This summer chicken salad with raspberries celebrates the best of the season. It’s juicy BBQ chicken, served on a bed of spinach with fresh herbs and creamy goat cheese, then drizzled with a tangy-sweet raspberry-basil dressing. It’s easy to make (no oven needed) and ready in just 20 minutes!
This is the kind of summer chicken salad I reach for on hot evenings when turning on the oven sounds unbearable. I make the raspberry dressing ahead of time, then grill the chicken on the BBQ with a little sauce and honey until it’s juicy and caramelized. It’s fresh, satisfying, and light enough that you don’t feel weighed down afterward.
What I love most is how vibrant this salad is. Between the raspberries, cherry tomatoes, radishes, and herbs, it’s full of bright color and flavor, all tied together with that raspberry basil dressing. The grilled chicken adds just enough richness to make it feel like a complete meal, especially with a sprinkle of goat cheese and slivered almonds on top.
It’s also incredibly flexible. I usually use spinach, but any tender greens work well, and the vegetables are easy to swap based on what’s in the fridge. Even though the ingredient list looks long, most of it comes straight from the produce section, making this a go-to summer dinner that feels special without being fussy.
Can I use any kind of berry?
Yes! Feel free to swap the raspberries for your favorite summer berries, such as blackberries, strawberries, or blueberries. They all taste great in this summer chicken salad.
How long does the dressing keep in the fridge?
Store leftover salad dressing in a jar or container with a lid for up to a week.
How long will the chicken keep?
Cooked chicken will keep for up to 3 days in your fridge. It tastes great sliced and served cold over salad!
Summer Grilled Chicken Salad with Raspberries and Goat Cheese
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Ingredients
The Chicken
- ▢ 2 medium chicken breasts
- ▢ 4 tablespoons BBQ sauce (divided. Try my homemade BBQ sauce !)
- ▢ 1 tablespoon honey
- ▢ 1 pinch sea salt
The Salad
- ▢ 4 cups spinach leaves
- ▢ ½ cup raspberries
- ▢ ½ cup sliced radishes
- ▢ ¼ cup mint leaves (lightly packed)
- ▢ ¼ cup basil leaves (lightly packed)
- ▢ 2 tablespoons slivered almonds
- ▢ 2 tablespoons goat cheese
- ▢ 2 handfuls cherry tomatoes
The Raspberry Basil Vinaigrette
- ▢ 1 cup fresh or frozen and thawed raspberries
- ▢ 4 large basil leaves
- ▢ 3 tablespoons honey
- ▢ 3 tablespoon olive oil
- ▢ 2 tablespoons cold water
- ▢ 1 tablespoon apple cider vinegar
Instructions
- Preheat your BBQ to medium-high. Mix the BBQ sauce, honey, and salt in a medium-sized bowl then add the chicken breasts and coat them in the marinade. Let them marinate while you chop the veggies and prepare the dressing. 2 medium chicken breasts, 4 tablespoons BBQ sauce, 1 tablespoon honey, 1 pinch sea salt
- Put the salad dressing ingredients in a blender and blend on high until smooth. If needed, add more water, 1 tablespoon at a time, until the dressing is pourable. 1 cup fresh or frozen and thawed raspberries, 2 tablespoons cold water, 4 large basil leaves, 3 tablespoons honey, 3 tablespoon olive oil, 1 tablespoon apple cider vinegar
- Pile all of the salad ingredients into a large salad bowl. 4 cups spinach leaves, ½ cup raspberries, ½ cup sliced radishes, ¼ cup mint leaves, ¼ cup basil leaves, 2 tablespoons slivered almonds, 2 handfuls cherry tomatoes, 2 tablespoons goat cheese
- When your grill is hot, put on the chicken breasts. Let them cook for 6 minutes then baste them with some of the marinade and flip them over to cook for another 6-8 minutes on the other side, or until they are no longer pink inside and reach an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the grill and let it rest for 5 minutes. Drizzle half of the raspberry vinaigrette over the salad then top with the chicken. Optional: slice the chicken breasts into strips before adding them to the salad.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Summer Grilled Chicken Salad with Raspberries and Goat Cheese
Ingredients
The Chicken
- 2 medium chicken breasts
- 4 tablespoons BBQ sauce , divided. Try my homemade BBQ sauce !
- 1 tablespoon honey
- 1 pinch sea salt
The Salad
- 4 cups spinach leaves
- ½ cup raspberries
- ½ cup sliced radishes
- ¼ cup mint leaves , lightly packed
- ¼ cup basil leaves , lightly packed
- 2 tablespoons slivered almonds
- 2 tablespoons goat cheese
- 2 handfuls cherry tomatoes
The Raspberry Basil Vinaigrette
- 1 cup fresh or frozen and thawed raspberries
- 4 large basil leaves
- 3 tablespoons honey
- 3 tablespoon olive oil
- 2 tablespoons cold water
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your BBQ to medium-high. Mix the BBQ sauce, honey, and salt in a medium-sized bowl then add the chicken breasts and coat them in the marinade. Let them marinate while you chop the veggies and prepare the dressing. 2 medium chicken breasts, 4 tablespoons BBQ sauce, 1 tablespoon honey, 1 pinch sea salt
- Put the salad dressing ingredients in a blender and blend on high until smooth. If needed, add more water, 1 tablespoon at a time, until the dressing is pourable. 1 cup fresh or frozen and thawed raspberries, 2 tablespoons cold water, 4 large basil leaves, 3 tablespoons honey, 3 tablespoon olive oil, 1 tablespoon apple cider vinegar
- Pile all of the salad ingredients into a large salad bowl. 4 cups spinach leaves, ½ cup raspberries, ½ cup sliced radishes, ¼ cup mint leaves, ¼ cup basil leaves, 2 tablespoons slivered almonds, 2 handfuls cherry tomatoes, 2 tablespoons goat cheese
- When your grill is hot, put on the chicken breasts. Let them cook for 6 minutes then baste them with some of the marinade and flip them over to cook for another 6-8 minutes on the other side, or until they are no longer pink inside and reach an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the grill and let it rest for 5 minutes. Drizzle half of the raspberry vinaigrette over the salad then top with the chicken. Optional: slice the chicken breasts into strips before adding them to the salad.
Notes
https://www.theendlessmeal.com/summer-chicken-salad-raspberries/
