Ingredient Notes
Greens – I use a mixture of romaine and spinach or spring greens, but any favorite leafy greens will do. I would avoid iceberg lettuce in this one. Chicken – I marinate 2-3 chicken breasts in Italian dressing and grill them up fresh (or a day ahead) for this salad. Really any leftover chicken will do! Rotisserie chicken is another great option. Simply leave out the chicken for a meatless option. Cheese – This recipe calls for tangy feta cheese. If you prefer, you can substitute fresh parmesan shreds. Toasted Almonds – You can buy almonds already toasted. You will usually find them in the produce section or near the salad dressings on the condiments aisle of your grocery store. I love the honey-roasted ones! If you’d like to toast your own, you can do so one of two ways: 1. Pop them in the oven at 350 for 5-7 minutes, checking on them and stirring every minute or two, or 2. Toss them in a pan over medium heat on the stovetop and move around continuously with a silicone spatula until fragrant and toasty, about 4-5 minutes. Cool before using. Berries – This recipe calls for strawberries and blueberries or raspberries, but feel free to mix up the fruit as needed based on what you have on hand. Other berries would be delicious, as would diced peaches or nectarines. Dressing – This Berry Poppyseed Vinaigrette makes the salad! It’s worth making if you have the time. In a pinch, Brianna’s brand blush wine vinaigrette would be a delicious variation. It’s not interchangeable for the the homemade dressing, but it would compliment the flavors in this salad very well.
How to Make a Grilled Chicken and Berry Salad
