Grilled Chicken Summer Berry Salad with Raspberry Dressing
Fresh spring greens layered with grilled chicken, crispy bacon, mixed berries, nuts, and tangy cheese, tossed with a homemade raspberry vinaigrette. This vibrant salad balances sweet berry flavors with savory elements and a smooth, fruit-forward dressing made by mashing fresh raspberries with balsamic and red wine vinegars.
Ingredients
- 8 cup fresh spring mix lettuce, whole
- ½ cup blueberries, whole
- ½ cup raspberries, fresh, sliced
- ½ cup strawberries, sliced
- ¼ cup blackberries, whole
- ¼ cup feta or gorgonzola cheesegoat cheese1:1saladdairy
creamy alternative
- 1 cup pecan halves, walnut halves, or slivered almondssunflower seeds0.75:1saladnutstree_nuts-free
3
- 3 strip bacon, cooked and chopped small
- 1 lb chicken breast, boneless skinless, grilled, seasoned with salt and pepper, diced
- 6 oz fresh raspberries, rinsed
- 1 Tbsp white sugar
- ¼ cup balsamic vinegar
- 6 Tbsp canola oil
- 1 ½ Tbsp red wine vinegar
- 1 Tbsp honey
- lemon juice, from 1/2 lemon
Instructions
- 1
Rinse fresh raspberries and add to a bowl with white sugar. Mash well with a fork or back of a spoon.
- 2
In a glass jar with a lid, add balsamic vinegar, honey, red wine vinegar, canola oil, and lemon juice. Cover tightly and shake well.
- 3
Place mashed raspberries and sugar into a fine sieve set over a bowl. Using a rubber spatula, smash the berries thoroughly, straining as much juice as possible into the bowl.
- 4
Add strained raspberry mixture to the jar with other dressing ingredients and shake well again.
- 5
Grill chicken breast, season with salt and pepper, let cool, and dice.
- 6
Combine cooled chicken in a large salad bowl with spring mix, bacon, cheese, nuts, and mixed berries. Toss well.
- 7
Top with dressing as desired. Season with salt and pepper to taste.
Tips
Make dressing up to 2 hours ahead and shake again before serving.
For cheese variation, gorgonzola provides a sharper tang than feta.
Use a mix of nuts for textural interest, or stick with one variety.
Good to Know
Dressing keeps refrigerated in sealed jar for up to 3 days. Salad components best assembled fresh; undressed greens and prepared toppings keep separately for up to 1 day.
Prepare dressing, cook bacon, grill and dice chicken, and rinse berries up to 1 day ahead. Assemble salad just before serving.
Divide greens and toppings among plates or bowls. Drizzle with dressing to taste and add salt and pepper.
Common Mistakes
Do not over-mash raspberries for dressing or they will become too pulpy; strain to remove seeds if a smoother texture is preferred.
Do not dress salad too far in advance or greens will wilt.
Do not skip cooling the grilled chicken before dicing or it may fall apart.