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Recipes Salads

Cherry Berry Summer Chicken Salad

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Author:

Erin

Published:

June 16, 2017

Updated:

June 5, 2024

This post may contain affiliate links. Please read my disclosure policy for details.

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.

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  • Cherry Berry Summer Chicken Salad Recipe

top it with:

Juicy Air Fryer (or Grilled) Chicken

My secret recipe for getting the juiciest chicken breasts every time is the perfect protein for this salad! All you need is salt, sugar, and a few spices to make your own chicken brine at home.

recipe

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!

Ingredients and Substitutions

Here’s what you’ll need to make this Cherry Berry Summer Chicken Salad for your next gathering!

  • Chicken – Okay, so this one is actually totally optional, because…side salads. BUT! If you are making this salad as a main course, I can’t recommend my brined, grilled chicken enough. Brining is a surefire way to get the juiciest, most flavorful piece of chicken breast you’ve ever tasted (without smothering it in a bunch of sauce). I love this recipe so much that brining chicken has become part of my Sunday morning pre-breakfast routine EVERY. WEEK. Give it a try, y’all. You won’t be disappointed.
  • Greens – The original version of this salad was made with all baby spinach, but I opted for a spring mix here because I like the variety of color, flavor, and texture. Use whatever salad greens you like best though!
  • Cherries – Obviously cherries are one of the stars in this salad, and it’s that time of summer where they are oh so perfect and tempting at the farmers market or grocery store! I don’t personally own one, but a cherry pitter would be really helpful and save you some time for this recipe. If cherries aren’t your jam, opt for strawberries instead!
  • Blueberries – I love the pairing of blue and red in this salad, plus the sweetness of the blueberries paired with the tartness of the cherries is such a nice balance.
  • Goat cheese – When picking out goat cheese for this recipe, I opt for the pre-crumbled packages or the little logs that are labeled as mild. In this form, goat cheese is soft and will meld into the salad beautifully (especially if there’s warm ingredients like chicken involved). The flavor is mild, earthy, a little tangy, and lightly sweet. The perfect companion to summer salads like this! If you can’t find it or don’t like goat cheese, opt for something like crumbled feta.
  • Red onions – Just a touch to bring some zing! Skip it if you prefer, or even opt for a milder onion like Vidalia.
  • Vinaigrette – The first version of this recipe called for a balsamic vinaigrette, and this time around I opted for a pretty-in-pink Blueberry Pomegranate Vinaigrette that I found at Wegmans. I thought it was fitting for this particular summer salad, but you can use whatever dressing you like. I personally like to stick to the vinaigrette types because the acidity paired with the sweetness of the fruits and creaminess of the goat cheese is delicious, but truly whatever you like is fair game here.
  • Honey Roasted Sliced Almonds – This is another ingredient that is totally subject to your preferences, but you’ll thank me for the added crunch on top of this salad. I loved this brand of honey roasted sliced almonds, but give the salad toppings section of your grocery store a peruse and find what speaks to you. Glazed walnuts or honey roasted pecan pieces would be amazing too!

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Cherry Berry Summer Chicken Salad Recipe

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Cherry Berry Summer Chicken Salad

Prep: 20 minutes mins
Cook: 10 minutes mins
Total: 30 minutes mins
Servings: 4 servings
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Servings: 4 servings

Ingredients

Salad Ingredients

  • 10 cups spring mix, (425 grams)
  • 1 1/2 cups cherries, pitted and halved, (206 grams)
  • 1 cup blueberries, (73 grams)
  • 1/2 cup Wegmans Pomegranate Blueberry Vinaigrette, (4 fl oz)
  • 1/2 cup mild goat cheese, crumbled, (56 grams)
  • 1/3 cup red onion, sliced, (48 grams)
  • 1/2 cup Salad Pizazz! Honey Roasted Sliced Almonds, (56 grams)

Juicy Grilled or Air Fryer Chicken

  • 1 lb raw chicken breast
  • 3 tbsp homemade brine mix
  • 1 tbsp olive oil
  • 1 tsp Oh My Spice! Lemon Pepper Dill Seasoning
  • 1/2 tsp chili powder
  • salt and pepper to taste

Instructions

Juicy Grilled or Air Fryer Chicken

  • Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.
  • Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.
  • Rub the chicken with 1 tbsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.
  • Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through (sometimes I up the temp to 390 degrees after flipping the chicken for crispier edges). Set aside to cool for about 5 mintes before slicing.

Assemble

  • Divide spring mix, cherries, blueberries, chicken, goat cheese, and red onions into 4 serving dishes. Top with vinaigrette and honey roasted almonds before serving.

Tips & Tricks

Click here or scan the barcode below to log this food in My Fitness Pal.

Nutrition Information

Calories: 449kcal (22%), Carbohydrates: 26g (9%), Protein: 33g (66%), Fat: 25g (38%), Cholesterol: 95mg (32%), Sodium: 377mg (16%), Potassium: 547mg (16%), Fiber: 6g (25%), Sugar: 15g (17%)

Did You Make This?

If you make this, please leave a review and rating letting me know how you liked this recipe! This helps my business thrive & continue providing free recipes. You can also tag me on Instagram at @peanutbutterandfitness so I can see your creations!

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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One response

  1. Collene
    June 16, 2017

    Yummy! I have been eating more salads and getting tired of the some old things.

    Reply

WELCOME

Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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