Chicken Spinach Berry Salad (Print-Friendly Version)
Juicy chicken, crisp spinach, berries, almonds, and feta tossed with balsamic vinaigrette for bright flavor.
# What You’ll Need to Make This:
→ Salad
01 -
240 g boneless, skinless chicken breast
02 -
15 ml olive oil, plus extra for pan
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
Chicken seasoning blend or lemon pepper blend, to taste (optional)
06 -
120 g baby spinach
07 -
75 g fresh blueberries
08 -
75 g fresh strawberries, stems removed and thinly sliced
09 -
1 clementine or mandarin orange, peeled and segmented
10 -
30–45 g feta cheese, crumbled
11 -
20–30 g sliced almonds
→ Dressing
12 -
60 ml olive oil
13 -
15 ml balsamic vinegar
14 -
2.5 ml Dijon mustard
15 -
7.5 ml honey
16 -
1.25 ml salt, or to taste
17 -
0.5 ml ground black pepper, or to taste
# How to Prepare:
01 -
Wash blueberries, strawberries, and baby spinach thoroughly. Dry all produce meticulously to ensure proper dressing adhesion. Remove stems from strawberries and slice thinly. Remove large stems from spinach if necessary, tearing leaves into bite-sized pieces. Peel and segment the clementine.
02 -
Trim any visible fat from the chicken breast and halve horizontally for even thickness. Pat chicken dry and drizzle with olive oil on both sides. Season generously with salt, pepper, and chicken seasoning blend if desired.
03 -
Preheat a large pan or grill pan over medium-high heat. Add 10–15 ml olive oil. Place chicken in the pan, reduce heat to medium, and cook for approximately 4–5 minutes per side, flipping once, until juices run clear and the internal temperature reaches 74°C. Adjust heat as needed to avoid burning. Remove from heat, cover with foil, and rest for 5–10 minutes. Slice or chop chicken thinly once cooled slightly.
04 -
For enhanced flavor, toast sliced almonds in a dry skillet over medium-low heat for 2–3 minutes, stirring constantly, until fragrant and golden. Remove from heat immediately to avoid burning.
05 -
Combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper in a jar with a tight-fitting lid. Shake vigorously until emulsified and well mixed.
06 -
Place baby spinach in a large salad bowl. Add a few tablespoons of dressing and toss to lightly coat. Add strawberries, blueberries, clementine segments, cooked chicken, toasted almonds, and feta cheese. Drizzle remaining dressing over top and toss gently to combine. Serve immediately.
# Extra Tips:
01 -
For fastest assembly, use rotisserie or pre-cooked chicken. Dress only the portion to be consumed immediately, reserving extra dressing, almonds, and cheese separately for storage.