Berry Chicken Spinach Salad - This berry chicken spinach salad is bright, juicy, and refreshing, with tender chicken, crisp greens, and bursts of sweet-tart berries in every bite. The texture mix is the point: crunchy toasted nuts, creamy cheese, and a silky vinaigrette that lightly coats without weighing down the bowl. The flavors balance sweet, acidic, and savory so it tastes lively instead of bland. It is a practical meal-prep salad that stays fresh and satisfying for quick lunches and light dinners.

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Berry Chicken Spinach Salad - This recipe works because the chicken is cooked simply and sliced thin, then paired with berries and an acidic vinaigrette that cuts richness and keeps the salad tasting clean. After testing different dressings, I found that emulsifying the vinaigrette with a small amount of Dijon creates a stable, silky texture that clings to spinach leaves instead of pooling at the bottom. The timing matters: dressing the chicken separately first gives it flavor without wilting the greens, and adding berries last protects them from breaking down so the salad stays crisp and visually fresh. Toasting the nuts is the straightforward step that delivers professional results, because warm oils release aroma and add a deeper crunch that stands up to juicy fruit. This shows how basic ingredients create something special: a simple bowl becomes restaurant-style when you focus on balance—sweet berries, savory protein, creamy accents, and bright acidity. It aligns with my focus on technique over complexity, where small choices like slicing, emulsifying, and layering make the final salad reliable, vibrant, and consistently satisfying.

Dietary Notes

✓ Gluten-Free Lunch Idea
✓ Meal-Prep Friendly
✓ Fresh Sweet-Tart Balance
✓ No-Heavy-Cooking

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Why You'll Love This

Bright, Balanced Flavor: Sweet berries and a tangy vinaigrette keep the salad lively and never dull.
Tender Protein: Simply cooked chicken stays juicy and makes the bowl filling without feeling heavy.
Crunch + Cream Contrast: Toasted nuts and creamy cheese create a satisfying texture mix.
Smart Prep Options: Dress components separately so it stores well and tastes fresh for days.

Berry Chicken Spinach Salad

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 0

🔥 Cook Time: 15min

🥨 Yield: 4

🍞 Method: Sautéing

🌾 Diet: Gluten-Free

★ ★ ★ ★ ★

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restaurant Ingredients

1 lb boneless, skinless chicken breast
3/4 tsp fine sea salt
1/2 tsp black pepper
3 tbsp olive oil
6 cups baby spinach, dry and crisp
1 1/2 cups strawberries, sliced
1 cup blueberries
3 oz goat cheese or feta, crumbled
1/2 cup toasted pecans or walnuts, chopped
3 tbsp balsamic vinegar
1 1/2 tsp Dijon mustard
2 tsp honey

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boneless, skinless chicken breast Cook the chicken over medium heat so it stays tender and does not dry out; resting before slicing keeps juices in the meat. Thin slices absorb dressing well, making the salad feel restaurant-style and balanced with sweet-tart berries.
fine sea salt Season in layers: a little on the chicken and a small pinch in the vinaigrette builds flavor without making the salad salty. Salt also helps the berries taste brighter and the greens taste more lively.
black pepper Fresh black pepper adds savory bite that contrasts the sweet fruit and creamy cheese. Sprinkle at the end so it stays aromatic and keeps the salad tasting clean rather than dull.
olive oil Use a good olive oil for a smooth, silky vinaigrette that emulsifies well with Dijon. Whisk gradually so the dressing turns glossy and coats spinach leaves instead of sliding off and pooling.
baby spinach, dry and crisp Dry spinach thoroughly so the vinaigrette clings; wet leaves cause watery results and a diluted dressing. Toss gently to keep the texture crisp and tender without bruising the greens.
strawberries, sliced Slice strawberries right before serving to keep them juicy and bright; adding them last prevents them from breaking down. Their sweet-tart flavor balances the savory chicken and creamy cheese in a satisfying way.
blueberries Choose firm blueberries so they hold their shape and give a clean pop of juiciness. Fold gently so the berries stay intact and the salad keeps its fresh, colorful look.
goat cheese or feta, crumbled Creamy cheese adds richness and a tangy edge that pairs naturally with berries. Crumble in larger pieces for texture; it melts slightly into the vinaigrette for a silky, balanced bite.
toasted pecans or walnuts, chopped Toast the nuts to develop flavor and a deeper crunch; warm oils release aroma and make the salad taste more polished. Add right before eating so the nuts stay crisp and do not soften.
balsamic vinegar Balsamic provides acidity and gentle sweetness that balances the rich cheese and savory chicken. Whisk it with Dijon first so the vinaigrette emulsifies into a glossy, smooth dressing that lightly coats.
Dijon mustard Dijon helps emulsify the vinaigrette, creating a stable, silky texture that clings to spinach leaves. It also adds a subtle tang that keeps the salad from tasting overly sweet.
honey A small amount of honey rounds the vinegar's sharpness and keeps the dressing balanced with the berries. Add gradually and taste; the goal is bright and tangy, not candy-sweet.

list_alt Instructions

1

Step 1: Pat the chicken dry, then season with salt and pepper until evenly coated - drying helps you sear instead of steam, which builds flavor and keeps the texture tender.
2

Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat until it shimmers - controlled heat prevents scorching and helps the chicken cook evenly.
3

Step 3: Sauté the chicken 6–7 minutes per side until golden and the center reaches 165°F - cooking to temperature keeps it juicy while making it safe and reliable.
4

Step 4: Rest the chicken 8–10 minutes, then slice thinly against the grain - resting redistributes juices so the slices stay tender and do not turn dry.
5

Step 5: Toast the nuts in a dry pan for 2–3 minutes until fragrant - toasting develops flavor and adds crunch that stays satisfying against juicy berries.
6

Step 6: Whisk balsamic vinegar, Dijon, honey, and a pinch of salt in a bowl until smooth - Dijon helps emulsify for a silky dressing that clings to leaves.
7

Step 7: Slowly whisk in the remaining olive oil until the vinaigrette looks glossy and slightly thick - gradual mixing creates a stable emulsion instead of a separated dressing.
8

Step 8: Toss spinach with just enough vinaigrette to lightly coat until the leaves look shiny - a light coating keeps the salad crisp and prevents it from getting watery.
9

Step 9: Arrange spinach, then top with sliced chicken, cheese, and toasted nuts - layering keeps textures distinct so every bite has crunch, cream, and savory protein.
10

Step 10: Add strawberries and blueberries last, then finish with a final drizzle of vinaigrette - adding berries last keeps them intact and prevents the salad from turning pink and soft.

Nutrition Facts

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Calories 420

Protein 32g

Carbs 26g

Fiber 6g

Sugar 18g

Fat 24g

Sodium 520mg

Potassium N/A

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Serving Suggestions

Serve this salad chilled or lightly cool for the freshest bite, with the berries added right before eating so they stay juicy and intact. For a restaurant-style plate, spread spinach first, fan sliced chicken across the top, then scatter berries, nuts, and cheese so every forkful gets crunch and cream. Pair with sparkling water, iced tea, or a simple soup if you want a fuller meal, and finish with a few extra cracks of black pepper for savory contrast. For best texture, drizzle vinaigrette at the last moment and toss gently so the leaves stay crisp and the berries do not break.

How to Store?

Store the salad components separately for the best make-ahead result: keep greens dry, chicken sliced, berries whole, and vinaigrette in a jar for up to 3 days. If the salad is already assembled, refrigerate in an airtight container for up to 24 hours; place a paper towel on top to absorb moisture and keep spinach from turning watery. Reheating is not needed, but you can warm the chicken briefly in a skillet if you prefer it slightly warm, then cool it for 5 minutes before adding to greens. Freezing is not recommended because berries and spinach lose their crisp texture when thawed; instead, prep the chicken and dressing ahead and assemble fresh in minutes.

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