Summer is the time for light and flavorful meals that leave you full, but not heavy. This summer berry salad is just the trick for getting that satisfying feeling. Made with mixed greens and spinach, raspberries, blackberries, and strawberries, you get a great foundation. Add in the fantastic marinaded grilled chicken and other veggies and you have a meal ready for the hottest day.
There is nothing like fresh berries in the summertime, is there? That juicy, sun-ripened flavor bursting out of each berry is exactly what inspired this recipe.
In fact, this recipe started as a way to use my raspberry vinaigrette recipe, and it evolved from a simple spinach salad with raspberries to this dreamboat of a recipe.
It also pairs so well with my amazing homemade lemonade concentrate because the tartness of the acid helps cut through the sweet berries and cleanses the palate. This is a winning combo for a dinner that will delight all who eat it!
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Why This Recipe Works
In the past, I've talked about how to make a truly killer salad you need a combination of flavors and textures. And this summer berry salad has it all.
It has crunch, moisture, seasonal flavors, and a little bit of spice and acid.
Plus, unlike many grilled chicken salads, this one has a complementary marinade that really gives the chicken some oomph and flavor.
Ingredients
To make this delicious grilled chicken salad with berries, start with a good chicken marinade. To make it you need:
- Chicken. I used chicken breasts, but thighs work well also.
- Marinade. A combination of oil, lime juice, honey, and ginger gives the chicken a pop of flavor.
Once the chicken is grilled, you'll need these to assemble this salad with berries:
- Mixed Greens AND Spinach. The slightly bitter flavor that comes from some of the mixed greens adds to the overall umami of the salad. You can sometimes find an already combined half and half mixture at the store, or you can assemble it yourself.
- Berries. Any blend of summer berries will work.
- Red onion. This brings a sweet, but astringent flavor to the salad.
- Tomatoes. I love to use mini heirloom tomatoes because they have a range of colors and flavors, which really makes the salad extra beautiful, but you can chop up regular tomatoes as well.
- Goat cheese. The creamy, salty, and tangy kick from the chevre balances against the sweetness of the berries and vinaigrette.
- Spicy Candied Pecans. Use my recipe for candied pecans that have all the flavor but no unnecessary sugary coating.
- Raspberry Vinaigrette. What's a good berry salad without a berry vinaigrette?
See the recipe card for quantities.
Instructions
In an airtight container or Ziploc bag combine the oil, lime juice, honey, and ginger.
Add in the chicken breasts and gently massage the marinade into the meat. Refrigerate for at least 4 hours (up to overnight) in a single layer making sure the chicken is completely immersed in the marinade.
Preheat the grill.
Remove the chicken breasts from the marinade and place them on the grill. Cook for 4-5 minutes then flip and repeat on the other side.
The chicken is done when it reaches an internal temperature of 160°F.
Transfer the chicken to a plate and let it rest for at least five minutes before slicing.
While the chicken cooks, combine the mixed greens, spinach, red onions, tomatoes, and candied pecans in a large bowl.
Add a palmful of each type of berry on top and crumble on the goat cheese.
Slice the grilled chicken and transfer it to the top of the salad. Drizzle with the raspberry vinaigrette, season with a little salt and pepper, and serve.
Hint: It's not actually a requirement to flip the chicken, this is only to get the sear marks on both sides of the breasts. To get the right internal temperature make sure to use a grill-safe thermometer. (<-- I swear by this one!)
Substitutions
Whether you adhere to certain dietary restrictions or you're just looking for a way to change up this summer berry salad, here are some great alternatives.
- Cheese - instead of goat cheese, opt for a white coastal cheddar with lots of salt crystals.
- Vinaigrette - Go with a light and flavorful dressing that is focused on either a fruit or a light vinegar like champagne. Store-bought champagne vinaigrette or balsamic vinaigrette both work well.
- Vegetarian - Replace the chicken with tofu, or omit it completely.
Variations
If you want to change up this salad with berries, I recommend:
- Spicy - add ½ teaspoon cayenne to the marinade.
- Cobb - add boiled egg, avocado, bacon, and bleu cheese.
- Autumnal - Switch out the berries for dried cranberries and fresh persimmons. (Persimmons are technically in the berry family!)
See this post on my 12 tips for making an awesome salad for more inspiration!
Equipment
I'm going to break the mold here and promote a possibly unexpected piece of equipment: your hands.
Salad tongs actually damage the delicate spinach and mixed greens in this salad, so I recommend using your hands, which will be much gentler, to toss the vinaigrette on the salad.
This not only keeps your greens happy but also makes it easier to ensure even coverage of the vinaigrette on the summer berry salad.
Beyond that, a really good meat thermometer that is safe to use at high grill temperatures is the only other recommended piece of equipment. (Believe it or not, most thermometers are not made to withstand grill temperatures for prolonged periods of time. As a result, they will often break or melt.)
Storage
Any of the greens that have been dressed with the vinaigrette won't last more than a few hours because the weight and acid will break down the leaves.
For the rest of this summer salad with berries, store the salad greens separate from the rest of the ingredients if possible.
Everything else can be kept refrigerated in an airtight container for 3-5 days.
Expert Tips From A Chef
- If you over marinate the chicken it can get rubbery. Use my tips for marinating to give you the most flavor in the safest way possible.
- Don't overcook the chicken. If you are using a probe thermometer that gives a constant reading of the temperature, remove the chicken at 155°F. The residual heat as the chicken rests will finish cooking it and keep it moist.
- Let the chicken rest at least 5 minutes before slicing. This allows the juices to redistribute into the meat. If you slice it too early, the juices will just come out instead.
- If you are not making this grilled chicken salad with berries the night you get the fruit, make sure you know the right way to store the berries because each berry has different needs to prevent molding.
- For more control, try making your own vinaigrette. You often get a brighter flavor that retains some of the tartness of the raspberry. Storebought varieties have extra ingredients, like sugar, added to make them shelf-stable, which strips some of the unique flavors of the berry.
More to Try
Want to keep up with more delicious salad recipes, I recommend:
Grilled Chicken Summer Salad with Berries
Ingredients
Grilled Chicken
- 2 chicken breasts
- ¼ cup lime juice
- ⅓ cup olive oil
- 1 Tablespoon honey
- 1 teaspoon ground ginger
Salad
- 5 ounces mixed greens
- 5 ounces spinach
- 1 red onion, peeled and sliced thinly
- 1 cup spicy candied pecans
- 4 ounces chevre goat cheese
- 1 cup heirloom tomatoes, cut small
- ½ cup raspberries
- ½ cup blackberries
- ½ cup strawberries, hulled and sliced into quarters
- raspberry vinaigrette, to taste
Instructions
Grilled Chicken
- In a bag or container, combine the oil, honey, lime juice, and ginger. Add in the chicken breasts seal the container and marinate in the refrigerator for at least 4 hours.
- Preheat the grill and remove the chicken from the marinade. Season with salt and pepper and place the chicken on the grill. Cook for 4-5 minutes, flip and repeat. Continue to cook until the internal tempearture is 160°F. Remove from the heat and let rest.
Salad
- In a bowl combine the mixed greens, spinach, tomatoes, red onion, and spicy candied pecans. Add raspberry vinaigrette until dressed to your preferred amount. Split between two bowls.
- Top each salad with half of the berries and goat cheese each. Slice the chicken breasts and add to the salads. Serve with a small splash of vinaigrette on top and freshly cracked pepper.
Notes
- If you over marinate the chicken it can get rubbery. Use my tips for marinating to give you the most flavor in the safest way possible.
- Don't overcook the chicken. If you are using a probe thermometer that gives a constant reading of the temperature, remove the chicken at 155°F. The residual heat as the chicken rests will finish cooking it and keep it moist.
- Let the chicken rest at least 5 minutes before slicing. This allows the juices to redistribute into the meat. If you slice it too early, the juices will just come out instead.
- If you are not making this grilled chicken salad with berries the night you get the fruit, make sure you know the right way to store the berries because each berry has different needs to prevent molding.
- For more control, try making your own vinaigrette. You often get a brighter flavor that retains some of the tartness of the raspberry. Storebought varieties have extra ingredients, like sugar, added to make them shelf-stable, which strips some of the unique flavors of the berry.
Nutrition
Food safety
Make sure to be safe during cooking by following these food safety guidelines:
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Discard marinade after using
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
What are your thoughts?