Balsamic Chicken and Berry Salad with Raspberry Vinaigrette

Baked balsamic chicken over a bed of spring mix, fresh berries, avocado, cucumber, creamy goat cheese, walnuts, and a homemade raspberry lime vinaigrette! 

Berry Balsamic Chicken Salad - Dash Of Mandi

Happy Summer!! Warmer weather means craving all the big, fresh salads! I love changing up my salads so that I never get bored. I whipped up this one the other day and it was delicious. The raspberry lime vinaigrette is so refreshing. I’ve been making all my own salad dressings lately! If you have a blender or food processor, it’s really easy.

Berry Balsamic Chicken Salad With Raspberry Vinaigrette

Other salad recipes you will love:

Chicken “Caesar” with lemon tahini dressing

Steak salad with honey mustard caper dressing

Antipasto salad

Everything BLT salad

Turkey taco salad

This recipe made four salads. If there’s two of you like in my house – you have leftovers for lunch the next day! Which is always a plus in my opinion 😉

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Balsamic Chicken and Berry Salad with Raspberry Vinaigrette



Raspberry Lime Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup fresh raspberries
  • 1 lime (juiced)
  • 1 tbsp red wine vinegar
  • 1 tbsp honey
  • pinch of salt

Baked Balsamic Chicken

  • 4 thin cut chicken breasts (boneless and skinless)
  • salt and pepper (to taste)
  • 1/2 tsp dried basil
  • 1/3 cup balsamic vinegar
  • 1 tbsp dijon
  • 1/4 tsp minced garlic (optional)

Berry Salad

  • 78 cups spring mix
  • 1 cucumber (thinly sliced (or 23 persian cucumbers))
  • 12 avocados (thinly sliced)
  • 3 cups fresh berries (I used sliced strawberries, raspberries, and blueberries)
  • walnut pieces (to taste)
  • crumbled goat cheese (to taste)



  1. Combine all balsamic chicken ingredients in a zip-block bag or air tight container. Make sure the chicken is fully coated and let marinate for at least 30 mins – 1 hour if you have time.
  2. Pre-heat the oven to 400 degrees F – lay the marinated chicken out on a single layer on a baking dish. Bake uncovered for 20-25 minutes – depending on the size of the chicken (or until cooked through)
  3. Meanwhile, prep your salad dressing by blending all the ingredients together in a blender or food processor and blending until smooth and liquidy. Taste and adjust if necessary. Store in the fridge in an airtight container until ready to use.
  4. When chicken is done cooking, let it rest before slicing into thin strips. I personally like my chicken cold on salad so I let it cool completely.
  5. Assemble your salads by laying out the spring mix, cucumber, berries, goat cheese, chicken and walnuts. Top with the sliced avocado. Drizzle with desired amount of raspberry vinaigrette.
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    Recipe rating


    Hillary Butzin

    Loved this dressing, so light & refreshing!