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Top down view of grilled chicken berry salad sitting on bed of spinach on white plate surrounded with squeezed lemons, wooden spoons, and linen all on wood surface
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5 from 1 vote

Grilled Chicken Berry Salad

Nothing could be better than this grilled chicken berry salad for the Fourth of July! Complete with a lemon poppy seed dressing and sprinkled with raspberries, strawberries, and blueberries, spinach has never tasted this great!
Prep Time15 minutes
Cook Time15 minutes
Total Time2 hours 30 minutes
Course: Salad
Cuisine: American
Difficulty: Easy
Method: Grilling
Servings: 6 servings
Author: Kaleb

Ingredients

For the chicken

  • 2 boneless skinless chicken breasts
  • ½ cup fresh lemon juice
  • ½ cup olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cloves garlic smashed

For the dressing

  • ½ cup grilled fresh lemon juice grilled component optional
  • 2 teaspoons lemon zest
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey or agave syrup
  • ¾ cup neutral oil vegetable or safflower
  • ⅓ cup plain Greek yogurt or sour cream
  • 1 tablespoon poppy seeds

For the salad

  • 8 cups baby spinach leaves
  • 4 ounces blueberries
  • 4 ounces raspberries
  • 6 ounces strawberries hulled and sliced
  • ½ cup feta cheese crumbled

Instructions

  • In a gallon-size zip-top bag, combine the lemon juice, oil, salt, pepper, and smashed garlic. Mix to combine and add the chicken breasts. Squeeze the air out and zip the bag shut tightly. Marinate in refrigerator 1-2 hours.
    ½ cup fresh lemon juice, ½ cup olive oil, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 2 cloves garlic, 2 boneless skinless chicken breasts
  • Remove the marinated chicken from the refrigerator 15 minutes before grilling. Grill over high heat, turning once, until the breasts register 160°F in the thickest part of the breast, about 6 minutes per side. Once at the correct temperature, remove the chicken and lemons from the grill and let them rest while preparing the dressing.
    • Optional: Grill lemons while grilling the chicken.
  • In a medium bowl, combine the grilled lemon juice, lemon zest, Dijon mustard, honey, oil, Greek yogurt, and poppy seeds. Whisk to combine.
    ½ cup grilled fresh lemon juice, 2 teaspoons lemon zest, 2 teaspoons Dijon mustard, 1 tablespoon honey, ¾ cup neutral oil, 1 tablespoon poppy seeds, ⅓ cup plain Greek yogurt
  • Assemble salad by placing cleaned spinach on a large plater. Pour on dressing and toss to combine. Reserve some of the dressing to drizzle on the chicken later.
    8 cups baby spinach leaves
  • Top with blueberries, raspberries, strawberries, and feta cheese.
    4 ounces blueberries, 4 ounces raspberries, 6 ounces strawberries, ½ cup feta cheese
  • Cut chicken crosswise and spread across the salad. Drizzle with remaining dressing and serve.

Video

Nutrition

Serving: 1serving | Calories: 456kcal