This simple summer berry salad checks all the boxes for a perfect salad. Bursting with flavor, filling but not heavy, and full of delicious seasonal flavors.
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.