I love this salad for the summer because it’s so light, refreshing and it couldn’t be easier to make. All you need to do is gather your ingredients, mix them together and it’s ready to go!
Please don’t be limited by the ingredients in this recipe. This is a seasonal summer meal which means you can use what you have available to you in the summer. You can add any local berries, leafy greens, or maybe even rhubarb to the dish to put your own spin on it.
- 1 Chicken breast
- Raspberry vinaigrette
- 8 oz bag of spinach or spring mix
- 1/2 cup toasted almonds
- 1/3 cup blueberries
- 1/3 cup sliced strawberries
- 1/3 cup raspberries
- 1/3 feta cheese
- Balsamic vinaigrette
Start by cooking your chicken breast. This salad works with either cooled or warm chicken breast depending on your preference. Once your chicken is cooked dice it into bite-sized pieces.
In a large mixing bowl, add your leafy greens and the raspberry vinaigrette and mix thoroughly.
Once your leafy greens are covered with the vinaigrette, add the fruit and nuts. I used strawberries, raspberries, and blueberries and then I toasted almonds and sprinkled those on as well.
Drizzle a small amount of balsamic vinaigrette on the top.
It also pairs perfectly with Haley’s raspberry poke cake to make the perfect summer dinner and dessert combo.
It’s as simple as that! This salad is perfect for any summer party or meal. Make sure to tag us on Instagram @construction2style and show us how you made this salad your own!