Berry Spinach Salad with Chicken

Bright summer berries turn a simple spinach salad into something special, pairing juicy strawberries, blueberries, and raspberries with lemon-honey marinated chicken. A quick Dijon glaze ties sweet fruit to savory protein for an easy lunch.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 385 cal
• 32g protein
• 22g carbs
• 20g fat
• 6g fiber

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Ingredients

• 1 lb boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 8 cups baby spinach
• 1 1/2 cups fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 3/4 cup fresh raspberries
• 1/2 cup crumbled feta cheese
• 1/3 cup sliced almonds, toasted
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh mint leaves, torn

Instructions

1. 1Pat the chicken breasts dry with paper towels and place them on a cutting board. Pound to an even 3/4-inch thickness if needed so they cook evenly.
2. 2In a small bowl whisk together olive oil, lemon juice, honey, Dijon, garlic powder, salt, and pepper to make a quick marinade-dressing base.
3. 3Brush both sides of the chicken with half of this mixture and let it sit at room temperature for 10 minutes while you prep the produce.
4. 4Heat a large skillet or grill pan over medium-high heat and add the remaining olive oil. When the oil shimmers, add the chicken and cook 5–6 minutes per side until deeply golden and the internal temperature reaches 165°F.
5. 5Transfer chicken to a clean plate, tent loosely with foil, and rest 5 minutes so juices redistribute. Slice crosswise into thin strips.
6. 6While chicken rests, place spinach in a large salad bowl. Add sliced strawberries, blueberries, raspberries, red onion, and torn mint.
7. 7Whisk the remaining lemon juice into the leftover marinade mixture to loosen it into a bright vinaigrette; taste and adjust salt or honey if needed.
8. 8Drizzle two-thirds of the vinaigrette over the greens and berries and toss gently with tongs until every leaf is lightly coated and glossy.
9. 9Arrange sliced chicken over the top, then scatter feta and toasted almonds. Finish with a final drizzle of remaining vinaigrette and a crack of black pepper.
10. 10Serve immediately while the chicken is still slightly warm against the cool berries, or pack components separately for a crisp picnic-ready lunch that holds up for several hours.