Jd's Berry Salad Recipe

Wash and dry romaine and green leaf lettuce thoroughly. Tear or chop into roughly 1- to 1.5-inch pieces and place in a large salad bowl.

Peel and thinly slice the red onion into half-moons. Separate 1/4 cup thin slices and place in cold water for 5 minutes to mellow sharpness, then drain and pat dry.

Slice the avocado in half, remove pit, scoop flesh and slice or dice into 1/2-inch pieces. To prevent browning, keep avocado chilled until plating.

Hull and quarter the strawberries (if large) so pieces are bite-sized — aim for about 3 oz total per serving. Rinse and drain the blueberries and gently pat dry.

Toast the sliced almonds in a small dry skillet over medium heat for 2–4 minutes, shaking frequently, until fragrant and lightly golden. Transfer to a small bowl to cool.

Crumble the feta cheese and set aside.

For Grilled Chicken

If using grilled chicken, pound the 6 oz chicken breast to an even 1/2-inch thickness for even cooking. Rub both sides with 1 tsp olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper.

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Grill chicken 4–5 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice thinly against the grain.

For Crispy Chicken

If using crispy chicken, set up a dredging station: 1) flour seasoned lightly with salt and pepper, 2) beaten egg, 3) panko breadcrumbs. Pat the 6 oz chicken breast dry, season lightly with salt and pepper, dredge in flour, dip in egg, then press into panko to coat evenly.

Pour vegetable oil into a skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (or to 350°F / 175°C for more precise control). Fry coated chicken 3–4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a wire rack or paper towel-lined plate to drain and rest 3–4 minutes, then slice thinly.

In a small bowl or jar, combine 1 tbsp balsamic vinegar, 1/2 tsp Dijon mustard, 1 tsp honey and the finely minced shallot. Whisk or shake to combine.

Slowly whisk in 3 tbsp extra-virgin olive oil until emulsified. Season with 1/8 tsp salt and a pinch (about 1/16 tsp) freshly ground black pepper. Taste and adjust sweetness or acidity as preferred. Keep vinaigrette chilled until serving.

To the bowl with mixed torn lettuces, add the sliced red onion, strawberries, blueberries, half of the crumbled feta (reserve the rest for garnish), and the toasted sliced almonds. Gently toss together with tongs to distribute ingredients evenly.

Divide the salad among plates or serve family-style in a large bowl. Arrange sliced grilled or crispy chicken on top or to the side as preferred. Add avocado slices on top and sprinkle remaining feta and a few extra almonds.

Serve each portion with the house balsamic vinaigrette on the side (about 2 tablespoons vinaigrette per serving) so diners can dress to taste.