Mixed Berry Grilled Chicken Salad

1  lb.		boneless skinless chicken breasts pounded to even thickness
1/5  ounce		salt and black pepper to taste
1  tablespoon		olive oil
2		avocados peeled pitted and cut into slices or chopped
4  cups		mixed green lettuce chopped
6  slices		bacon cooked and chopped
1  cup		fresh strawberries blackberries or blueberries
1  cup		grape or cherry tomatoes halved
1/2		cucumber sliced in rounds or chopped
1/4  cup		crumbled feta or
12  tablespoons		fresh lemon juice
1/2  teaspoon		apple cider vinaigrette
2  tablespoons		Dijon mustard
3  tablespoons		extra virgin olive oil or avocado oil
1  pinch		Salt and pepper to taste

Tip: Click on the ingredient links to learn the nutritional information for all the Mixed Berry Grilled Chicken Salad ingredients. The serving size for any ingredient in Mixed Berry Grilled Chicken Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

For the vinaigrette:
3-4 tbsp fresh lemon juice
1/2 teaspoon apple cider vinaigrette
2 tbsp Dijon mustard
1/2 tsp garlic powder
3 tbsp extra virgin olive oil or avocado oil
Salt and pepper to taste

In a resealable zip-top bag, add chicken, salt, pepper, garlic powder and marinate for at least 30 minutes.
Grill the chicken:
Preheat grill to medium-high heat and cook for 4-5 minutes on each side or until the internal temperature reaches 165 F. Remove the chicken from the grill and tent with foil. Let it rest and cool a bit for about 10 minutes and then slice or chop into bite-sized pieces.
Assemble the salad:
Whisk together all the ingredients for the vinaigrette. Drizzle 1 teaspoon over the sliced avocado (to prevent from browning).
In a large bowl, add the lettuce, then top with cooked pasta, eggs, avocado, bacon, tomatoes, cucumber and cheese, if using. Drizzle with dressing right before serving.


HOW TO MAKE SUMMER BERRY GRILLED CHICKEN SALAD
Start off by seasoning the chicken with salt, pepper and drizzle with olive oil and lemon.
Cook and crumble the bacon then grill the chicken. You can also swap in leftover cooked, roasted or rotisserie chicken for easier prep.
Prepare and assemble the remaining salad ingredients starting with the lettuce plus any other greens (spinach, romaine, arugula, kale) you like. Add sliced strawberries, blackberries, grape tomatoes, avocado, cucumber, crumbled bacon and feta.
Add any other toppings you like then drizzle with the simple dressing right before serving. You can even make this with a healthy blueberry vinaigrette if you prefer.
EASY SWAPS FOR THIS BERRY SPINACH SALAD:
Meatless option: leave out the chicken and bacon
Quicker prep: use leftover or chopped rotisserie chicken
Swap in your favorite vegetables or cheese
MAKE AHEAD TIPS:
Marinate the chicken the night before and store in the fridge in an airtight container or zip-top bag.
Whisk together the dressing the night before and store in a sealed jar in the fridge.
Wash and dry the lettuce and mixed greens and store in a large zip-top bag.