When the weather warms up and fresh berries hit their peak season, there’s nothing quite like a Grilled Chicken & Berry Salad to satisfy your craving for something light yet filling. This colorful dish combines tender, smoky grilled chicken breast with a mix of sweet berries, crisp greens, and a tangy dressing that brings everything together beautifully. The contrast between the savory grilled meat and the burst of sweet-tart berries creates a delightful balance that makes this salad feel both refreshing and satisfying. Perfect for lunch, dinner, or even meal prep, this recipe serves 4 people generously and can be easily scaled up for larger gatherings.
Ingredients for the Chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs (like thyme or oregano)
Ingredients for the Salad
- 8 cups mixed greens (spinach, arugula, or spring mix)
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/2 cup crumbled goat cheese or feta cheese
- 1/3 cup chopped walnuts or pecans
- 1/4 red onion, thinly sliced
Ingredients for the Dressing
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Preparing the Chicken
Start by getting your chicken ready for the grill. Place the chicken breasts on a cutting board and cover them with plastic wrap. Using a meat mallet or rolling pin, gently pound them to an even thickness of about 3/4 inch. This helps the chicken cook evenly and prevents dry edges while the center finishes cooking.
In a small bowl, mix together the olive oil, salt, pepper, garlic powder, and dried herbs. Rub this mixture all over both sides of the chicken breasts, making sure to coat them completely. Let the chicken sit at room temperature for about 15 minutes while you prepare the grill and other ingredients.
Grilling the Chicken
Heat your grill to medium-high heat. If you’re using a gas grill, preheat it with the lid closed for about 10 minutes. For a charcoal grill, let the coals burn until they’re hot with a thin layer of ash.
Clean the grill grates with a wire brush and lightly oil them to prevent sticking. Place the seasoned chicken breasts on the grill and cook for 6-7 minutes on the first side without moving them. This creates nice grill marks and helps seal in the juices.
Flip the chicken and cook for another 5-6 minutes on the second side. The internal temperature should reach 165°F when checked with a meat thermometer inserted into the thickest part of the breast.
Remove the chicken from the grill and let it rest on a cutting board for 5 minutes. This resting time allows the juices to redistribute throughout the meat, keeping it moist when sliced.
Making the Dressing
While the chicken is resting, whisk together all the dressing ingredients in a small bowl. Start by combining the balsamic vinegar, honey, and Dijon mustard. Slowly drizzle in the olive oil while whisking constantly to create a smooth mixture. Season with salt and pepper, then taste and adjust as needed. Some people prefer a bit more honey for sweetness or more vinegar for tang.
Preparing the Berries and Vegetables
Wash all your berries gently under cool water and pat them dry with paper towels. Remove the green tops from the strawberries and slice them into quarters or halves, depending on their size. Leave the blueberries and raspberries whole.
Wash and dry your mixed greens thoroughly. A salad spinner works great for this, but you can also pat them dry with clean kitchen towels. Slice the red onion as thinly as possible – a sharp knife or mandoline slicer helps here.
Assembling the Salad
Slice the rested chicken breasts diagonally into strips about 1/2 inch thick. This creates attractive pieces that are easy to eat and distribute well throughout the salad.
In a large serving bowl or individual plates, start with a bed of mixed greens. Arrange the sliced chicken on top, then scatter the berries around and over the chicken. Add the sliced red onion and sprinkle the crumbled cheese and nuts over everything.
Serving and Storage Tips
Drizzle the dressing over the salad just before serving, or serve it on the side so people can add as much as they like. If you’re making this ahead of time, keep all the components separate until ready to serve to prevent the greens from getting soggy.
This salad is best enjoyed fresh, but leftover components can be stored in the refrigerator for up to 2 days. Keep the grilled chicken, berries, and dressing in separate containers, and assemble individual portions as needed.
For a complete meal, serve with crusty bread or pita chips on the side. The combination of protein from the chicken, healthy fats from the nuts and olive oil, and vitamins from the berries and greens makes this a nutritionally balanced dish that will keep you satisfied for hours.
