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Summer Chicken Salad with spinach and raspberries

Summer Grilled Chicken Salad with Raspberries and Goat Cheese

Kristen Stevens
By: Kristen Stevens
Updated: 08/25/2023
5 stars (57 ratings)
4 Comments
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This summer chicken salad with raspberries celebrates the best of the season. It’s juicy BBQ chicken, served on a bed of spinach with fresh herbs and creamy goat cheese, then drizzled with a tangy-sweet raspberry-basil dressing. It’s easy to make (no oven needed) and ready in just 20 minutes!

Summer Chicken Salad with Raspberries in a salad bowl

This is the kind of summer chicken salad I reach for on hot evenings when turning on the oven sounds unbearable. I make the raspberry dressing ahead of time, then grill the chicken on the BBQ with a little sauce and honey until it’s juicy and caramelized. It’s fresh, satisfying, and light enough that you don’t feel weighed down afterward.

What I love most is how vibrant this salad is. Between the raspberries, cherry tomatoes, radishes, and herbs, it’s full of bright color and flavor, all tied together with that raspberry basil dressing. The grilled chicken adds just enough richness to make it feel like a complete meal, especially with a sprinkle of goat cheese and slivered almonds on top.

It’s also incredibly flexible. I usually use spinach, but any tender greens work well, and the vegetables are easy to swap based on what’s in the fridge. Even though the ingredient list looks long, most of it comes straight from the produce section, making this a go-to summer dinner that feels special without being fussy.

4 pictures showing how to make Summer Chicken Salad

Recipe FAQs

Can I use any kind of berry?

Yes! Feel free to swap the raspberries for your favorite summer berries, such as blackberries, strawberries, or blueberries. They all taste great in this summer chicken salad.

How long does the dressing keep in the fridge?

Store leftover salad dressing in a jar or container with a lid for up to a week.

How long will the chicken keep?

Cooked chicken will keep for up to 3 days in your fridge. It tastes great sliced and served cold over salad!

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5 stars (57 ratings)
Summer Chicken Salad with spinach and raspberries

Summer Grilled Chicken Salad with Raspberries and Goat Cheese

Prep: 10 minutes mins
Cook: 10 minutes mins
Total: 20 minutes mins
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This summer chicken salad with raspberries celebrates the best of the season. It's juicy BBQ chicken served on a bed of spinach with fresh herbs and creamy goat cheese, then drizzled with a tangy-sweet raspberry dressing. It's easy to make (no oven needed) and ready in just 20 minutes!
4

Ingredients

The Chicken

  • 2 medium chicken breasts
  • 4 tablespoons BBQ sauce (divided. Try my homemade BBQ sauce!)
  • 1 tablespoon honey
  • 1 pinch sea salt

The Salad

  • 4 cups spinach leaves
  • ½ cup raspberries
  • ½ cup sliced radishes
  • ¼ cup mint leaves (lightly packed)
  • ¼ cup basil leaves (lightly packed)
  • 2 tablespoons slivered almonds
  • 2 tablespoons goat cheese
  • 2 handfuls cherry tomatoes

The Raspberry Basil Vinaigrette

  • 1 cup fresh or frozen and thawed raspberries
  • 4 large basil leaves
  • 3 tablespoons honey
  • 3 tablespoon olive oil
  • 2 tablespoons cold water
  • 1 tablespoon apple cider vinegar

Instructions 

  • Preheat your BBQ to medium-high. Mix the BBQ sauce, honey, and salt in a medium-sized bowl then add the chicken breasts and coat them in the marinade. Let them marinate while you chop the veggies and prepare the dressing.
    2 medium chicken breasts, 4 tablespoons BBQ sauce, 1 tablespoon honey, 1 pinch sea salt
    image for recipe instruction
  • Put the salad dressing ingredients in a blender and blend on high until smooth. If needed, add more water, 1 tablespoon at a time, until the dressing is pourable.
    1 cup fresh or frozen and thawed raspberries, 2 tablespoons cold water, 4 large basil leaves, 3 tablespoons honey, 3 tablespoon olive oil, 1 tablespoon apple cider vinegar
    image for recipe instruction
  • Pile all of the salad ingredients into a large salad bowl.
    4 cups spinach leaves, ½ cup raspberries, ½ cup sliced radishes, ¼ cup mint leaves, ¼ cup basil leaves, 2 tablespoons slivered almonds, 2 handfuls cherry tomatoes, 2 tablespoons goat cheese
    image for recipe instruction
  • When your grill is hot, put on the chicken breasts. Let them cook for 6 minutes then baste them with some of the marinade and flip them over to cook for another 6-8 minutes on the other side, or until they are no longer pink inside and reach an internal temperature of 165 degrees Fahrenheit.
    image for recipe instruction
  • Remove the chicken from the grill and let it rest for 5 minutes. Drizzle half of the raspberry vinaigrette over the salad then top with the chicken. Optional: slice the chicken breasts into strips before adding them to the salad.
    image for recipe instruction

Notes

You’ll have twice as much dressing as you’ll need for this salad as it’s really hard to blend a smaller quantity with a regular-sized blender. The leftovers will keep well in your fridge for up to a week so you’ll have plenty of chances to use it. 

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 263kcal (13%), Carbohydrates: 26g (9%), Protein: 16g (32%), Fat: 11g (17%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 39mg (13%), Sodium: 317mg (14%), Potassium: 645mg (18%), Fiber: 4g (17%), Sugar: 20g (22%), Vitamin A: 3344IU (67%), Vitamin C: 29mg (35%), Calcium: 88mg (9%), Iron: 2mg (11%)
© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

Summer Chicken Salad with spinach and raspberries

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a close up of this Summer Chicken Salad recipe
a piece of bbq chicken sliced on a salad

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Kristen Stevens

Kristen Stevens

Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡

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Posted: 06/26/2023 Updated: 08/25/2023
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4 Comments
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Kristen Stevens
Kristen Stevens

Thank you so much, Liz!!!!

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Kristen Stevens
Kristen Stevens

Thank you so much!!!

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Kristen Stevens
Kristen Stevens

It the way chicken was meant to be!!

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Kristen Stevens
Kristen Stevens

Awww thanks, Heather!! And I totally insist … you’re going to love it!!

0
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Welcome!

Hi, I'm Kristen Stevens

I’m a self-taught chef, food photographer, and author of the cookbook Sugar Free Dinner Recipes. Since 2011, I have been sharing my well-tested and approachable recipes, helping home cooks like you feel comfortable and confident in the kitchen. My work has been featured in Food & Wine, Pioneer Woman, The Every Girl, Self, and many more. Let’s have some fun cooking together!

Learn more!

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