Summer Berry Chicken Salad with Greek Yogurt Dressing
This refreshing and protein-packed Summer Berry Chicken Salad 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.
Servings: 4
Calories: 442kcal
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
For best flavor, marinate the chicken overnight in the refrigerator.
Nutrition
Calories: 442kcal | Carbohydrates: 17g | Protein: 34g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 101mg | Sodium: 869mg | Potassium: 802mg | Fiber: 5g | Sugar: 8g