Nothing screams summer like a plate of Flag Day Grilled Chicken Salad with Berries. Imagine sinking your fork into juicy, marinated chicken, topped with a colorful array of fresh berries that burst with flavor. The aromas wafting from the grill and the vibrant colors of this dish promise a culinary experience that’s both refreshing and satisfying.
This salad isn’t just food; it’s an occasion waiting to happen! Picture yourself enjoying it at a backyard barbecue or a relaxing picnic in the park. The tangy sweetness from the berries combined with the savory grilled chicken creates an unforgettable flavor sensation. Trust me; your taste buds will be doing a happy dance.
Why You'll Love This Recipe
- This Flag Day Grilled Chicken Salad with Berries is simple to prepare, ensuring you spend more time enjoying rather than stressing in the kitchen
- The combination of flavors will leave everyone asking for seconds
- Visually, this salad is a feast for the eyes, making it perfect for gatherings
- It’s versatile enough to serve as a light lunch or a hearty dinner option
Every time I whip up this salad, my family gathers around the table with wide eyes and empty plates, ready for their favorite summer dish.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts but feel free to adjust based on your crowd size.
Fresh Berries: A mix of strawberries, blueberries, and raspberries adds color and sweetness to the salad.
Baby Spinach: Fresh baby spinach provides a tender base; look for vibrant green leaves.
Olive Oil: Use extra virgin olive oil for its rich flavor when marinating the chicken.
Balsamic Vinegar: A splash brings a delightful acidity that complements the sweetness of the berries.
Honey: This natural sweetener balances out the vinegar’s tanginess beautifully.
Salt and Pepper: Simple yet essential seasonings to enhance all those wonderful flavors.
Feta Cheese (optional): Crumbled feta adds a salty creaminess that pairs well with fruit; give it a try!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Marinate the Chicken: In a mixing bowl, combine olive oil, balsamic vinegar, honey, salt, and pepper. Add chicken breasts and coat them thoroughly in this flavorful marinade. Let them sit for at least 30 minutes—this step infuses them with juicy goodness.
Grill Time!: Preheat your grill to medium-high heat. Once hot, place the marinated chicken on the grill grate. Cook for about 6-7 minutes on each side until they reach an internal temperature of 165°F (75°C). You’ll know they’re ready when they’ve got those lovely grill marks.
Prepare Your Greens : While your chicken is sizzling away, grab some fresh baby spinach and wash it thoroughly under cold water. Drain well before placing it in a large serving bowl—this creates a crisp bed for our yummy toppings.
Add Those Berries!: Rinse your selection of strawberries, blueberries, and raspberries gently under running water—no one likes dirty berries! Slice any larger strawberries so that every bite has berry goodness.
Slice and Assemble : Once grilled chicken has cooled slightly (you don’t want to burn your tongue), slice it into strips or bite-sized pieces. Arrange over your bed of spinach along with those beautiful berries—what a sight!
Finish It Off : If you’re feeling fancy (and who doesn’t want to feel fancy?), sprinkle crumbled feta cheese over everything before drizzling with some extra balsamic vinaigrette if desired. Voilà! Your Flag Day Grilled Chicken Salad with Berries is ready to impress.
Enjoy every bite while basking in compliments from friends and family—you’ve earned it!
You Must Know
- The Flag Day Grilled Chicken Salad with Berries is a colorful dish that delights the senses
- Using fresh, seasonal berries will enhance the salad’s flavor and presentation
- Remember to grill the chicken to juicy perfection for a satisfying bite each time
Perfecting the Cooking Process
Start by marinating the chicken while preparing your grill. Grill the chicken until it reaches an internal temperature of 165°F, then let it rest before slicing. This sequence ensures juicy chicken and flavors meld beautifully.
Add Your Touch
Feel free to swap out the berries for your favorites or add nuts for extra crunch. Don’t be shy about experimenting with different dressings or cheeses to match your taste buds.
Storing & Reheating
Store leftover salad in an airtight container in the fridge for up to three days. To reheat, warm the chicken gently in a skillet, ensuring it remains juicy and delicious.
Chef's Helpful Tips
- Always slice grilled chicken against the grain for tenderness; this little trick makes a big difference!
- For vibrant fruit flavor, choose ripe berries
- Don’t overcrowd the grill; give each piece space for even cooking
Creating this Flag Day Grilled Chicken Salad with Berries was a delightful adventure that left my friends clamoring for more. Their laughter and compliments filled my kitchen, making every cut and chop worth it.
FAQ
What can I substitute for berries in this salad?
You can use chopped apples, pears, or pomegranate seeds as delightful alternatives.
Can I make this salad ahead of time?
Yes, prepare ingredients separately, then assemble just before serving for freshness.
How long should I grill the chicken?
Grill each side of the chicken breast for about 6-7 minutes or until fully cooked.
Flag Day Grilled Chicken Salad with Berries
- Total Time: 45 minutes
- Yield: Serves 4
Description
Delight in the vibrant flavors of summer with this Flag Day Grilled Chicken Salad with Berries. Juicy marinated chicken meets a colorful medley of fresh strawberries, blueberries, and raspberries, all atop a bed of crisp baby spinach. This salad is perfect for picnics, barbecues, or as a light dinner option. Simple to prepare and visually stunning, it’s sure to impress your family and friends while tantalizing their taste buds.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 4 cups baby spinach
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup crumbled feta cheese (optional)
Instructions
- 1. Marinate the Chicken: In a bowl, mix olive oil, balsamic vinegar, honey, salt, and pepper. Add the chicken breasts and coat well. Let marinate for at least 30 minutes.
- 2. Grill the Chicken: Preheat grill to medium-high heat. Grill chicken for about 6-7 minutes on each side until the internal temperature reaches 165°F (75°C). Remove from grill and let rest before slicing.
- 3. Prepare the Greens: Wash baby spinach under cold water and drain well. Place in a large serving bowl.
- 4. Add Berries: Rinse berries gently under running water and slice larger strawberries. Scatter over spinach.
- 5. Assemble the Salad: Slice grilled chicken into strips and arrange on top of the salad along with berries. Optionally sprinkle with feta cheese before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad portion (about 250g)
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg