Berry Chicken Salad with Balsamic Vinaigrette

Berry Chicken Salad with Honey Balsamic Vinaigrette in a white bowl.

Seared chicken breast on a bed of spring greens with mixed fresh berries, avocado and quinoa, dressed with a light honey balsamic dressing.




  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • ¼ cup olive oil
  • ¼ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper


  • 46 cups spring mix
  • 4 (4- to 6-ounce) cooked boneless skinless chicken breasts, cooled and sliced
  • 23 cups fresh berries (strawberries, blackberries, blueberries)
  • 1 medium ripe avocado, peeled and sliced
  • ½ cup cooked quinoa, cooled
  • Pinch of coarse salt and freshly ground black pepper, if desired
  • Handful chopped walnuts or almonds and feta, goat or Parmesan cheese, if desired


  1. In a small measuring cup or bowl, whisk together dressing ingredients. Taste and adjust seasoning, if necessary.
  2. Arrange spring mix in bowls. Distribute chicken breasts, berries, avocado and quinoa on each salad.  Sprinkle lightly with salt and freshly ground black pepper, if desired.  Top with nuts and cheese, if desired.
  3. Just before serving, drizzle dressing on salad. Store leftover salad and dressing in separate containers in the refrigerator.


Cooking Tip: Cook the chicken breast in advance to make weeknight salad assembly quick and simple.


Keywords: back-to-school, meal prep, make ahead, lunchbox, packed lunch, healthy, easy, quick, work lunch

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