Grilled Chicken Berry Salad
Serves 620 mins prep12 mins cook
Big, hearty, healthy, and chock full of juicy grilled chicken, blueberries, blackberries, creamy avocado, hard-boiled eggs, and more! Topped with a creamy shake-together red wine Dijon vinaigrette, this is a salad that you'll want to put on rotation all spring and summer! EASY, so flavorful, and ready in 30 minutes!
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What you need
Instructions
Chicken and Salad -1 Preheat outdoor grill or enameled cast iron grill pan if cooking indoors. -1 Either oil the grill grates with olive oil or add the oil directly to your grill pan. -1 Add the chicken, season generously with salt and pepper, and cook over medium-high heat for about 5 to 6 minutes on the first side. Flip and cook for about 5 minutes on the second side. Allow chicken to rest on a cutting board while you prep the rest of the salad. -1 To a large bowl add all the remaining salad ingredients. Tip - Add more or less of something if desired, or omit it, or substitute it for something else.* (See Notes for ideas). -1 Slice the chicken into strips or bite-sized pieces and add it to the salad. Creamy Red Wine Dijon Vinaigrette -1 To a Mason jar or container with a lid, add all ingredients, seal tightly, shake vigorously for about 1 minute. Taste the dressing and if necessary, add additional honey, salt, pepper, etc. Note - You can whisk everything together as shown in the photos but I actually prefer the consistency when shaken versus whisked. -1 As desired, drizzle over the salad, toss, and serve. Salad is best served fresh after adding the vinaigrette. However, additional salad can be stored airtight in container(s) for up to 3 days with the vinaigrette stored separately. This is helpful if making for a work or school lunch and transporting.View original recipe