Summer Berry Chicken Salad with Greek Yogurt Dressing
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This refreshing and protein-packed Summer Berry Chicken Salad with Greek Yogurt Dressing is a perfect balance of creamy, tangy, and crunchy textures. Juicy marinated chicken, crisp greens, sweet berries, and a light yet flavorful dressing make this dish a healthy and satisfying meal.
If you love salads, try my Chicken Chopped Salad with Honey Mustard Dressing next!
Whether you’re serving this salad for a light lunch, a backyard dinner, or meal prepping for the week, this salad brings all the summer vibes. It’s easy to throw together, endlessly customizable, and loaded with seasonal flavor in every bite.
Looking for more summer dinner ideas? Try these Cherry Chicken Teriyaki Grilled Chicken Skewers next.
What You’ll Love About This Recipe
Healthy and High in Protein: Greek yogurt adds a creamy texture without excess fat, while chicken provides lean protein.
Packed with Flavor and Texture: Sweet strawberries, crunchy pecans, and tangy feta make every bite delicious.
Simple and Customizable: Swap ingredients to fit your preferences or dietary needs.
Ingredients
Chicken Ingredients
Dressing Ingredients
Salad Ingredients
Ingredient Notes
Chicken breast – Cut into bite-sized pieces for quicker, even cooking.
Tip: Try to keep the chunks uniform so everything cooks evenly.
Greek yogurt –I recommend FAGE or Siggi’s brands.
Recipe Variations
Toss in sliced avocado for healthy fats and creaminess.
Add a pinch of cayenne to the chicken marinade for a kick.
Try apples or dried cranberries instead of berries for a fall twist.
Swap the chicken for chickpeas or grilled tofu for a vegetarian version.
How to Make Summer Berry Chicken Salad: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with the exact ingredients in the printable recipe card below.
In a large mixing bowl, combine the yogurt, minced garlic, oregano, salt, pepper, and paprika. Submerge the chicken in the mixture and let it marinate for 30 minutes or up to overnight.
Prepare the dressing by combining all the ingredients (except water) in a bowl. Gradually stir in the water until the desired consistency is reached.
Heat a skillet over medium-high heat with olive oil until hot. Add the chicken and cook for 5 minutes on one side, then flip and continue cooking until fully done, about 5 to 10 more minutes. Avoid overcrowding the pan; cook in batches if necessary. Chicken should reach 165°F when done.
Assemble the salad by layering the chopped romaine and spinach. Add the cooked chicken on top, followed by strawberries, blueberries, feta, and pecans. Drizzle with the dressing and serve.
Recipe Tips and Tricks
For maximum flavor, marinate the chicken overnight. The longer it sits, the more flavorful and tender it becomes.
Adjust the dressing’s thickness by adding more water for a lighter consistency or more yogurt for extra creaminess.
Toast the pecans in a dry skillet for a few minutes to bring out their natural oils and enhance their crunch.
Use pre-cooked chicken for an even faster meal—leftover grilled chicken works great!
Frequently Asked Questions
Yes! Store the components separately and assemble just before serving to keep everything fresh.
It stays fresh in the fridge for up to 5 days in an airtight container.
You can substitute it with sour cream or a dairy-free alternative like coconut yogurt.
Absolutely! Grilling adds a smoky flavor and works just as well.
I hope you love this Summer Berry and Chicken Salad. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Salad Recipes
Summer Berry Chicken Salad with Greek Yogurt Dressing
Ingredients
Chicken Ingredients:
- 1 lb chicken breast – cut into bite-sized pieces
- 1/2 cup Greek yogurt
- 1 tbsp olive oil
- 1 tbsp minced garlic
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp oregano
- 1 tsp paprika
Greek Yogurt Dressing Ingredients:
- 1 cup Greek yogurt
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- ½ Juice from lemon
- 1 tbsp dill – chopped
- ¼ cup water
Salad Ingredients:
- 1/2 cup pecans – roughly chopped
- 1 cup strawberries – halved
- 1 cup blueberries – chopped
- 4 cups romaine
- 4 cups spinach
- 1/2 cup feta cheese
Instructions
- In a large mixing bowl, combine the yogurt, minced garlic, oregano, salt, pepper, and paprika. Submerge the chicken in the mixture and let it marinate for 30 minutes or up to overnight.
- Prepare the dressing by combining all the ingredients (except water) in a bowl. Gradually stir in the water until the desired consistency is reached.
- Heat a skillet over medium-high heat with olive oil until hot. Add the chicken and cook for 5 minutes on one side, then flip and continue cooking until fully done, about 5 to 10 more minutes. Avoid overcrowding the pan; cook in batches if necessary. Chicken should reach 165°F when done.
- Assemble the salad by layering the chopped romaine and spinach. Add the cooked chicken on top, followed by strawberries, blueberries, feta, and pecans. Drizzle with the dressing and serve.
Notes
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data