Protein-Packed Spring Chicken Salad with Berries
This chicken salad combines tender poached chicken with fresh strawberries and blueberries for a light meal that actually fills you up. You’ll get about 30 grams of protein per serving without the heaviness of mayo-based salads.
It’s ideal for meal prep since the flavors improve overnight, and you can pack it for lunch without worrying about wilted greens.
Why Poaching Chicken Keeps This Salad Light
Poaching gives you the most tender chicken without added fats from roasting or grilling. The gentle simmering keeps the meat moist while letting you infuse flavor through the poaching liquid.
I add bay leaves and peppercorns to the water, but you could use chicken broth for even more flavor. The key is keeping the water at a bare simmer—rolling boils make the chicken tough and stringy.
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Protein-Packed Spring Chicken Salad with Berries
Equipment Needed
- Large saucepan
- Instant-read thermometer
- Large mixing bowl
- Small whisk
- Measuring cups and spoons
Instructions
- Prepare poaching liquid: Fill a large saucepan with enough water to cover chicken by 2 inches. Add bay leaves, peppercorns, and 1 teaspoon salt. Bring to a boil over high heat.
- Poach chicken: Add chicken breasts to boiling water and immediately reduce heat to maintain a gentle simmer. Cook for 12 to 15 minutes, until internal temperature reaches 165°F and juices run clear when pierced with a knife.
- Cool and shred chicken: Remove chicken from water and let cool for 10 minutes. Shred or chop into bite-sized pieces.
- Make dressing: Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, 1/4 teaspoon salt, and pepper in a small bowl until smooth.
- Assemble salad: Combine spinach, strawberries, blueberries, and walnuts in a large bowl. Add chicken and half the dressing, tossing gently to coat. Top with goat cheese and drizzle with remaining dressing.
Nutrition Facts
Per Serving (1 serving)
