Berry Chicken Salad Recipe

This Berry Chicken Salad recipe is the perfect summer salad filled with fresh greens, grilled chicken and mixed berries!

I don’t know about you but I tend to eat more salads in the summer especially when fresh fruits and veggies are ready to be picked from my raised garden at home. It just makes summer official! I like to make this salad when we are grilling out with friends and family, potlucks, family reunion, or when I just want a quick lunch.

For this recipe I used grilled chicken cut into strips but you could also use crispy chicken cut into strips or even save time by picking off pieces of chicken from a already made rotisserie chicken. There are so many variety possibilities you can do with this salad such as adding more berries such as raspberries, avocado, bacon and more. Feel free to make the salad however you want and enjoy!

Ingredients

1 lb. boneless skinless cooked chicken breasts, cut into strips
1 6 oz. package baby spinach
1 cup fresh blueberries
1 cup fresh strawberries, halved
2/3 cup crumbled goat cheese
3 tbsp chopped walnuts
1/4 cup raspberry vinaigrette
Salt and pepper to taste

How to Make Chicken Berry Salad

Season chicken with salt and pepper to taste and cook on grill for about 6-7 minutes on each side or until internal temperatures reaches 165 degrees F. Remove the chicken from the grilled and let cool. Once cooled, slice the chicken into strips.

Combine all ingredients in a large bowl except the dressing and toss together. Drizzle the dressing right before serving and toss again.

Serve immediately and store any remaining leftovers in the fridge for up to 24 hours.

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Berry Chicken Salad

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

This Berry Chicken Salad recipe is the perfect summer salad filled with fresh greens, grilled chicken and mixed berries!

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Ingredients

• 1 lb. boneless skinless cooked chicken breasts, cut into strips
• 1 6 oz. package baby spinach
• 1 cup fresh blueberries
• 1 cup fresh strawberries, halved
• 2/3 cup crumbled goat cheese
• 3 tbsp chopped walnuts
• 1/4 cup raspberry vinaigrette
• Salt and pepper to taste

Instructions

1. Season chicken with salt and pepper to taste and cook on grill for about 6-7 minutes on each side or until internal temperatures reaches 165 degrees F. Remove the chicken from the grilled and let cool. Once cooled, slice the chicken into strips.
2. Combine all ingredients in a large bowl except the dressing and toss together. Drizzle the dressing right before serving and toss again.
3. Serve immediately and store any remaining leftovers in the fridge for up to 24 hours.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 76mgSodium: 245mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 5gProtein: 30g

If you are looking for more salad recipes like this one, check these out!

Mediterranean Tuna Salad

Chicken Caesar Pasta Salad

Chef Salad in a Jar

Chipotle Ranch Pasta Salad