Description

This vibrant and refreshing Berry Chicken Salad with Poppy Seed Dressing combines tender grilled chicken, crisp romaine lettuce, juicy berries, and crunchy pecans. Tossed with a creamy, tangy, and slightly sweet poppy seed dressing, this salad is perfect as a light and satisfying main course or for casual entertaining. Easy to prepare yet visually stunning, it’s a delicious way to celebrate seasonal ingredients!

Ingredients

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For the Salad

1 Tablespoon olive oil
10 oz. boneless skinless chicken breasts, chopped into bite-sized pieces
2 teaspoons steak-flavored grill seasoning, or any all-purpose seasoning spice mix
4 cups chopped romaine lettuce
1 cup chopped strawberries
1 cup blueberries
1 cup raspberries
1/2 cup pecan halves

For the Poppy Seed Dressing

1/3 cup mayonnaise
3 Tablespoons sugar
2 Tablespoons milk
2 Tablespoons white vinegar
1 Tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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Instructions

Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped chicken breasts and the grill seasoning. Cook the chicken until it’s fully cooked through and begins to brown, about 8 minutes, stirring occasionally. Once done, let the chicken cool for at least 5 minutes.
Prepare the Salad
While the chicken is cooking, assemble the salad. In a large bowl, layer the romaine lettuce, strawberries, blueberries, raspberries, and pecans. Set the salad aside.
Make the Poppy Seed Dressing
In a small bowl, whisk together the mayonnaise, sugar, milk, white vinegar, poppy seeds, salt, and black pepper until the dressing is smooth and well combined.
Assemble the Salad and Serve
Add the cooled chicken to the prepared salad. Pour your desired amount of the poppy seed dressing over the salad and toss everything together until evenly coated. Serve immediately and enjoy a fresh, tangy, and nutritious meal.

Notes

To save time, you can use store-bought rotisserie chicken instead of cooking fresh chicken.
Feel free to substitute pecans with walnuts or almonds if needed for personal preference or availability.
This recipe is highly versatile; try other seasonal fruits like blackberries or sliced peaches for a new twist.
Store leftover dressing in an airtight container in the fridge for up to 5 days.
For a lighter version, consider using Greek yogurt instead of mayonnaise in the dressing.

Nutrition

Serving Size: 1 salad
Calories: 430
Sugar: 18g
Sodium: 680mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 20g
Cholesterol: 65mg