Berry, Lemon Chicken and Feta Salad Recipe

Berry, Lemon Chicken and Feta Salad Recipe

How To Make Berry, Lemon Chicken and Feta Salad

This fruity feta salad has fresh blackberries and strawberries blended in with the tasty and tangy grilled chicken & finished off with poppy seed dressing.

Preparation: 20 minutes
Cooking: 10 minutes
Marinate Time: 20 minutes
Total: 50 minutes



  • 1pkgSpring Mix Salad Blend,(11 oz)
  • 1lbstrawberries,sliced
  • 11ozblack berries
  • 8ozfeta cheese,crumbled
  • 2ozparmesan cheese,finely shredded
  • ¾cupalmonds,Sliced
  • lemon zest,for topping, finely grated, optional

Poppy Seed Dressing:

  • ¾cupmayonnaise
  • 4tbspgranulated sugar
  • tbspapple cider vinegar
  • 1tsponion,finely grated
  • ½tspprepared mustard
  • ¼tspsalt
  • 2tsppoppy seeds

For Grilled Lemon Chicken:

  • lbschicken breasts,boneless skinless
  • ¼cupfresh lemon juice
  • 2tsplemon zest
  • 1tbspextra virgin olive oil
  • 2clovesgarlic,finely minced
  • ½tspsalt
  • ¼tspfreshly ground black pepper
  • ¾cupmayonnaise
  • 4tbspgranulated sugar
  • tbspapple cider vinegar
  • ¼tspsalt



  1. Layer salad blend onto serving plates. Divide strawberries, blackberries, almonds, Feta and Parmesan cheese over salad.

  2. Top with grilled lemon chicken, sprinkle with lemon zest if desired. Drizzle top with poppy seed dressing. Serve immediately.

Grilled Lemon Chicken:

  1. Place chicken in a large resealable bag and pound thicker portions of chicken to an even thickness using the flat side of a meat mallet. In a mixing bowl whisk together lemon juice, lemon zest, olive oil, garlic, salt and pepper.

  2. Pour mixture over chicken in resealable bag, seal bag while pressing out as much excess air as possible. Move chicken around as needed to evenly distribute marinade and allow chicken to rest at room temperature for 20 minutes.

  3. Preheat a grill to moderately high heat. Brush grill grates lightly with oil and transfer chicken to grill.

  4. Grill for 6 to 8 minutes then rotate chicken to opposite side and grill until the internal temperature of chicken registers 165 degrees F on an instant-read thermometer.

  5. Transfer to a plate, cover with foil and allow to rest for 10 minutes, then slice into strips about ½-inch thick.

Poppy Seed Dressing:

  1. In a mixing bowl, whisk together mayonnaise, sugar, apple cider vinegar, grated onion, mustard and salt until sugar has nearly dissolved. Stir in poppy seeds.

  2. Transfer to an airtight container and refrigerate for 30 minutes. Remove from refrigerator and stir. Store dressing in refrigerator.


  • Calories: 1172.58kcal
  • Fat: 93.04g
  • Saturated Fat: 21.50g
  • Trans Fat: 0.15g
  • Monounsaturated Fat: 30.41g
  • Polyunsaturated Fat: 38.59g
  • Carbohydrates: 41.73g
  • Fiber: 8.23g
  • Sugar: 30.77g
  • Protein: 45.25g
  • Cholesterol: 162.20mg
  • Sodium: 1127.52mg
  • Calcium: 485.11mg
  • Potassium: 771.93mg
  • Iron: 3.16mg
  • Vitamin A: 120.68µg
  • Vitamin C: 72.63mg
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