Strawberries, blueberries, blackberries and red raspberries… oh my! These are some of my favorite fruits. I love to eat them as a snack, in a salad, or with frozen yogurt. I especially enjoy fresh berries this time of year because they are in season, cost less, and taste better!

Another summertime favorite of mine is ordering Panera’s Strawberry Poppyseed & Chicken Salad* since it is only available during the summer. While shopping for groceries, I was looking at the refrigerated salad dressings in the produce aisle and realized that I could buy Panera’s Poppy Seed dressing*. This inspired me to modify Panera’s* salad recipe, which includes all of my favorites. I swapped romaine lettuce with spinach, pecans with almonds, and only used fresh berries. My spinach salad was topped with my Oven Roasted Chicken Breast along with some poppy seed dressing. You can substitute the poppy seed dressing for raspberry vinaigrette or balsamic vinaigrette if you would like. Feel free to adapt the recipe using your favorite fruits and nuts. This salad turned out amazing, so I had to share it with you!

Ingredients:

• 6-8 ounces Oven Roasted Chicken Breasts
• 4 cups Baby Spinach
• 2 cups Fresh Berries
• 1/2 cup Almonds
• 2-4 tablespoons Poppy Seed Dressing

Directions:

1. Prepare the Oven Roasted Chicken Breast Recipe or use leftover chicken breast to top the salad. When using leftovers, reheat the chicken to a minimum internal temperature of 165°F.
2. Add 2 cups (or 2 large handfuls) of spinach to each salad bowl.
   
3. Top salad with 3 to 4 ounces of sliced oven roasted chicken breast.
   
4. Add 1 cup of fresh berries to the salad bowl. Make sure to wash fresh berries under cool running water before adding to salad. I used a combination of my favorite berries like strawberries, blueberries, and red raspberries.
5. Place a handful of almonds on top of salad, which is about 1/4 cup of almonds.
6. Finish the salad by adding 1-2 tablespoons of Panera’s Poppy Seed dressing*.
7. I like to mix up my salad before enjoying it!
8. I also enjoyed this salad the next day for lunch at work.
   

   Don’t be afraid of using leftovers for a simple meal at work! I had enough chicken and fresh berries left for my spinach salad.

Almond Berry Chicken Salad Recipe

Makes 2 Servings

Ingredients:

• 6-8 ounces Oven Roasted Chicken Breasts
• 4 cups Baby Spinach
• 2 cups Fresh Berries
• 1/2 cup Almonds
• 2-4 tablespoons Poppy Seed Dressing

Directions:

1. Prepare the Oven Roasted Chicken Breast Recipe or use leftover chicken breast to top the salad. When using leftovers, reheat the chicken to a minimum temperature of 165°F.
2. Add 2 cups (or 2 large handfuls) of spinach to each salad bowl.
3. Top salad with 3 to 4 ounces of sliced oven roasted chicken breast.
4. Add 1 cup of fresh berries to the salad bowl. Make sure to wash fresh berries under cool running water before adding to salad.
5. Place a handful of almonds on top of salad, which is about 1/4 cup of almonds.
6. Finish the salad by adding 1-2 tablespoons of Panera’s Poppy Seed dressing*.

*Reference to commercial products or trade names is made with the understanding that no discrimination is intended of those not mentioned and no endorsement by University of Nebraska–Lincoln Extension is implied for those mentioned.