Ingredients
4 boneless, skinless chicken breasts
1½ cups fresh baby spinach
1 cup mixed berries (strawberries, blueberries, raspberries)
¼ cup crumbled feta cheese
2 tbsp olive oil
1 lemon (juiced)
1 tbsp balsamic vinegar
2 tbsp honey
1 red onion (sliced and roasted)
1 tbsp chopped fresh herbs (cilantro, parsley, mint)
1 tsp salt
½ tsp black pepper
½ cup slivered almonds, toasted
1 tbsp apple cider vinegar
Instructions
Prepare marinade: whisk lemon juice, 1 tbsp oil, 1 tbsp balsamic, 1 tbsp honey, ½ tsp salt, ¼ tsp pepper, and herbs
Marinate chicken (15 min minimum)
Preheat grill to medium-high (375°F). Grill chicken 5-6 minutes per side until 165°F
Toss spinach with remaining oil, 1 tbsp balsamic, 1 tbsp honey, salt, pepper, and roasted red onion
Top salad with chicken, berries, feta, and toasted almonds
Drizzle with apple cider vinegar before serving
Notes
For extra flavor, marinate chicken overnight
Substitute feta with vegan alternative or halal-certified cheese
Add sliced avocado for creaminess
Chicken can be roasted indoors if grill unavailable
Store leftover salad separately from chicken
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Grilling
- Cuisine: American
- Diet: Balanced
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 12g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 46g
- Cholesterol: 130mg