Summer Salad

Summer Salad

Looking for a recipe that’s fresh, simple, and delicious?  This summertime salad from our good friend Sarah Harmeyer has you covered. Put some chicken on the grill and throw everything else in a bowl, and before you know it, dinner is served.

1 (11 oz) pkg spring mix salad blend
1 lb. sliced strawberries
11 oz blackberries
8 oz feta cheese, crumbled
2 oz parmesan cheese, finely shredded
3/4 cup sliced almonds
finely grated lemon zest for topping (optional)

Dressing Ingredients
3/4 cup mayonnaise
5 Tbsp granulated sugar
1 1/2 Tbsp apple cider vinegar
1 tsp finely grated onion
1/2 tsp mustard
1/4 tsp salt
2 tsp poppy seeds

Grilled Lemon Chicken
1.5 lbs boneless skinless chicken breasts
1/4 cup fresh lemon juice
2 teaspoons lemon zest
1 Tablespoon extra virgin olive oil
2 cloves garlic, finely minced
1/2 teaspoon salt
1/4 tsp freshly ground pepper

Mix all ingredients for chicken marinade and place it in a large ziplock bag along with chicken breasts. Allow chicken to rest in marinade at room temperature for 20 minutes. Preheat grill to moderately high heat. Once heated, transfer chicken breasts to the grill and cook 6-8 minutes per side or until chicken is cooked completely through, reaching an internal temperature of 165. Transfer to a plate, cover with foil and allow to rest for 10 minutes.

While you wait on the chicken, prepare lettuce on a plate and then layer with strawberries, blackberries, almonds, feta and parmesan cheese. Top with grilled chicken and sprinkle with lemon zest, if desired. Drizzle top with poppy seed dressing and serve immediately.

To learn more about Sarah and her passion for gathering people around the table, be sure to follow her on Instagram @neighborstable or Twitter @NeighborsTable or visit


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