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Triple Berry Chicken Summer Salad with Balsamic Dressing

A series of recipes by Tina VanDenHeuvel, NTP

@madebetterfor you on Instagram

(Yields two large salads)


For the chicken:

1 tbsp. avocado oil

2 medium chicken breasts, about 4 oz. each

salt and pepper

For the Salad:

1 container (5 oz.) baby spring mix lettuce

1 medium avocado, sliced

1/2 cup fresh blueberries

1/2 cup fresh raspberries

1/2 cup fresh strawberries, sliced

1/4 cup red onion, sliced thin

1/4 cup raw sunflower seeds

1/4 cup almonds, sliced

1/2 cup feta cheese

For the Dressing:

4 tbsp. olive oil

2 tbsp. balsamic vinegar

1 tbsp. brown mustard

salt and pepper


• In a medium saucepan over medium heat, add oil. Salt and pepper both sides of the chicken breasts and add to the pan. Cook until golden brown, about 5 minutes. Flip chicken over and cook the other side until golden brown or cooked through, about 5 to 7 minutes. Remove chicken from the pan and set aside to cool.

• Using two large plates or one big platter, lay out mixed greens and top with remaining salad ingredients. Slice chicken breasts and place on salad.

• In a mason jar, add dressing ingredients. Screw lid on mason jar and shake dressing until completely combined. Pour dressing over salad and serve immediately.

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