Chicken, Berry & Walnut Salad

Name: Chicken, Berry & Walnut Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: american
Ingredients: 400 g chicken breast (boneless, skinless); 2 tbsp olive oil (for chicken and dressing); 1 pinch salt (for chicken seasoning); 1 pinch black pepper (freshly ground, for chicken); 4 cup baby arugula (washed and dried); 1 cup strawberry (hulled and halved); 0.5 cup blueberry; 0.25 cup walnut (toasted, roughly chopped); 0.25 pcs red onion (small, thinly sliced); 0.25 cup feta cheese (crumbled); 1.5 tbsp balsamic vinegar; 1 tsp honey

RATING

0.0/5

TASTE SCORE

8/10

A fresh, vibrant salad loaded with juicy grilled chicken, sweet-tart mixed berries, and crunchy toasted walnuts. Tossed with peppery arugula and a simple honey-balsamic vinaigrette, this dish is light yet satisfying — perfect for a quick lunch or a healthy dinner on a warm day.

PREP

15m

COOK

12m

SERVES

1 CUP

342 cal

SERVINGS

METHOD · 5 STEPS

prep
Season the chicken breast.
1.Pat 400g chicken breast dry with paper towels.
2.Rub with 1 tbsp olive oil, then season with 1 pinch of salt and 1 pinch of freshly ground black pepper.
grill · ~12 min
Grill the chicken.
1.Heat a grill pan over medium-high heat.
2.Cook chicken for 6-7 minutes per side, until internal temp reaches 165°F (74°C) and juices run clear.
3.Transfer to a plate and let rest for 5 minutes, then slice against the grain.
TIPLet the chicken rest before slicing — it keeps the juices locked in.
mix
Whisk the balsamic vinaigrette.
1.In a small bowl, whisk together 1.5 tbsp balsamic vinegar, 1 tsp honey, and 1 tbsp olive oil.
2.Whisk until emulsified and smooth.
assemble
Assemble the salad.
1.In a large bowl, layer 4 cups baby arugula, sliced red onion, 1 cup strawberries, 0.5 cup blueberries, and 0.25 cup toasted walnuts.
2.Top with sliced grilled chicken and crumbled feta cheese.
3.Drizzle everything with the balsamic vinaigrette and toss gently.
TIPToss gently — berries bruise easily.
serve
Serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken breast completely dry before seasoning to ensure a golden, flavorful sear.
2
Let the grilled chicken rest for a full 5 minutes before slicing to keep it moist and tender.
3
Toast the walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant for maximum crunch.
4
Toss the salad gently with your hands to avoid crushing the delicate berries.
5
Slice the red onion paper-thin and soak in cold water for 10 minutes to mellow its bite.
6
Serve the salad immediately after dressing to keep the arugula from wilting.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace grilled chicken with marinated and grilled firm tofu or chickpeas. Omit the feta cheese or use a vegan feta alternative. The honey in the dressing can be swapped for maple syrup or agave.

high protein

High-protein

Double the chicken portion to 800g, or add a handful of cooked quinoa or chickpeas. The walnuts and feta already contribute protein, making this a power-packed meal.

low carb / keto

Low-carb / keto

Skip the honey in the dressing and use a keto-friendly sweetener like erythritol or stevia. Omit the berries or use only raspberries and blackberries in smaller amounts. The salad is naturally low in carbs with arugula and chicken.

nut free

Nut-free

Replace toasted walnuts with pepitas (pumpkin seeds) or sunflower seeds for a similar crunchy texture without the allergens. The rest of the recipe remains unchanged.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Antioxidants

The mixed berries (strawberries and blueberries) are loaded with vitamin C and anthocyanins, which help combat oxidative stress and support immune health.

✓