Spring Chicken Salad with Berries
Fresh berries and tender chicken make this salad feel like spring on a plate. It’s light enough for warm weather but filling enough for lunch or dinner.
The sweet-tart berry dressing ties everything together without the heaviness of mayo-based dressings.
Getting the Best Berries for Your Salad
Mixed berries work best here – strawberries, blueberries, and raspberries each bring different flavors and textures. Don’t worry if some berries are slightly overripe; they’ll break down nicely in the dressing.
Frozen berries work too, but thaw them completely and drain off excess liquid first. You’ll lose some of the fresh berry pop, but the flavor stays strong.
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Making Chicken That Won’t Dry Out Your Salad
Poaching keeps the chicken incredibly moist and prevents it from overpowering the delicate berry flavors. The gentle cooking method means you won’t get those tough, chewy pieces that ruin a good salad.
If you’re short on time, rotisserie chicken works fine. Just remove the skin and shred it by hand rather than chopping – the irregular pieces hold onto the dressing better.
Spring Chicken Salad with Berries
Equipment Needed
- Medium saucepan
- Blender or food processor
- Large salad bowl
- Small skillet
Instructions
- Poach chicken: Fill a medium saucepan with enough water to cover chicken breasts. Bring to a boil, then add chicken breasts. Reduce heat to maintain a gentle simmer and cook for 12 to 15 minutes, until chicken reaches 165°F internal temperature and feels firm when pressed. Remove chicken and let cool for 10 minutes, then shred into bite-sized pieces.
- Toast almonds: Toast sliced almonds in a small skillet over medium heat for 3 to 4 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and set aside to cool.
- Make berry dressing: Combine 1/4 cup strawberries, balsamic vinegar, honey, olive oil, and Dijon mustard in a blender or food processor. Blend until smooth, about 30 seconds. Season with salt and pepper to taste.
- Assemble salad: In a large salad bowl, combine spring greens, shredded chicken, sliced strawberries, blueberries, and raspberries. Add half the dressing and toss gently. Top with crumbled goat cheese and toasted almonds. Serve immediately with remaining dressing on the side.
Nutrition Facts
Per Serving (1 serving)
