I hope I’m not the only one who thinks that summer salads are the best things going right now! I’m not usually a huge salad eater because I want more complex carbs than lettuce can give me, but honestly, this Texas heat just makes me turn my nose up at the thought of sweet potatoes or rice some days. That’s probably not the worst thing that could happen since I’m going to be sitting in a classroom for 8+ hours a day for the next year. Eeek.
Anywho, cherries and blueberries are out in force at the farmer’s markets and grocery stores right now so I went ahead and stuck them on my salad too. Plus some grilled chicken of course!
I topped mine off with a little bit of goat cheese, honey roasted pecans and balsamic vinaigrette. Perfect combo in my opinion – the goat cheese gets so creamy and delicious, and to think I used to not like it…crazy 🙂
Oh yeah, don’t forget about the red, white and blue factor of this salad in case you need ideas for July 4th parties. I’ve got a couple more summer party/July 4th recipes on the way soon, so check back often!
Cherry Berry Summer Chicken Salad
- 1 lb chicken breast raw
- 8 cups baby spinach
- 1 cup cherry halves pitted
- 1 cup blueberries
- 6 tbsp goat cheese crumbles
- 6 tbsp Trader Joe's Balsamic Vinaigrette
- 1/2 cup red onion sliced
- 1/4 cup Fresh Gourmet Honey Roasted Pecan Pieces
If desired, marinate chicken in an additional 1/4 cup of balsamic vinaigrette for 1 hour. Grill approx. 5 minutes per side, or until cooked through. Allow to rest at least 5 minutes, then slice.
Layer spinach, chicken, cherries, blueberries and red onion. Top with goat cheese, pecan pieces and balsamic vinaigrette before serving.