Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    Berry Summer Salad Recipe with Curry Chicken

    Published July 22, 2014. This post may contain affiliate links. Please read my disclosure policy.

    Whenever I know I have a lot of carb heavy recipe development and photography coming, I try to make the prior to cooking as light as possible to try and balance off the week.  I was looking for something refreshing and in season so I created this Berry Summer Salad Recipe with Curry Chicken which was just so dang tasty.  My wife loved it too, but since she isn’t as huge a vinegar fan as I am she would have liked the dressing to be a little less intense.  The work around for that is just to add more olive oil.

    This week is crazy heavy with homemade casseroles so a salad just seemed right!  Even if you aren’t looking to balance anything, you should really give this beauty a try, it was really good and loaded with bold flavors!  I know it seems like a lot of ingredients and procedures, but really outside of coating and cooking the chicken you are really just combining stuff.  Enjoy it!


    The fresh herbs are such a nice finishing touch.


    Something magical happens when you eat the curry chicken and goat cheese… I promise!


    Let's Cook - Chef Billy Parisi

    Berry Summer Salad Recipe with Curry Chicken

    Enjoy this refreshing Berry Summer Salad Recipe with Curry Chicken that goes perfect on hot days. Learn how to make a delicious white balsamic vinaigrette.
    Servings: 2
    Prep Time: 20 minutes
    Cook Time: 18 minutes
    Total Time: 38 minutes


    For the chicken:

    • 2 boneless skinless chicken breasts
    • 1 tablespoons of dry curry powder
    • 1 teaspoon of crushed coriander seeds
    • 1 teaspoon of ground cumin
    • 3 tablespoons of olive oil
    • Kosher salt and fresh cracked pepper to taste

    For the Dressing:

    • 1/2 small diced shallot
    • 1/2 teaspoon of fresh chopped ginger
    • 1 teaspoon of grainy mustard
    • juice of 1 lemon
    • 1/3 cup of white balsamic vinegar
    • 2 tablespoons of honey
    • 1/3 cup of olive oil
    • Kosher salt and fresh cracked pepper to taste

    For the Salad:

    • 8 cups of arugula lettuce
    • 1 thinly sliced fresh peach
    • 1/2 cup of raspberries
    • 1/2 cup of blackberries
    • 1/2 cup of blueberries
    • 1/2 cup of quartered strawberries
    • 1/2 cup of crumbled goat cheese
    • fresh chopped thyme for garnish
    • fresh chopped chives for garnish
    • Kosher salt and fresh cracked pepper to taste


    • In a bowl whisk together the curry, coriander, cumin, salt, pepper and olive oil until combined. Add the chicken and coat on all sides and cook on a hot grill (450° to 550°) for 6 to 8 minutes on each side or until cooked through out. Once it is cooked remove from the grill and let it rest before slicing.
    • In a separate large bowl whisk together the shallots, ginger, mustard, lemon, honey, and balsamic vinegar until combined and slowly drizzle in the olive oil while continuing to whisk to make a lemon-ginger and white balsamic vinaigrette. Once combined, season with salt and pepper.
    • In a large bowl toss together the arugula, sliced peaches, berries, goat cheese, herbs, and salt and pepper until mixed and dress lightly with the lemon balsamic vinaigrette. Slice the chicken and serve on top.


    Calories: 1024kcalCarbohydrates: 56gProtein: 40gFat: 74gSaturated Fat: 17gCholesterol: 98mgSodium: 414mgPotassium: 1241mgFiber: 10gSugar: 44gVitamin A: 2415IUVitamin C: 47.2mgCalcium: 195mgIron: 5.7mg
    Course: lunch, Salad, side
    Cuisine: American