SUMMER BERRY CHICKEN SALAD

August 23, 2024

Summer is for sitting poolside, road tripping, and fresh salads – like this Summer Berry Chicken Salad! When the weather gets hot I crave salads almost daily, so expect many salad recipes to come 😉 This Summer Berry Chicken Salad has heaps of fresh organic baby spinach, organic blueberries and strawberries, goat cheese, chopped walnuts, and naturally raised chicken, drizzled with homemade poppyseed vinaigrette!

Did you know? Strawberries and blueberries are some of the most antioxidant-rich fruits you can eat! I love to buy my berries and organic mixed greens bulk from Costco. It’s hard to beat their deals and our family eats a lot, so the sizes are perfect.

How to pan grill chicken

The chicken is pan-grilled with avocado oil, kosher salt, black pepper, and garlic powder. You can use ghee or grass-fed butter, too! The key is to preheat the oil or butter in your skillet over medium heat, before adding your chicken. I like to use thin-cut chicken breasts, but you can also pound regular chicken breasts thinner using a meat mallet. Place thin breasts in preheated skillet over medium heat for 4-5 minutes on the first side, without moving. Let the underside get nice and brown, then cook another 4-5 minutes on the second side. That’s it! I always let my chicken cool for 10-15 minutes before slicing for a cleaner cut.

If you don't have chicken, try roasted turkey breast or even vegan chik'n!

Optional toppings

The goat cheese is optional but definitely recommended! As a goat cheese fan, I’ll admit it’s my favorite part of this salad. You could also use feta or vegan cheese! The walnuts add a nice crunchy accent and are rich in anti-inflammatory omega-3 fatty acids. If you're allergic to walnuts, try almonds or sunflower seeds!

Homemade poppyseed dressing

The homemade poppyseed dressing couldn’t be simpler! Just whisk together plain yogurt (can use dairy-free), honey, white vinegar (or cider vinegar), salt and pepper to taste, and black poppyseeds. Add water as needed to thin the dressing. 

Here’s the printable recipe for my Summer Berry Chicken Salad! I’d love for you to rate and comment below if you try it 😉

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Summer Berry Chicken Salad (Gluten Free)

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Category

Lunch

Servings

2

Prep Time

10 minutes

Cook Time

10 minutes

Calories

370

Summer is for sitting poolside, road tripping, and fresh salads – like this Summer Berry Chicken Salad! This luscious salad has heaps of fresh organic baby spinach, organic blueberries and strawberries, goat cheese, chopped walnuts, and naturally raised chicken, drizzled with homemade poppyseed vinaigrette!

Ingredients

• 8 oz. raw boneless skinless chicken breast*

• 1 tsp. avocado oil*

• 1/4 tsp. black pepper
• 1/4 tsp. garlic powder

• 1/4 tsp. salt (optional)

• 3 cups fresh mixed greens*

• 2/3 cup fresh strawberries, sliced*

• 1/2 cup fresh blueberries*

• 1/4 cup crumbled goat cheese (optional)*

• 3 tbsp. chopped walnuts*

Homemade poppyseed dressing:

• 1/4 cup plain yogurt (can use dairy-free)*

• 2 tsp. honey
• 2 tsp. white vinegar
• 1/2 tsp. poppyseeds
• 1/8 tsp. salt (optional)
• Dash white pepper (optional)

*See blog post above for substitutions.

Directions

1. Preheat avocado oil in a skillet over medium heat. Slice chicken in half centerwise to make two thinner halves, or pound thin with a meat mallet.

2. Season chicken breasts on both sides with garlic powder, black pepper, and salt; place chicken in preheated skillet.

3. Cook on the first side 4-5 minutes (without moving) until nice and brown, then flip and cook another 4-5 minutes on the second side. Let cool for a few minutes, then slice.

4. Add dressing ingredients to a mason jar or other sealed container and shake to combine. Add water if needed to reach desired consistency.

5. Place a heaping handful of mixed greens on each plate (or in each meal prep container), then top with 3 oz. grilled chicken, 1/3 cup sliced strawberries, 1/4 cup blueberries, 1 1/2 tbsp. walnuts, and 2 tbsp. goat cheese.

6. Drizzle with vinaigrette right when ready to eat. Enjoy! Leftover salad will keep in fridge up to four days in a sealed container with dressing stored separately.

Recipe Note

Calories (as shown): 370cal, Fat: 16.6g, Sat fat: 3.5g, Carbs: 23g, Fiber: 6g, Sugar: 15g, Protein: 33g, Sodium: 299mg

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