Sweet, tart and salty, this Berry Balsamic Chopped Salad Recipe with Grilled Chicken is perfect for a light dinner or lunch, or great as a side dish.
It’s funny how having children can change you. I’m not talking about how the food on your plate is never your own again, or how you carry toys and suckers in your purse instead of make up. I’m talking about physical changes – not of the body shape type.
Before I had kids, my hair was pretty straight. It would get a little out of control if I didn’t dry it and go over it quickly with a straightener, but for the most part, it was straight. But with every child, my hair has grown in with more and more wave to it. So much, in fact, that I find it practically impossible to have it truly straight anymore, unless I want to spend an hour trying to straighten it.
And some of my tastes in food – specifically cravings – have changed as well. When I was pregnant with my first, I didn’t have any crazy food cravings (no pickles and ice cream for me) but I did fall in love with scrambled eggs on a tortilla with pickled jalapeños. I can’t tell you how many times I ate that when I was pregnant with her. And funny enough, the craving came back when I was pregnant with my second and my third.
My other craving was salads. But not just any salad. A green salad, with crunchy lettuce, topped with lots of ranch salad dressing. Now, on a normal day, I do like ranch salad dressing, but I craved it so much when I was pregnant, and it’s the only thing that would curb that craving.
Well, unlike most pregnancy cravings that come and go and disappear when the baby comes, my salad craving has stuck. So for over 6 years now, I get regular cravings for salads. Luckily, though, I’ve moved past my craving for ranch dressing, and I’m open to all kinds of salads and dressings.
But several times a week, I just have to have a salad. This mostly happens at dinnertime, when I’ll throw together whatever I can find in the vegetable drawer and serve it alongside whatever we are having for dinner. My family doesn’t share my need for salads multiple times a week, so often, I’ll end up with a huge plate of salad because no one else wants to eat it. And I’m totally ok with that.
Those random throw-together salads are fine, but it’s even more fun (and more delicious!) when I change things up and make a salad that is more than just a bunch of leftover veggies. I adore chopped salads, so I thought it was time for an all-new chopped salad recipe here.
Let me introduce you to the ingredient that inspired today’s chopped salad recipe – Tessemae’s Balsamic Dressing. I. Am. In. Love. I am a bit of a salad dressing snob, so I was really excited to get to try a few of Tessemae’s line of dressings. I love that they are all-natural, and I love that the company is dedicated to healthy living. They are a family run company (truly – watch their video on their website – everyone works for the company. Mom, dad, brothers – even a wife is involved!) It’s easy to get behind a company that is dedicated to creating a healthy product, and it’s even easier when you see just how much heart and work goes into the company.
And the dressings? Well, I guess it would all be for naught if the product wasn’t any good. But this dressing is awesome. It is a little more expensive than your run of the mill grocery store dressing, but you are getting an all natural product with amazing flavor, and a little bit of this dressing actually went a long way.
When I saw the balsamic dressing, all I could think of was pairing it with berries. And this Berry Balsamic Chopped Salad Recipe was born. A little bit of sweet from the blueberries and cherries, a little bit of salty from the feta, plus the sweet tang from the balsamic dressing. I also decided to add in some chicken to make this a heartier meal – perfect for lunch time. I marinated the chicken in the Tessemae’s Balasamic Dressing before grilling it to give this salad a double dose of balsamic.
I loved this salad so much that I made it 2 days in a row. And of course – my kids couldn’t keep their forks off of my plate. Oh, the joys of being a mother!
Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!!
Facebook ** Pinterest ** Twitter ** Instagram ** Google+
or you can subscribe to my newsletter or Feedly or Bloglovin
- 1 (9-10-oz) boneless, skinless chicken breast
- ¼ cup plus 2-3 tablespoons Tessemae’s Balsamic Dressing
- 5 cups spring mix lettuce blend
- 1 cup fresh blueberries
- ½ cup dried cherries
- ⅓ cup sliced almonds, toasted
- 2 oz feta cheese, crumbled
- Cut the chicken breast in half lengthwise, creating 2 thin pieces. Place in a zip-top bag and add ¼ cup of the Tessemae’s Balsamic Dressing. Refrigerate for at least 2 hours.
- Heat a grill or a grill pan over medium heat. Grill the chicken until cooked through, 6-8 minutes per side. Cool slightly, then cut into small bite-sized pieces.
- Roughly chop the lettuce and place in a large bowl. Add the blueberries, dried cherries, almonds, feta cheese and chicken. Toss to combine. Drizzle with 2-3 tablespoons of the Tessemae’s Balsamic Dressing and toss to coat. Add more dressing, if desired.
I am in a working relationship with Tessemae’s All Natural, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.