One pan, 30 minutes, zero stress. This berry chicken salad brings a burst of summer to your table. You get juicy chicken and sweet berries in every single bite. It is the perfect way to eat fresh without much effort.
I love making this when the weather gets warm. It feels light but keeps the whole family full. You do not need fancy skills to make this meal. It is a simple, beginner-friendly recipe for any night. Your kitchen will stay cool and your belly will be happy.
Why This Berry Chicken Salad Is a Winner
This dish is a total winner for busy summer nights. It uses seasonal produce at its absolute peak. The combination of savory chicken and sweet fruit is wonderful. Your kids will actually ask for seconds of these greens. It is a great way to sneak in extra nutrients.
Choosing this berry chicken salad means eating well without the guilt. It provides lean protein and plenty of antioxidants. The house-made dressing is much better than bottled versions. It is creamy, tangy, and just sweet enough. You can serve this for a quick weeknight dinner easily.
This recipe also works well for a light weekend lunch. It is colorful enough for guests but simple for you. Every ingredient serves a purpose for flavor and texture. You get crunch, creaminess, and freshness in one bowl. It truly is a crowd-pleasing meal for everyone.
Simple Cooking Method
Making this meal is very simple and fast. You start by searing the chicken in a hot skillet. This gives the meat a golden crust and keeps it juicy. While the chicken rests, you can whisk the dressing. It only takes a few simple pantry staples to finish.
The rest of the work is just simple assembly. You toss the greens and fruit in a large bowl. Even if you are new to cooking, you can do this. The creamy dressing comes together in seconds. You will feel like a pro in your own kitchen.
Ingredients You’ll Need
This recipe uses mostly pantry staples and fresh fruit. Look for the brightest berries you can find at the store.
- 2 large boneless skinless chicken breasts
- 1 tablespoon olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 6 cups mixed baby greens
- 1 cup fresh strawberries, hulled and sliced
- 0.5 cup fresh blueberries
- 0.25 cup red onion, thinly sliced
- 0.5 cup pecans, toasted
- 0.25 cup feta cheese, crumbled
- 0.33 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon poppy seeds
Step-by-Step Directions
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C).
- Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 0.5-inch strips.
- In a small mixing bowl, whisk together mayonnaise, honey, apple cider vinegar, and poppy seeds until smooth to create the dressing.
- In a large salad bowl, combine the mixed baby greens, sliced strawberries, blueberries, and red onion.
- Drizzle half of the poppy seed dressing over the greens and toss gently to coat.
- Divide the salad base into four bowls. Top each with sliced chicken, toasted pecans, and crumbled feta cheese.
- Serve immediately with the remaining dressing on the side.
Best Ways to Enjoy It
Plate this salad in large, shallow bowls for a beautiful look. Serve it with a side of crusty sourdough bread. A cold glass of iced tea makes it feel special. You can even serve it as a side dish. It pairs well with grilled corn or light soups.
Set the table outside and enjoy the summer breeze. This meal is perfect for a healthy reset after a long weekend. You can also pack the components for work lunches. Just keep the dressing on the side until you eat. It stays fresh and crisp all day long.
Keep It Fresh
Store the cooked chicken in an airtight container in the fridge. It will stay fresh for up to three days. Keep the dressing in a small glass jar for easy pouring. Do not dress the greens until you are ready.
This berry chicken salad stores well if kept separate. This prevents the lettuce from getting soggy or wilted. You can reheat the chicken gently in the microwave. However, many people prefer the chicken served cold on top. It is delicious either way you choose.
Tips for Best Results
- Don’t skip resting the chicken for five full minutes.
- Use a meat thermometer to avoid overcooking the breast meat.
- Toast the pecans in a dry pan for extra flavor.
- Swap feta for goat cheese if you want more creaminess.
- Make the dressing a day ahead to save even more time.
- Add a handful of fresh summer berries for a crowd.
- Thin the dressing with a splash of water if needed.
- Use a rotisserie chicken to make this meal even faster.
Ways to Switch It Up
- Use grilled shrimp instead of chicken for a light change.
- Swap honey for maple syrup for a slightly different sweetness.
- Add sliced avocado for healthy fats and extra creamy texture.
- Try baby spinach instead of mixed greens for more iron.
- Skip the feta cheese to make this recipe dairy-free.
Common Questions
Can I make this salad ahead of time?
Yes, you can prep the ingredients in advance. Store the chicken, dressing, and greens in separate containers. Combine them right before you are ready to serve. This keeps everything crisp and fresh.
What if I do not have blueberries?
You can use any fresh berries you have on hand. Blackberries or raspberries work beautifully in this recipe. Even sliced peaches are a delicious summer swap. Use whatever looks best at the market.
Will my kids eat this salad?
Most kids love the sweet berries and the mild dressing. You can serve the components side-by-side if they are picky. It is a fun, colorful meal that kids enjoy exploring. It makes healthy eating feel like a treat.
I hope this fresh salad brings some sunshine to your dinner table. It is one of my favorite ways to enjoy the summer harvest. Happy cooking!
— Alex
Ingredients
- 2 large boneless skinless chicken breasts
- 1 tablespoon olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 6 cups mixed baby greens
- 1 cup fresh strawberries, hulled and sliced
- 0.5 cup fresh blueberries
- 0.25 cup red onion, thinly sliced
- 0.5 cup pecans , toasted
- 0.25 cup feta cheese, crumbled
- 0.33 cup mayonnais e
- 2 tablespoons hone y
- 1 tablespoon apple cider vinegar
- 1 teaspoon poppy seeds
Instructions
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C).
- Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 0.5-inch strips.
- In a small mixing bowl, whisk together mayonnaise, honey, apple cider vinegar, and poppy seeds until smooth to create the dressing.
- In a large salad bowl, combine the mixed baby greens, sliced strawberries, blueberries, and red onion.
- Drizzle half of the poppy seed dressing over the greens and toss gently to coat.
- Divide the salad base into four bowls. Top each with sliced chicken, toasted pecans, and crumbled feta cheese.
- Serve immediately with the remaining dressing on the side.
