Go Back

Summer Grilled Chicken Salad with Berries and Goat Cheese

"The Healthy Bear Salad" Grilled chicken, blackberries, blueberries, roasted sweet potato, goat cheese, and a simple lemon thyme vinaigrette — all of it built from things that are at their absolute best in June. It’s the kind of salad that’s hearty enough to be dinner and tastes so much better than the sum of its part. It also makes you feel really good about eating it (I don’t know why- it just always makes me think about how it would appeal to a healthy bear.)
Print Recipe Pin Recipe
Course: Soups and Salads
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts or thighs
  • 3 tablespoons olive oil
  • 2 sweet potatoes peeled and cubed into 1-inch pieces
  • 1 cups fresh blackberries
  • 1 cups fresh blueberries
  • 5 cups mixed greens or arugula
  • 4 ounces goat cheese crumbled
  • 0.3 cups toasted pecans or walnuts
  • 0.3 cups fresh mint or basil leaves torn
  • 1 lemon juiced
  • 1 teaspoons Dijon mustard
  • 1 teaspoons honey
  • 1 garlic clove minced
  • 1 teaspoons salt and black pepper

Method
 

  1. Roast the sweet potatoes: Preheat oven to 425°F. Toss 2 cubed sweet potatoes, with 1 tbsp of the 3 tablespoons olive oil and a generous pinch of salt and pepper. Spread on a sheet pan and roast for 20–25 minutes, flipping once, until tender and caramelized at the edges. Set aside to cool slightly. (I do these on Sunday to have for the week.)
  2. Grill the chicken: Heat your grill or grill pan to medium-high. Brush 1.5 pounds boneless skinless chicken breasts or thighs with 1 tbsp of the 3 tablespoons olive oil and season well with 1 salt and black pepper. Grill for 5–12 minutes per side until cooked through and nicely charred. Rest for 5 minutes, then slice on the bias.
  3. Make the vinaigrette: 1/3 cup extra virgin olive oil, 2 tbs fresh lemon juice, 1 tbs white wine vinegar, 1 small glove garlic (finely minced or grated), 1 tsp fresh thyme, chopped, 1 tsp dijon mustard, 1 tsp honey, 1/4 tsp sea salt and pepper- to taste
  4. Build the salad: Arrange 5 cups mixed greens or arugula on a large platter or in a wide bowl. Top with the sweet potatoes, sliced chicken, 1 cups fresh blackberries, 1 cups fresh blueberries, 0.3cups toasted pecans or walnuts, and 0.3 cups fresh mint or basil leaves, torn. Crumble 4 ounces goat cheese, crumbled over everything.
  5. Dress and serve: Drizzle the vinaigrette over the top just before serving. Toss gently if you like, or leave it arranged and let everyone help themselves. Eat immediately.

Tried this recipe?

Let us know how it was!