Jd's Berry Salad Recipe

Prepare greens

Wash romaine and green leaf lettuce thoroughly. Spin or pat dry, then chop or tear into bite-sized pieces. Place in a large salad bowl and chill briefly while preparing other components.

Slice onions

Trim and peel the red onion. Slice very thinly into half-moons. If onion is strong, soak the slices in cold water for 5 minutes then drain and pat dry to mellow the bite.

Prep berries and avocado

Hull and halve the strawberries. Rinse and drain blueberries. Halve the avocado, remove pit, peel and slice into 8–10 slices; toss slices lightly in a teaspoon of lemon juice if desired to prevent browning.

Toast almonds

In a small dry skillet over medium heat, add sliced almonds and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove to a plate to cool.

Assemble salad

Add the sliced red onion, strawberries, blueberries, toasted almonds, and crumbled feta to the bowl with the greens. Gently toss to combine. Arrange avocado slices on top just before serving to keep them intact.

Prepare and season

If breasts are thick, butterfly or pound to an even 3/4" thickness. Pat dry and brush with 1 tablespoon olive oil. Season both sides with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and a pinch of paprika if desired.

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Rest the chicken 5 minutes, then slice thinly against the grain.

Serve

Place sliced grilled chicken on the salad or serve on the side.

Prepare dredging station

Set out three shallow bowls: one with 1/2 cup flour seasoned with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon paprika; one with the beaten egg; one with 3/4 cup panko breadcrumbs.

Coat chicken

Pat chicken breasts dry. Dredge each breast in seasoned flour, shaking off excess, dip into beaten egg, then press into panko to coat evenly.

Fry

In a large skillet heat 1/2 cup vegetable oil over medium-high until shimmering. Fry the coated breasts 4–5 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 5 minutes. Slice before serving.

Whisk dressing

In a small bowl or jar combine 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon minced shallot, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until emulsified. Alternatively, combine all ingredients in a jar, secure lid, and shake vigorously for 30 seconds.

Taste and adjust

Taste the vinaigrette and adjust seasoning: add more honey for sweetness, more balsamic for acidity, or a pinch more salt as needed. Keep chilled until serving; stir or shake before using.

Divide salad among two plates or bowls. Top with sliced grilled or crispy chicken (one breast per serving). Serve the house balsamic vinaigrette on the side (about 2 tablespoons per serving) or lightly drizzle over the salad just before eating. Offer extra feta and toasted almonds on the side if desired.