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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.
Course lunch, Salad, side
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 2
Calories 1024kcal

Ingredients

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

Instructions

  • 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.

Nutrition

Calories: 1024kcal | Carbohydrates: 56g | Protein: 40g | Fat: 74g | Saturated Fat: 17g | Cholesterol: 98mg | Sodium: 414mg | Potassium: 1241mg | Fiber: 10g | Sugar: 44g | Vitamin A: 2415IU | Vitamin C: 47.2mg | Calcium: 195mg | Iron: 5.7mg