This Spinach Salad with Grilled Chicken and Berries is a hearty summer salad packed with fresh ingredients! Baby spinach is tossed with juicy berries, crunchy pecans and creamy goat cheese and topped with grilled chicken. A sweet, homemade dressing made with fresh berries and balsamic vinegar ties it all together.
I'm all about summer salads that take advantage of fresh, seasonal ingredients. I love going to the farmers markets in the summertime when they’re brimming with beautiful produce and then coming home and figuring out how to use them in new and delicious dishes. In my humble opinion, variety is key when it comes to salads. The ideal salad has to have lots of different ingredients, flavors and textures to keep it interesting. My Spinach Salad with Grilled Chicken and Berries definitely fits the bill!
Spinach Salad with Grilled Chicken and Berries
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Recipe
Spinach Salad with Grilled Chicken and Berries
Ingredients
Salad:
- 2 medium chicken breasts (about 1 lb)
- Kosher salt and black pepper
- 8 ounces fresh baby spinach
- 2 cups mixed, fresh berries (like blueberries, raspberries, blackberries and sliced strawberries)
- ¼ cup crumbled goat cheese
- ¼ cup toasted pecans
Creamy Berry Balsamic Dressing:
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 cup mixed, fresh berries (like blueberries, raspberries, blackberries and sliced strawberries)
- ¼ cup Stonyfield Organic Nonfat Greek yogurt
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- Salt and pepper
Instructions
- Heat a grill pan over medium high heat and spray or brush it with olive oil. Season the chicken breasts with salt and pepper and add them to the pan. Cook 5- 6 minutes until browned, then flip and cook another 5-6 minutes or until chicken is cooked through. Remove chicken from the pan and let it rest while you prepare the rest of the salad.
- To make the dressing, blend all of the dressing ingredients in a food processor or blender until smooth. Season with salt and pepper to taste. Strain the dressing with a strainer to remove the seeds (optional).
- Arrange the baby spinach in a large serving bowl. Slice the chicken and arrange the slices on top. Scatter the berries, goat cheese, and pecans over the top. Serve the Creamy Berry Balsamic Dressing on the side.
Notes
One serving dressing (2 tablespoons): Calories 85; Fat 6.7g (Sat 0.9g); Protein 0.9g; Carb 5g; Fiber 0.7g; Sodium 20mg
Big Rigs 'n Lil' Cookies says
This sounds so delicious! And, I absolutely must get a ceramic berry fruit basket. I love it!
Erin says
This salad is what I want EVERY DAY throughout the summer! So light and fresh! 🙂
Lisa Lin says
I've been throwing in so many berries into my salads lately! Gorgeous salad, Sonali!
Nicole @ Fitful Focus says
Everything about this sounds fantastic!
Katie Serbinski says
This. Salad. OMG! It just screams summer... and fresh and light and healthy. Everything I strive to be and eat. I love that the dressing is creamy but not overly creamy. Long live summer my friend 🙂
Tara Rochford says
This looks wonderful! And that dressing? YUM. Love making homemade dressings 🙂
Shashi Charles says
LONG Live summer - I say! And salads like this will help me hold onto it just a tad longer 🙂 I am loving all the textures and mixed flavors in this salad Sonali - and that dressing is incredible!
Elizabeth Shaw says
I am loving this dressing! I just ran out of my favorite and think I am going to give this a whirl! Thanks for sharing!
Corina says
I love the sound of that dressing.
athletic avocado says
this salad looks so simple yet so delicious!
Farrah says
I love everything about this salad! 😀 I mighttt have a kitchen again starting this week, so super-hoping I can try making this! It looks delicious!