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Summer Berry Salad with Grilled Chicken and Balsamic Vinaigrette Recipe

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4.4 from 3 reviews

This Summer Berry Salad features juicy grilled chicken atop a bed of fresh romaine and baby spinach, tossed with a vibrant homemade strawberry balsamic vinaigrette. Bursting with sweet strawberries, blueberries, and blackberries, complemented by crunchy roasted almonds and creamy feta cheese, this refreshing salad is perfect for a light and nutritious meal on warm days.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Protein

  • 2 chicken breasts

Fruits

  • 1 pound strawberries, quarter cut
  • 1 pint blueberries
  • 1/2 pint blackberries

Vegetables and Greens

  • 1 head romaine, chopped
  • 5 oz baby spinach, chopped

Dressing

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 teaspoon dijon mustard
  • Dash salt
  • 3 strawberries (for vinaigrette)

Toppings

  • 1/2 cup roasted almonds (or sliced)
  • 1/4 cup feta cheese

Instructions

  1. Grill Chicken: Preheat your grill to high heat and lightly grease the grilling rack to prevent sticking. Place the chicken breasts directly over the heat and grill for 5 minutes. Flip and continue grilling the other side for another 5 minutes, or until the chicken reaches an internal temperature of 165ºF. Once done, cover the chicken and let it rest for 5 minutes to retain juices. Transfer to a cutting board and slice into strips.
  2. Make Vinaigrette: In a blender, combine 3 strawberries, balsamic vinegar, olive oil, dijon mustard, and a dash of salt. Blend the mixture until smooth and creamy to create a fresh, fruity vinaigrette.
  3. Assemble the Salad: In a large bowl, add the chopped baby spinach, romaine, and the prepared vinaigrette. Toss well to coat all greens evenly with the dressing. Divide the greens among 4 serving plates or bowls.
  4. Add Chicken and Berries: Evenly distribute the grilled chicken strips along with the quartered strawberries, blueberries, and blackberries over the salads on each plate.
  5. Garnish and Serve: Sprinkle each salad with roasted almonds and crumbled feta cheese for texture and flavor contrast. Serve the salads immediately to enjoy the fresh flavors and vibrant colors at their best.

Notes

  • For easier slicing, let the grilled chicken rest covered before cutting.
  • If you don’t have access to a grill, the chicken breasts can be cooked on a stovetop grill pan or baked in the oven at 375°F for about 20-25 minutes until done.
  • The vinaigrette can be stored in an airtight container in the refrigerator for up to 3 days.
  • Feel free to swap roasted almonds with walnuts or pecans for different textures.
  • The salad is best served fresh to preserve the crispness of the greens and the vibrancy of the berries.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Find it online: https://dishiary.com/summer-berry-salad-with-grilled-chicken-and-balsamic-vinaigrette-recipe/