There’s something about spring that makes fresh, colourful salads feel a little more exciting. Maybe it’s the return of farmers’ market produce, long afternoons, or simply wanting a meal that feels light. Whatever the reason for the craving, this Berry Bright Spring Salad checks all the boxes. Crisp greens, juicy raspberries, crunchy snap peas and tender grilled chicken come together for a salad that’s equal parts refreshing and satisfying. Toasted almonds add the crunch, while a simple drizzle of dressing ties everything together.
This vibrant salad is one you’ll be making on repeat; for an easy lunch, a light dinner, or a dish to bring to your next gathering.
Pair this salad with an iced blueberry latte.
How to make Berry Bright Spring Salad
Makes 2 servings
Nutrient facts: 279 calories, 15 g fat, 12 g carbs (3 g sugar, 5 g fibre), and 26 g protein.
Ingredients
- 1 grilled chicken breast, sliced
- 4 cups greens (Try Haven Greens Baby Green Leaf.)
- ½ cup cucumber, sliced
- ½ cup sugar snap peas, thinly sliced
- ½ cup fresh raspberries
- 2 tbsp toasted almonds
- Salad dressing as desired (Try Little Creek Organic Dressing Original)
Slay meal planning—with Sarah Michelle Gellar
Instructions
- Season and grill the chicken breast until cooked through, then let it rest before slicing.
- Arrange the greens in a large serving bowl.
- Layer the cucumber, sugar snap peas, fresh raspberries, and sliced chicken over the greens.
- Sprinkle the toasted almonds evenly across the salad.
- Drizzle with dressing and toss gently just before serving.
Recipe courtesy of Haven Greens, edited by FLEETSTREET.