By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
434 cal · 15 min
Blueberry Chicken Pasta Salad with Field Greens
Recipe GLPR3298b0e3a92a85
A vibrant and refreshing pasta salad featuring tender sliced chicken breast, whole grain penne, and crisp field greens brought together with fresh blueberries and a homemade blueberry-balsamic vinaigrette. This dish combines sweet and tangy flavors with the nuttiness of whole grains for a satisfying, colorful lunch or light dinner.
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Ingredients
½ cup Fresh blueberries (for vinaigrette)
2 tablespoons Extra virgin olive oil
2 tablespoons Balsamic vinegar
½ teaspoon Dijon mustard
2 teaspoons Honey
¼ teaspoon Salt
1½ cups Fresh blueberries (for salad)
3 cups Cooked whole grain penne pasta, cooled
12 ounces Cooked chicken breast, sliced
4 cups Field greens
½ cup Red onion, chopped
1 medium Red bell pepper, chopped
Directions
Combine the 1/2 cup fresh blueberries, extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, and salt in a blender. Blend until smooth and well combined. Transfer the vinaigrette to a small bowl and set aside.
In a large serving bowl, add the cooled whole grain penne pasta, sliced cooked chicken breast, field greens, chopped red onion, chopped red bell pepper, and the remaining 1 1/2 cups fresh blueberries.
Pour the blueberry vinaigrette over the salad ingredients and toss gently but thoroughly to coat everything evenly. Divide among four serving bowls and serve immediately.
Comments
This salad is straightforward to build at any major Charlotte chain—all ingredients are standard stock at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger. The 15-minute time assumes you're using rotisserie chicken; if you're cooking a fresh breast, add 20 minutes minimum, which makes a weeknight scramble. Cost per serving lands around $3.50–$4.00, driven by the chicken and fresh produce, so it's reasonable for a composed salad but not budget-friendly. The blueberry-balsamic vinaigrette is unexpected and works, though it's sweet enough that it reads more as a summer special-occasion dish than a rotation player. It doesn't keep well—the greens wilt and the pasta softens overnight—so plan to eat it the same night.
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