Grilled Chicken Summer Berry Salad Recipe

A Salad That Feels Like Sunshine

Hello, my dear. Come sit with me. Let’s talk about summer on a plate. This salad is just that. It is bright, juicy, and full of good cheer.

I made it last week for my grandson. He saw the berries and grinned. “It’s like eating confetti,” he said. I still laugh at that. Doesn’t that smell amazing? The sweet berries and tangy dressing mix so well.

Why We Toss It All Together

This matters more than you think. Eating lots of colors is good for you. The reds and blues and greens are full of good things. They help your body stay strong.

The chicken and almonds give you staying power. They keep you full and happy long after lunch. So it’s not just a pretty dish. It’s a kind one, too. What’s your favorite colorful food to eat?

A Little Kitchen Secret

The dressing has a fun trick. You blend a few strawberries right into it. It makes the vinaigrette pink and a little sweet. It ties the whole salad together.

Fun fact: The feta cheese is a salty surprise. It makes the berries taste even sweeter! I love that. Do you like sweet and salty mixed together?

Grilling the Chicken Just Right

Now, about that chicken. Don’t rush it. Let the grill get nice and hot. That gives you those pretty marks. They taste so good.

The most important step is the rest. After grilling, let it sit for five minutes. This matters. It keeps all the juicy flavor inside. Then slice it up. It will be perfect every time.

Building Your Bowl of Joy

Here is the fun part. Toss the greens with the dressing first. This coats every leaf. No boring bites! Then pile on the rest like you’re making art.

Scatter the berries and chicken strips. Sprinkle the almonds and cheese last. It looks so lovely. It makes a simple meal feel special. Will you try making this for someone you love this week?

Ingredients:

Ingredient	Amount	Notes
Chicken breasts	2
Strawberries	1 pound	quartered
Blueberries	1 pint
Blackberries	1/2 pint
Roasted almonds	1/2 cup	or sliced
Feta cheese	1/4 cup
Romaine lettuce	1 head	chopped
Baby spinach	5 oz	chopped
Balsamic vinegar	1/4 cup	for dressing
Olive oil	1/4 cup	for dressing
Dijon mustard	1 teaspoon	for dressing
Salt	dash	for dressing

My Sunny Backyard Berry Salad

Hello, my dear! Let’s make a salad that tastes like summer. I think of my grandkids playing outside when I make this. The sweet berries and grilled chicken just sing together. Doesn’t that smell amazing? It’s a full meal in a bowl. And it’s so pretty with all those colors. I still laugh at the time I used unroasted almonds by mistake. What a difference a little toasting makes!

Here is how we build our sunny salad, step-by-step.

• Step 1: First, let’s get our chicken ready. Heat your grill until it’s nice and hot. Lightly oil the grate so nothing sticks. Place your chicken breasts on the grill. Listen to that happy sizzle! Grill for about 5 minutes on one side. (A hard-learned tip: Let the chicken sit on the counter for 10 minutes first. It grills more evenly that way!).
• Step 2: Now, flip that chicken over. Grill it for another 5 minutes. You want it to be fully cooked, of course. The safe temperature is 165°F inside. Then move it to a plate and cover it. Let it rest for 5 minutes. This keeps all the yummy juices inside. After it rests, slice it into strips.
• Step 3: Time for the magic dressing! Grab your blender. Put in the balsamic vinegar, olive oil, mustard, and a dash of salt. Now, here’s the fun part. Toss in 3 of your quartered strawberries. Blend it all until it’s smooth and pink. It tastes like a sweet-and-tangy hug for your greens.
• Step 4: Let’s prepare our bowl of sunshine. Chop your romaine lettuce. Give the baby spinach a rough chop, too. Put all the greens in a very large bowl. Pour that beautiful pink dressing over the top. Now, toss it all together with your hands. Be gentle but get every leaf coated. Do you think the dressing is better blended or just shaken? Share below!
• Step 5: The grand finish! Divide the dressed greens between four plates. Now, artfully arrange your chicken strips and all the berries. Sprinkle the roasted almonds and feta cheese on top. It looks like a garden, doesn’t it? Serve it right away for the best crunch. I love the mix of warm chicken and cool berries.

Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Lunch, Dinner

Three Fun Twists to Try

This salad is like a favorite song. You can sing it a little differently each time! Here are three ways to change it up. I’ve tried them all, and each one is a delight.

• Go Meat-Free: Skip the chicken. Add a can of rinsed chickpeas instead. They add a lovely, soft bite and protein.
• Sweet & Spicy: Add a pinch of chili powder to the dressing. It gives the sweet berries a fun little kick. My grandson loves this version.
• Autumn Version: Use sliced apples and pears instead of berries. Swap the almonds for pecans. It tastes like a fall picnic.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This salad is a meal by itself. But I love making a little event of it. For a true feast, serve it with a warm baguette. A simple cornbread muffin on the side is also perfect. It’s wonderful for eating outside on the patio.

What should we drink? For the grown-ups, a glass of chilled rosé wine is lovely. It matches the berries. For everyone, fizzy lemonade or iced herbal tea is just right. Which would you choose tonight? I think I’ll have the lemonade. It reminds me of summer afternoons from long ago.

Keeping Your Berry Salad Fresh and Tasty

Let’s talk about keeping this salad happy. The dressed greens and chicken store best separately. Keep them in airtight containers in the fridge. They will be good for two days.

You can batch-cook the chicken for easy meals. Grill a few extra breasts. Let them cool completely. Then slice and freeze them in a single layer.

I once put a dressed salad in the fridge for three days. The greens were so sad and soggy. Now I always keep the parts apart until I’m ready to eat. This little habit saves food and money. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Hiccups

First, soggy lettuce is no fun. Always dry your greens well after washing. A salad spinner is a kitchen hero. This step makes the dressing stick better.

Second, dry chicken can be tough. Do not skip the resting step. I remember when I used to cut it right away. All the good juices ran out onto the cutting board. Letting it rest keeps it moist and tender.

Third, a dressing that’s too sharp can surprise you. The secret is a sweet berry blended right in. Fun fact: The blended strawberry makes the dressing pink and perfectly sweet. Balancing flavors builds your cooking confidence. Which of these problems have you run into before?

Your Quick Berry Salad Questions, Answered

Q: Is this salad gluten-free?
A: Yes, all the ingredients listed are naturally gluten-free. Just check your mustard label to be sure.

Q: Can I make any parts ahead?
A: Absolutely. Wash and chop the greens. Make the dressing. Grill the chicken. Keep them separate until serving.

Q: What if I don’t have feta?
A: Goat cheese or even shredded mozzarella work nicely. Use what you love.

Q: Can I double this for a crowd?
A: You sure can. Just use a very big bowl for tossing. Or toss it in two batches.

Q: Any optional add-ins?
A: A little fresh mint or basil is lovely. So are a few slices of avocado. Which tip will you try first?

From My Kitchen to Yours

I hope this salad brings a taste of summer to your table. It is a favorite at my family picnics. I love seeing your kitchen creations.

Please share your photos with me. It makes my day to see your versions. Have you tried this recipe? Tag us on Pinterest! I am so glad we could cook together today.

Happy cooking!
—Anna Whitmore.