.

Ingredients Needed

Alright, so now we know why this blueberry corn chicken salad is super nourishing. Here’s what you’ll need:

  • spring mix or baby greens – the base of this salad. Feel free to use your favorite variety of greens here.
  • grilled chicken – for a protein boost I added chopped grilled chicken, but feel free to use shredded chicken instead.
  • corn – you can use fresh, frozen that’s been thawed or leftover grilled corn cut off the cob.
  • red onion – some diced onion for some added crunch.
  • avocado oil – a great oil for high heat cooking and baking! Feel free to use olive oil instead.
  • blueberries – for a natural source of antioxidants. I wouldn’t recommend using frozen, thawed blueberries. Fresh is best!
  • pecans – we’re roasting the pecans with some maple syrup and sea salt for a salty sweet combo that pairs perfectly with the rest of the salad ingredients.
  • maple balsamic dressing – a super simple dressing consisting of olive oil, balsamic vinegar, maple syrup, dijon mustard, salt and pepper.
Ingredients for the blueberry corn chicken salad served over a bed of greens.

How to Make Blueberry Corn Chicken Salad

Step 1: Roast pecans with maple syrup and salt at 350°F for 10 minutes. Set aside to cool.

Photo showing pecans being toasted on a sheet pan with maple syrup.

Step 2: Whisk together the olive oil, balsamic vinegar, maple syrup, mustard and salt for the dressing.

Two photos showing the ingredients to make a balsamic dressing in a bowl, before and after being whisked.

Step 3: Cook onions in avocado oil until brown. Add corn here if it’s raw or thawed.

Side by side photos showing red onion and corn being cooked in a skillet.

Step 4: On plates, layer greens, chicken, corn, onions, blueberries, and pecans. Serve dressing on the side or drizzle on top of the salad before serving. Enjoy!

Side by side photos of a Blueberry Corn Chicken Salad being topped with balsamic dressing.

Notes & Substitutions

Pecans – Not a fan of pecans? Swap in a different nut!

Red onion  – Not a fan of red onion feel free to use yellow onion instead.

Mix-ins – Feel free to get creative in the kitchen and add your own toppings to the salad. Avocado, goat cheese, or pepitas would be great additions!

Dressing – I love the maple balsamic dressing I created for this salad but any dressing would work if you’re in a pinch. Some options: poppyseed dressing, cilantro lime dressing, white balsamic vinaigrette or lemon vinaigrette.

Mixed blueberry corn chicken salad served with dressing.

How to Store Leftovers

Keep the salad components separate and assemble just before serving to maintain freshness. Store the dressing in a sealed container in the fridge and the other ingredients separately in airtight containers. Enjoy within 3-5 days.

More Meal-Sized Salads

Be sure to check out the full collection of salad recipes here on EBF!

  • Pre-heat oven to 350°. Line a baking sheet with parchment paper. Add pecans to the sheet and toss with maple syrup and sea salt. Bake for about 10 minutes. Remove from oven, toss and allow to cool completely. This step can be done a day in advance.

  • Whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt and pepper in a small bowl. Set aside.

  • Heat 1 teaspoon oil over medium heat in a medium sauté pan. Add diced onions and cook until translucent and starting to brown, about 7-8 minutes. If you’re using raw or thawed corn, you can add it to the sauté pan with the onion for extra flavor. If you’re using leftover grilled corn, there’s no need to add it.

  • Grab 3-4 plates and load on salad ingredients starting with a base of greens, shredded chicken, corn, onion, blueberries and maple roasted pecans. Serve with maple balsamic dressing, allowing everyone to add as much or as a little as they’d like. Store any leftover dressing in the fridge for later.

  • Pecans – Not a fan of pecans? Swap in a different nut!
  • Red onion  – Not a fan of red onion feel free to use yellow onion instead.
  • Mix-ins – Feel free to get creative in the kitchen and add your own toppings to the salad. Avocado, goat cheese, or pepitas would be great additions!
  • Dressing – I love the maple balsamic dressing I created for this salad but any dressing would work if you’re in a pinch. Some options: poppyseed dressing, cilantro lime dressing, white balsamic vinaigrette or lemon vinaigrette.

Serving: 1salad | Calories: 619kcal | Carbohydrates: 25g | Protein: 19g | Fat: 51g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 573mg | Fiber: 3g | Sugar: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

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