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  • Writer's pictureLisa Jarvis

Grilled Chicken Summer Berry Salad

I absolutely love mixing fresh greens with berries in a light salad and this one is just perfect! I made a honey vinaigrette and used part of it for a marinade for the chicken, and the other part for the dressing. I marinated the chicken for about 30 minutes before grilling. I grilled the chicken partially and then finished it in the oven, and it turned out so juicy and flavorful! This salad includes a spring mix of greens, strawberries, blueberries, toasted almonds, blue cheese, and of course, the grilled chicken.

If you prefer, feta cheese can be substituted for the blue cheese. But I LOVE blue cheese and highly recommend using it!

Here's what you need to serve two:

2 chicken breasts

Spring mix of baby greens for two plates

1 cup of sliced strawberries

1/2 cup blueberries

1/4 cup sliced toasted almonds

1/4 to 1/2 cup crumbled blue cheese

Red Wine Vinaigrette (Marinade and Dressing)

1/2 cup red wine vinegar

Juice of 1/2 lemon

2 T honey

dash salt

Black pepper to taste

1 cup olive oil

Combine the vinegar, lemon juice, honey, salt and pepper in a food processor. With it still running, gradually add the oil until it is blended. About half of this will be used as the marinade for the chicken and the other part will be used as the dressing for the finished salads.

Marinate the chicken breasts in the marinade for at least 30 minutes. Preheat your grill to high heat. Preheat your oven to 400. When the chicken has marinated, place each piece on the grill. Don't turn it for about 8 minutes or so, long enough to get good grill marks. Using tongs,turn to the other side for about 5 minutes. Transfer to a baking dish and finish in the preheated oven for about 10 minutes or until no longer pink. Cover with foil and allow the chicken to rest while you assemble the salads. Start with the greens and add the berries. Now thinly slice the chicken and lay it along the salad. Sprinkle with the toasted sliced almonds and the cheese. Right before serving, drizzle with the vinaigrette. To toast the sliced almonds,just place them on a baking sheet and toast at 225 for 5-10 minutes. Voila! A fresh, colorful summer salad!


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