Grilled Chicken & Berry Salad

This Grilled Chicken and Berry Salad is sweet, fresh and summery. It’s so simple, full of fresh greens, grilled chicken, strawberries, blueberries, toasted almonds, feta cheese, and a delicious berry vinaigrette. If you want to make it even more hearty, it’s also delicious with sliced avocado and/or crumbled bacon. Bonus: It looks as amazing as it tastes!

Salad in a bowl with pink dressing on top

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

  1. If you’re using freshly grilled chicken, be sure to pop your chicken breasts in some Italian dressing or favorite marinade in the fridge for at least 30 minutes (several hours is even better). For quick cooking, consider butterflying your chicken breasts before marinating. Toss your chicken on the grill and toast some almonds if they need toasting.
  2. Rinse your strawberries and blueberries and slice your strawberries. Chop your romaine if necessary.
  3. When chicken is done cooking, set aside to rest while you assemble the salad.
  4. Start with your greens, then sprinkle on some berries and almonds. Slice up your chicken and add that to the top along with the feta.
  5. Add desired dressing (or serve on the side) and enjoy! If you’re making this all in a big bowl for a crowd and are serving it immediately, I’d recommend dressing the entire salad just to make things easier.
berry chicken salad in a serving bowl

Frequently Asked Questions

How long will leftover dressing last in the fridge?

This dressing contains fresh berries, but it also contains vinegar and sugar, which help preserve them a bit. It’s best used within a few days, but it should be be good a day or two longer as long as still smells and tastes fresh.

Can I make this ahead of time?

If you need to simplify putting this salad together, you can definitely take some steps to make it easier. Prepare your dressing a day ahead of time. Buy already washed and chopped romaine and spinach. Buy your almonds already toasted or toast them the day before and keep in an airtight container. I recommend washing and slicing berries within an hour or two of serving just so they don’t begin to get mushy. For your chicken, you can either grill it as you start assembling things, grill it the day before and store in the fridge, or use a rotisserie chicken.


Salad in a bowl with pink dressing on top

Grilled Chicken & Berry Salad

5 from 7 votes
Savory chicken, sweet berries, tangy feta, and crunchy almonds round out this salad with greens and grilled chicken with a delicious berry poppyseed dressing! Salad ingredients are approximate- feel free to make to your liking using the ingredients below.
Prep Time 20 minutes
Cook Time 0 minutes
Dressing Chill Time 1 hour
Total Time 1 hour 20 minutes




  • 1 head romaine lettuce washed and torn into small pieces
  • 6 - 8 ounces baby spinach or spring greens
  • 12 - 16 ounces chicken, seasoned and grilled
  • 8 ounces strawberries
  • 8 ounces blueberries or other berries of your choosing
  • 4 ounces crumbled feta or shredded fresh Parmesan cheese
  • 1 cup sliced toasted almonds


  • ½ cup white wine vinegar
  • ½ cup honey or sugar
  • 1 - 2 cloves garlic finely minced
  • 1 tablespoon grated onion
  • 1 teaspoon kosher salt
  • 10 cracks freshly ground pepper
  • 1 cup raspberries, strawberries, or blackberries or a combo
  • cup canola oil
  • ½ teaspoon poppy seeds



  • Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth.
    With the blender running on low speed, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds, or pour dressing into a mason jar, add poppyseeds, cover and shake.
    If possible, refrigerate for at least an hour before serving.


  • For serving a large crowd, toss all the salad ingredients in a large serving bowl and add dressing to taste. For individual servings, arrange ingredients on plates and serve the dressing on the side. 


  • If you need to simplify putting this salad together, you can definitely take some steps to make it easier. Prepare your dressing a day ahead of time. Buy already washed and chopped romaine and spinach. Buy your almonds already toasted or toast them the day before and keep in an airtight container. I recommend washing and slicing berries within an hour or two of serving just so they don’t begin to get mushy. For your chicken, you can either grill it as you start assembling things, grill it the day before and store in the fridge, or use a rotisserie chicken.


Calories: 610kcal, Carbohydrates: 35g, Protein: 24g, Fat: 44g, Saturated Fat: 6g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 25g, Trans Fat: 0.1g, Cholesterol: 53mg, Sodium: 705mg, Potassium: 973mg, Fiber: 9g, Sugar: 21g, Vitamin A: 11884IU, Vitamin C: 44mg, Calcium: 254mg, Iron: 4mg
Course: Salad Dressings, Salads
Cuisine: American
Keyword: berries, chicken, salad, summer salads
Calories: 610kcal
Author: Sara Wells
Cost: $10
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. This dressing looks so yummy! I’m excited to try it. I live in Utah and I love the balsamic vinaigrette at Porcupine Grill. Do you have recipe for a balsamic vinaigrette?

  2. 5 stars
    This is my all time favorite salad! Me and hubby made it like 4 or 5 times within the first week of me finding this recipe. So fresh and delicious!

  3. 5 stars
    I made this more my Mother in Law and I and we both loved it. The dressing is SO good. This is a perfect Summer meal!

  4. 5 stars
    Amazing salad! It was so good!! My husband didn’t think he would like the berry dressing but he loved it to.

  5. 5 stars
    You’ve outdone yourself on this one!! I’ve been playing around with similar combinations, but you’ve nailed it here. Pure Genius. Had to have it for dinner tonight … and I know I’ve said this before, but this really is my new favorite salad. The dressing sends it over the top!! Thank You Thank You … I’m sure I’ll be eating it everyday. Loving every bite 🙂

  6. 5 stars
    OMG! Made this tonight and it was soooo good! Actually, it was extremely good! I left the blueberries and feta out cuz I forgot to buy some today and I used splenda instead of honey in the dressing. I can’t wait to make this for my dinner guests next week!

  7. This sounds delicious! We are always looking for a good new dinner salad. I’m thinking it would be even easier if I used half a rotisserie chicken. And I’m going to try it with queso fresco instead of feta because that’s what I have in my fridge and I think it will be nice with the berries. Thanks for the bonus post!

  8. Love it! I’m pretty sure my husband has a bowl of cereal or cookies and milk most nights no matter what I’ve made for dinner–burnt or perfect!

  9. Oh looks so yummy. I’m always trying to find new salad ideas– we have been getting two heads of lettuce every week in our produce box lately. That’s a lot since my toddlers tend to be suspicious of salads. I bet they’d like this though. Who doesn’t like berries, right?

  10. I love berry salads. Unfortunately my husband does not so I don’t get to make them that often.

    1. 5 stars
      I heart the cupcake activist! We made this for dinner last night. I could tell my husband was not excited about this concoction, but he was trying to be polite and not say anything about his skepticism. He ate it anyway and LOVED it! He said several times during the meal how much he liked it and said at the end…”This could be a restaurant meal.” It might have been the best compliment he’s ever given me. He really liked it.
      Thanks for all your great recipes…They’re all so yummy. You’ve made cooking fun for me. Can’t wait to try the Fruit Pizza. might make it New York Style with a thin crust.

  11. How beautiful everything looks mixed together! Yummy! Can’t wait to make that dressing it sounds delish! Thanks for the summer ideas I am always in need!

  12. Strawberry and feta salad is probably my all time favorite! We throw a little diced red onion in ours as well and the flavor combination is surprisingly really good.

  13. Hee! I made something very similar last night, after trying the Wendy’s salad last week. I added cucumber and pecans toasted with some brown sugar to mine, and drizzled on a blackberry viniagrette I made up. This is a great summer salad, especially when the temperatures are running in the 100’s, like it is where I live! 🙂

    Thanks for all the great recipes.

  14. Perfect for the 4th of July! Can’t wait to try it! Thanks for the ideas and recipes.

  15. Yum! This looks very similar to a salad I just tried and plan on making tonight. Same idea, but with pecans, no cheese and some pineapple and mandarins thrown in.

  16. It looks wonderful! I’m not sure I could convince my hubby though. He usually thinks I’m putting too much on salads when I add extra veggies or cheese. I haven’t tried the Wendy’s salad, but am thinking I might have too soon.

  17. Wow, that looks fabulous! I recently had that salad at Wendy’s and really enjoyed it. I’d love to be able to make it at home. 🙂 And I just got home from picking strawberries!

  18. Delicious! This is what we’re having for dinner tonight. My hubby will think it’s fancy since there is feta cheese and almonds. It will totally appeal to his food snobbery!

  19. Oooooh, this looks delicious! I’m pretty sure you could change up the combination of cheeses, nuts or berries in this and it would still be gorgeous. Now all I need is some summer weather to enjoy this in and I’m set!