Berry Chicken Quinoa Salad with Strawberry-Balsamic Vinaigrette

 Berry Chicken Quinoa Salad with Strawberry-Balsamic Vinaigrette is a fresh, flavorful, and healthy dish perfect for any time of year. Here’s how to make it:

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Ingredients

For the Salad:

1 cup quinoa, rinsed and cooked (makes about 3 cups cooked)

2 grilled chicken breasts, sliced

2 cups mixed greens (spinach, arugula, or spring mix)

1 cup fresh strawberries, sliced

1/2 cup blueberries

1/2 cup raspberries

1/4 cup goat cheese or feta, crumbled

1/3 cup sliced almonds or candied pecans

Optional: 1/2 avocado, sliced

For the Strawberry-Balsamic Vinaigrette:

1/2 cup fresh strawberries, hulled

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1 teaspoon honey or maple syrup

Salt and pepper to taste

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Instructions

1. Prepare the Quinoa:

1. Cook the quinoa according to package instructions.

2. Fluff with a fork and let it cool to room temperature.

2. Make the Vinaigrette:

1. In a blender or food processor, combine strawberries, balsamic vinegar, olive oil, honey, salt, and pepper.

2. Blend until smooth and creamy. Adjust sweetness or acidity to taste.

3. Assemble the Salad:

1. In a large bowl, layer the mixed greens, cooked quinoa, sliced chicken, strawberries, blueberries, raspberries, and avocado (if using).

2. Sprinkle with goat cheese and sliced almonds or pecans.

4. Drizzle and Serve:

Pour the strawberry-balsamic vinaigrette over the salad just before serving. Toss gently to combine or serve with dressing on the side.

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Tips:

Make Ahead: Prep the quinoa, chicken, and dressing ahead of time for quick assembly.

Substitutions: Swap grilled chicken for grilled shrimp or tofu for a vegetarian option.

Storage: Store components separately to keep the salad fresh if not serving immediately.

Enjoy this vibrant, nutrient-packed salad with a perfect balance of sweet and savory flavors!