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
Scale
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.
