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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 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 cloves garlic smashed

For the dressing

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

For the salad

  • 8 cups baby spinach leaves
  • 4 oz blueberries
  • 4 oz raspberries
  • 6 oz 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 tsp kosher salt, 1 tsp freshly ground black pepper, 2 cloves garlic, 2 boneless skinless chicken breasts
  • Remove the marinated chicken from 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 six minutes per side. Optional: grill lemons while grilling the chicken.
  • Once at the correct temperature, remove chicken and lemons from the grill and let rest while preparing the dressing.
  • 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 tsp lemon zest, 2 tsp Dijon mustard, 1 tbsp honey, ¾ cup neutral oil, 1 tbsp 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 oz blueberries, 4 oz raspberries, 6 oz 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