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Grilled Chicken Berry Blue Salad

  • Author: Jamerrill Stewart
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Category: Chicken
  • Method: Grill
  • Cuisine: Salad


Grilled chicken pairs well with berries turning a salad into a refreshing treat!


For chicken

  • 4 thin boneless chicken breasts
  • 1 TBSP olive oil
  • salt and pepper to taste

For salad:

  • 10 to 16 ounces baby spinach
  • 1 pint strawberries, hulled and halved
  • 1 pint blueberries
  • 1/2 cup toasted almonds
  • 1/2 red onion , thinly sliced
  • 1 cup blue cheese crumbles

For dressing (or use your favorite)

  • 1 cup raspberries
  • 1 TBSP sugar
  • 1/3 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 TBSP honey
  • 1/2 tsp salt


  1. Drizzle chicken breasts with olive oil on both sides. Rub with salt and pepper.
  2. Place chicken breasts in gallon sized freezer bag and seal. Allow to rest on counter while you prepare the grill OR place in refrigerator for at least 2 hours or overnight.
  3. Set up the grill with 2 zones, direct heat and indirect heat. Heat grill to approximately 500 degrees. Oil grates prior to placing the chicken breasts on them.
  4. Remove chicken breasts from bag and cook directly over heat for 2 minutes on each side. Move chicken to indirect heat and continue cooking for 15 to 20 minutes or until the internal temperature reaches 165 degrees.
  5. Remove the chicken breasts from grill and wrap in aluminum foil. Allow to rest for 10 minutes.
  6. Prepare salad dressing by adding all ingredients to a food processor or blender. Pulse until pureed and well combined. If desired, strain to remove seeds. Store in refrigerator.
  7. Toss salad ingredients and serve with dressing.

Keywords: chicken, grill, salad