Balsamic Salad with Chicken and Berries

2 summer salads with balsamic glazed chicken and berries. There is a bottle of fresh raspberry balsamic vinaigrette next to it.

5 from 1 vote

Balsamic Salad with Chicken and Berries

When it comes to main dish chicken salads, this balsamic salad with berries is a fabulous addition to your summer menu! Easy to make, too!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Canadian

Diet: , Gluten Free, Low Lactose

Servings: Main Dish Servings

Calories: 526kcal

Equipment

Large nonstick pan

Ingredients

Raspberry Balsamic Vinaigrette

½ cup Olive oil
¼ cup Balsamic Vinegar
¼ cup Fresh Raspberries
1 tablespoon Honey
1 tablespoon Lemon Juice
Salt to Taste

Balsamic Glazed Chicken Breasts

4 Small Boneless Skinless Chicken Breasts
Dried Basil
Garlic Powder
Onion Powder
Salt
1 tablespoon Avocado Oil
¼ cup Balsamic Vinegar
2 tablespoon Water
1 tablespoon Honey

Salad Base

6 cups Salad Greens of Choice
2 cups Berries Blueberries, Raspberries, Strawberries
½ English Cucumber
½ cup Sliced Celery
¼ cup Fresh Basil Leaves sliced into ribbons
½ Small Red Onion thinly slices

Instructions

Raspberry Balsamic Vinaigrette

Measure all of the vinaigrette ingredients into a blender or the cup of an immersion blender, blitz until smooth.
Season with salt, to taste, then cover and chill until ready to serve.

Balsamic Glazed Chicken Breasts

Trim chicken breasts if necessary, season all over with basil, garlic powder, onion powder, and salt.
Heat avocado oil in a large nonstick pan over medium high heat.
Add the seasoned chicken breasts to the pan, cook for 4 minutes or so, until well browned. Flip, brown on the other side.
Whisk together the vinegar, water, and honey, pour over the chicken breasts.
Cover and cook until chicken reaches about 160 F on an instant read thermometer.
Once up to 160, remove the lid and allow the chicken to continue cooking until the glaze thickens and chicken reaches 165F.
Remove from the pan, allow to cool slightly as you prepare the salads.

Salad Base and Assembly:

Divide your salad ingredients between 4 large serving bowls or plates, arranging as desired.
Slice the chicken breasts, place one on top of each salad.
Serve with the raspberry balsamic vinaigrette.

Notes

Consider the salad topping ingredient amounts - and therefore, the nutritional information - mere guidelines.

Add more or less of the ingredients, if you like! The ingredient amounts I gave for the salad construction are pretty generous, and we usually don't end up using all of it.

Nutrition