Grilled Chicken Salad with Berries and Blue Cheese
Juicy grilled chicken, fresh berries, and blue cheese make this salad a summer standout.
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
40 mins
Total Time:
50 mins
If you’re looking for a light lunch or dinner to make on those sweltering summer days, here’s one for you! It’s full of juicy grilled chicken, three kinds of berries, homemade croutons, toasted pecans, and blue cheese, all tossed with crisp greens and a raspberry vinaigrette. It’s bright, fresh, and extraordinarily delicious! In fact, we had a version of this on the Merc menu for a while, and I loved it so much I started making it at home.
If you want to save time making easy summer lunches, rotisserie chicken works just fine. But don’t hold back on the rest of the ingredients! The sweet berries and tangy blue cheese paired with crunchy croutons and pecans are a combo sent straight from heaven.
Here are more of the best salad recipes and summer salads that make great warm-weather meals!
What can you use instead of blue cheese?
This recipe calls for gorgonzola dolce, a type of blue cheese that’s a little softer, milder, and creamier than some other varieties. If you want to go in a different direction, you can swap in feta, goat cheese, or even cubed white cheddar.
Can you make grilled chicken salad with berries and blue cheese ahead of time?
It’s best to assemble the salad just before serving so everything stays fresh and crisp. But you can get most of the prep out of the way ahead of time. Toast the pecans and make the croutons up to three days in advance; store them in separate airtight containers at room temperature. You can also grill the chicken and make the dressing up to two days ahead and refrigerate them in separate airtight containers.
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Ingredients
- 1 tsp. dried dill
- 2 1/2 tsp. sweet paprika
- 1 1/2 tsp. kosher salt, plus more to taste
- Black pepper, to taste
- 1 1/2 lb. skinless, boneless chicken breasts
- 1/3 cup plus 2 Tbsp. olive oil
- 1/2 cup pecans, chopped
- 4 cups cubed brioche or challah bread (about half of a 14-ounce loaf)
- 2 Tbsp. salted butter, melted
- 3 Tbsp. red wine vinegar
- 2 tsp. honey
- 1 tsp. Dijon mustard
- 1 (6-ounce) container raspberries
- 1 (8-ounce) bag mixed baby greens
- 1 (6-ounce) container blackberries
- 1 (6-ounce) container blueberries
- 4 oz. gorgonzola dolce cheese, crumbled
- 1/4 cup chopped fresh chives
Directions
- Step 1Preheat the oven to 325˚F. Preheat a grill or grill pan to medium high. Combine the dill, 2 teaspoons paprika, 1 teaspoon salt, and a few grinds of pepper in a small bowl. Put the chicken on a baking sheet and rub with the spice mix. Brush with 2 tablespoons olive oil. Let sit while you prepare the salad.
- Step 2Spread the pecans on a parchment-lined baking sheet and bake until toasted, 6 to 7 minutes. Transfer to a bowl to cool.
- Step 3Toss the bread cubes in a large bowl with the melted butter and remaining ½ teaspoon paprika. Spread on the same baking sheet. Bake, tossing once, until crisp, about 10 minutes. Season with salt and let cool.
- Step 4Grill the chicken until marked and cooked through, about 5 minutes per side. Remove to a cutting board.
- Step 5For the dressing: Combine the red wine vinegar, honey, Dijon, 1/3 cup raspberries, the remaining ½ teaspoon salt, and a few grinds of pepper in a large bowl. Mash the berries with a fork. Add the remaining 1/3 cup olive oil and whisk to make a smooth, thick dressing.
- Step 6Slice the chicken and add to the dressing along with the greens and all the remaining berries. Season with salt and pepper and toss. Sprinkle with the pecans, croutons, gorgonzola, and chives. Toss gently.
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