If you’re searching for a dish that effortlessly combines fresh, vibrant flavors with a boost of protein, the Summer Berry Salad with Grilled Chicken, Feta, and Balsamic Vinaigrette Recipe will quickly become your go-to. This refreshing salad features juicy seasonal berries, tender grilled chicken, tangy feta cheese, and a luscious balsamic vinaigrette that ties it all together. It’s a celebration of summer’s bounty in every bite, perfect for warm days when you crave something light yet satisfying.
Ingredients You’ll Need
Each ingredient in this Summer Berry Salad with Grilled Chicken, Feta, and Balsamic Vinaigrette Recipe plays a crucial role in crafting layers of flavor and texture, making it both simple and exceptional. From the sweetness of fresh berries to the creaminess of feta, get ready to gather these essentials that come together effortlessly.
- Chicken breasts: Provides juicy, protein-packed substance that pairs wonderfully with sweet berries.
- Strawberries (1 pound, quartered): Adds vibrant color and a juicy, tangy sweetness.
- Blueberries (1 pint): Small bursts of flavor that brighten each bite.
- Blackberries (1/2 pint): Offers a deep, rich sweetness and a slightly tart edge.
- Roasted almonds (1/2 cup): Brings a delightful crunch and toasty flavor contrast.
- Feta cheese (1/4 cup): Adds creamy, salty notes to balance the fruit.
- Romaine lettuce (1 head, chopped): Provides crispness and a fresh green base.
- Baby spinach (5 oz, chopped): Offers tender leaves and a mild flavor.
- Balsamic vinegar (1/4 cup): Delivers tangy sweetness and depth in the dressing.
- Olive oil (1/4 cup): Creates a smooth, rich finish for the vinaigrette.
- Dijon mustard (1 teaspoon): Gives a subtle kick and helps emulsify the dressing.
- Salt (dash): Enhances all the flavors with just a touch of seasoning.
How to Make Summer Berry Salad with Grilled Chicken, Feta, and Balsamic Vinaigrette Recipe
Step 1: Grill the Chicken to Perfection
Start by preheating your grill to high heat and lightly greasing the rack to prevent sticking. Place the chicken breasts directly on the grill and let them cook for about 5 minutes on each side. Cook until the internal temperature reaches 165ºF to ensure juiciness and doneness. Once grilled, cover the chicken to rest for 5 minutes—this helps lock in the moisture. Then slice into strips to prepare for the salad.
Step 2: Whip Up the Balsamic Vinaigrette
For an irresistible dressing that elevates this salad, toss 3 fresh strawberries into a blender along with balsamic vinegar, olive oil, Dijon mustard, and a dash of salt. Blend everything until smooth and creamy. This vinaigrette will provide a beautiful balance between sweetness, tang, and a hint of spice that complements the berries and grilled chicken perfectly.
Step 3: Toss the Greens with the Vinaigrette
In a large mixing bowl, combine the chopped romaine and baby spinach with the freshly made vinaigrette. Toss gently but thoroughly so every leaf gets coated, creating a crisp and brilliantly flavored base for your salad.
Step 4: Assemble and Garnish Your Salad
Divide the dressed greens between four bowls or plates. Layer on the sliced grilled chicken and scatter the strawberries, blueberries, and blackberries evenly over each portion. Finally, top your salad with crunchy roasted almonds and crumbly feta cheese for added texture and a creamy burst of flavor. Serve it immediately to enjoy all the fresh goodness!
How to Serve Summer Berry Salad with Grilled Chicken, Feta, and Balsamic Vinaigrette Recipe
Garnishes
While the almonds and feta offer excellent garnish options, you can elevate this salad further by adding a few fresh mint leaves or a sprinkle of freshly cracked black pepper. These small additions can brighten and round out the flavors beautifully, making the salad feel even more special.
Side Dishes
This salad shines as a main dish but pairs wonderfully with a crusty baguette or warm pita bread if you want something extra. For a heartier meal, a side of roasted sweet potatoes or quinoa can add a comforting element while keeping the meal balanced and wholesome.
Creative Ways to Present
For an elegant touch, serve the salad in individual mason jars or clear bowls so all the vibrant colors from berries and greens show off beautifully. For a picnic or casual lunch, pack the components separately and assemble just before eating to keep everything fresh and crunchy.
Make Ahead and Storage
Storing Leftovers
If you have leftover Summer Berry Salad with Grilled Chicken, Feta, and Balsamic Vinaigrette Recipe, keep the salad components separate if possible. Store the grilled chicken and dressing in airtight containers in the refrigerator for up to 3 days. Keep the berries and greens chilled separately to avoid sogginess.
Freezing
While the grilled chicken can be frozen in advance for convenience, it’s best not to freeze the assembled salad or the fresh berries, as their texture will degrade upon thawing. Freeze the cooked chicken in a freezer-safe bag for up to 2 months to make future salad prep even easier.
Reheating
When you’re ready to enjoy leftovers, gently reheat the chicken in a microwave or on a stovetop skillet just until warm—avoid overheating to keep it juicy. Toss it again with fresh greens and berries with the dressing to bring the salad back to life.
FAQs
Can I substitute chicken with another protein?
Absolutely! Grilled shrimp, tofu, or even chickpeas make excellent alternatives that keep this salad protein-rich and satisfying while accommodating different dietary preferences.
How do I make the vinaigrette creamy without mayo?
The Dijon mustard in the vinaigrette helps emulsify the balsamic vinegar and olive oil, creating a smooth, creamy texture without the need for mayonnaise or other creamy additives.
Can I use frozen berries in this salad?
Fresh berries are ideal for this salad because they retain their texture and flavor. Frozen berries tend to become mushy when thawed, which can affect the salad’s overall freshness.
How do I keep the salad from getting soggy?
To keep the salad crisp, dress the greens just before serving and keep berries separate until that moment as well. Also, store leftover components separately in the fridge.
Is this salad suitable for meal prep?
Yes! Just grill your chicken and prepare the dressing ahead of time. Store greens and berries separately and toss everything together just before eating for the freshest experience.
Final Thoughts
This Summer Berry Salad with Grilled Chicken, Feta, and Balsamic Vinaigrette Recipe truly captures the essence of fresh, seasonal ingredients combined in a way that’s both nourishing and delightful. It’s one of those recipes that feels fancy but is easy enough to whip up any day of the week. I can’t wait for you to try it and fall in love with this perfect summer meal as much as I have!
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Summer Berry Salad with Grilled Chicken, Feta, and Balsamic Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A vibrant and refreshing Summer Berry Salad featuring grilled chicken, fresh strawberries, blueberries, blackberries, crunchy roasted almonds, and tangy feta cheese, all tossed with a homemade balsamic vinaigrette. Perfect for a healthy and colorful meal on warm days.
Ingredients
Proteins
- 2 chicken breasts
Fruits
- 1 pound strawberries, quarter cut
- 1 pint blueberries
- 1/2 pint blackberries
Vegetables & Greens
- 1 head romaine, chopped
- 5 oz baby spinach, chopped
Nuts & Cheese
- 1/2 cup roasted almonds (or sliced)
- 1/4 cup feta cheese
Dressing
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- dash salt
Instructions
- Grill Chicken: Preheat your grill to high heat and lightly grease the grilling rack. Place the chicken breasts directly over the heat and grill for 5 minutes. Flip the chicken and grill for another 5 minutes or until the internal temperature reaches 165ºF. Timing may vary depending on the thickness of your chicken breasts. Once done, cover and let the chicken rest for 5 minutes, then transfer to a cutting board and slice into strips.
- Make Vinaigrette: In a blender, combine 3 strawberries, balsamic vinegar, olive oil, Dijon mustard, and a dash of salt. Blend until you achieve a smooth and uniform consistency, creating a flavorful and fresh dressing.
- Build the Salad: In a large bowl, add the chopped baby spinach and romaine lettuce along with the prepared vinaigrette. Toss gently until the greens are well coated with the dressing. Then, divide the dressed lettuce evenly between 4 serving dishes.
- Assemble and Serve: Evenly distribute the grilled chicken strips and mixed berries (strawberries, blueberries, and blackberries) across the 4 salads. Top each portion with roasted almonds and crumbled feta cheese. Serve immediately to enjoy the freshest flavors and textures.
Notes
- Ensure the chicken is cooked to an internal temperature of 165ºF for safe consumption.
- For added crunch, substitute roasted almonds with sliced almonds or walnuts.
- Dijon mustard can be adjusted or omitted based on taste preference.
- The vinaigrette can be made ahead and refrigerated for up to 2 days.
- This salad is best served fresh to preserve the texture of the berries and greens.
