Summer Raspberry Spinach Salad with Balsamic Grilled Chicken

I have a tiny problem in the summer: I’m obsessed with summer salads, but I also want them to feel like a real meal. Not “I ate a bowl of spinach and called it dinner” energy. This Raspberry Spinach Salad with Grilled Chicken is the one I make when I want something fresh and pretty, but I also need protein and crunch and an actual plan.

It’s basically a steakhouse-style salad, just lighter and faster. You marinate the chicken in a balsamic-honey-Dijon mix (the soy sauce is the sneaky ingredient that makes it taste more like something you’d order), grill it until it’s juicy, then slice it over spinach with fresh berries, thin shallots, blue cheese, and toasted pecans.

The best part is you can prep the dressing and toppings while the chicken marinates, so when you’re hungry, you’re just tossing and topping and eating!

Before You Get Started

A few quick prep notes to make this easy and keep the salad crisp.

• Chicken thickness: Slice thick chicken breasts lengthwise into even cutlets so they cook fast and don’t dry out.
• Marinate timing: 30 minutes works, but 3–4 hours tastes best. If you’re marinating longer, keep it in the fridge and aim to cook within 24 hours for the best texture.
• Raspberry handling: Use firm berries and add them at the end so they don’t get smashed into the spinach.
• Pecan shortcut: Buy pre-toasted pecans, or toast them while the grill preheats so they’re warm and extra fragrant.

How to Make Raspberry Spinach Salad with Grilled Chicken

This comes together in three easy parts: marinate, grill, toss.

1. Marinate The Chicken

Whisk together balsamic vinegar, olive oil, garlic, honey (or brown sugar), Dijon, soy sauce, Italian seasoning, salt, and pepper. Add the chicken and marinate at least 30 minutes, ideally 3–4 hours.

Pro tip: Put the chicken in a zip-top bag so every piece gets coated and you don’t need a big container.

2. Grill The Chicken

Preheat a grill or grill pan over medium-high heat. Cook chicken 4–5 minutes per side (depending on thickness) until cooked through. Let it rest 5 minutes, then slice.

Pro tip: Pull the chicken at 165°F in the thickest part so it stays juicy.

3. Make The Dressing

Whisk together Greek yogurt, low-fat mayo, olive oil, apple cider vinegar, sugar (or honey), poppyseeds, Dijon, salt, and pepper. Taste and adjust.

Pro tip: If it tastes too sharp, add a little more sugar or honey. If it tastes too sweet, add a tiny splash more vinegar.

4. Toss The Salad

Gently toss spinach, raspberries, and shallots. Add dressing little by little until coated (you may not need it all). Top with cheese and pecans.

Pro tip: Sprinkle toppings after tossing so the pecans stay crunchy, and the cheese doesn’t disappear into the greens.

Alternative Cooking Method

If you’re not grilling, you can still make this work.

Preheat a skillet or grill pan over medium-high heat, add a small drizzle of oil, and cook the marinated chicken the same way (4–5 minutes per side for thin cutlets). Rest, then slice.

Recipe Tips and Tricks

These help you customize without breaking the salad.

• Greens swap: Baby spinach is classic, but spring mix or arugula works great if you want more bite.
• Berry mix: Add blueberries or blackberries for a little more sweetness and color (especially if your raspberries are tart).
• Cheese choice: Blue cheese is my favorite, but you can swap it with creamy goat cheese or crumbled feta cheese!
• Candied pecans: If you want that steakhouse salad vibe, use candied pecans. If you’re keeping it lighter, toasted is perfect.
• Raspberry dressing option: For more raspberry flavor, swap the creamy dressing for Raspberry Vinaigrette Dressing!
• Make it meal-prep friendly: Store chicken, dressing, berries, and toppings separately, then assemble right before eating so nothing gets soggy.

Serving Ideas

This salad can be dinner on its own, but here are a few easy add-ons.

Storage & Reheating

Keep the parts separate, and you’ll have an easy, fresh dinner ready to assemble in minutes.

• Storage: Store chicken, dressing, greens, berries, and toppings separately in the fridge for up to 3 days.
• Freezer: Freeze cooked chicken (sliced) for up to 2 months. Don’t freeze the greens or berries.
• Reheating: Reheat chicken gently in the microwave or a skillet just until warm, or serve it cold.
• Leftovers: Turn it into a wrap or grain bowl with extra berries and a little cheese.