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+ servings
Two plates with blueberry corn chicken salad with a fork, cloth napkin and dressing on the side.
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4.80 from 10 votes

Blueberry, Corn and Chicken Salad

The perfect summertime blueberry corn chicken salad with fresh blueberries, grilled corn, shredded chicken, roasted pecans and a maple balsamic dressing. 
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Keyword: blueberry salad, corn salad
Servings: 4


  • 1 large container of spring mix or baby greens
  • 12 oz grilled and shredded chicken
  • 1 cup corn fresh, frozen that's been thawed or leftover grilled corn cut off the cob
  • 1/2 cup red onion diced
  • 1 teaspoon avocado oil
  • 1 cup fresh blueberries
  • 1/2 cup raw pecans
  • 1 Tablespoon maple syrup
  • 1/2 teaspoon salt

Maple Balsamic Dressing:

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon sea salt and pepper


  • Roast pecans: 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.
  • Prepare dressing: Whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt and pepper in a small bowl. Set aside.
  • Prep onions: 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.
  • Prep salads: 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 dressingcilantro lime dressingwhite 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