Go Back
+ servings
Berry Chicken and Spinach Salad with Honey Mustard Dressing chock-full of verdant spinach leaves, moist chicken, juicy berries, crunchy almonds, pungent blue cheese, and a sweet and tangy dressing. With fresh, bright flavors, it is a light yet satisfying summer salad!
Print

Berry Chicken and Spinach Salad with Honey Mustard Dressing

Berry Chicken and Spinach Salad with Honey Mustard Dressing is chock-full of verdant spinach leaves, moist chicken, juicy berries, crunchy almonds, pungent blue cheese, and a sweet and tangy dressing. With fresh, bright flavors, it is a light yet satisfying summer salad!
Course Salad
Cuisine American
Keyword berry chicken spinach salad, honey mustard dressing, summer salad
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 412kcal
Author Onion Rings and Things

Ingredients

  • 4 (4 ounces each) boneless, skinless chicken breasts
  • 1 sprig fresh thyme or rosemary
  • 1/2 teaspoon salt
  • 4 cups baby spinach
  • 1 cup fresh strawberries, hulled and halved
  • 1/2 fresh blueberries
  • 1/4 cup blue cheese, crumbled
  • 2 tablespoons almond slivers, toasted

For the Honey Mustard Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon lemon juice

Instructions

  • In small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add rosemary or thyme, salt, and enough water to cover by an inch. 
  • Over medium-high heat, bring to a boil, skimming scum that floats on top. When liquid begins to boil, reduce heat to low, cover and simmer for about 10 to 15 minutes or until center of chicken reads 165 F. 
  • Immediately remove chicken from pot and allow to completely cool in the refrigerator. Slice into pieces.
  • In a bowl, arrange spinach, chicken, strawberries, blueberries, blue cheese and almonds. When ready to serve, drizzle with honey mustard dressing.

For the Honey Mustard Dressing

  • In a bowl, combine mayonnaise, honey, mustard and lemon juice. Whisk together until smooth and well combined.
  • In a large saucepan, arrange chicken breasts in a single layer. Season with salt and pepper. Top with lemon slices and fresh thyme and rosemary sprigs.

Nutrition

Calories: 412kcal | Carbohydrates: 30.4g | Protein: 30.3g | Fat: 20.1g | Saturated Fat: 4.8g | Cholesterol: 80mg | Sodium: 772mg | Potassium: 318mg | Fiber: 2.5g | Sugar: 21.6g | Vitamin A: 2950IU | Vitamin C: 42.1mg | Calcium: 110mg | Iron: 0.4mg