Fresh Copycat Chick-fil-A Market Salad Recipe with Berries

The vibrant colors of fresh strawberries and blueberries pop against a bed of greens, inviting you to dig in. This Fresh Copycat Chick-fil-A Market Salad Recipe with Berries takes just about 30 minutes to prepare and promises a delightful blend of flavors and textures that will satisfy any salad lover. It’s a picnic-perfect dish that showcases fresh ingredients in a way that feels gourmet.

This recipe is ideal for anyone looking for a refreshing lunch or light dinner option. Perfect for warm days or a healthy meal prep, it can be made ahead of time and stored in the refrigerator. Just remember to dress it right before serving to keep everything crisp!

Why You’ll Love This Recipe

• A mix of juicy berries adds natural sweetness to your salad.
• Toasted pecans bring a satisfying crunch to each bite.
• Freshly cooked chicken enhances the salad’s flavor and protein content.
• The creamy dressing ties all elements together, complementing the fresh ingredients.

What You’ll Need

Gather these fresh ingredients to create this delicious salad.

For the Salad

• 5 cups fresh mixed greens (baby greens and spinach blend)
• 1 cup fresh strawberries, sliced (or raspberries as substitute)
• 1/2 cup fresh blueberries
• 1/3 cup shredded Monterey Jack cheese
• 1/4 cup toasted pecans, roughly chopped
• 1/4 cup crumbled crispy cooked chicken breast (seasoned with salt, pepper, and smoked paprika)

For the Dressing

• 1/4 cup mayonnaise (preferably Duke’s)
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly cracked black pepper, to taste

Raspberries can be used instead of strawberries.

Substitutions & Swaps

• Use any cheese you prefer.
• Swap pecans for walnuts or almonds.
• Use Greek yogurt in place of mayonnaise.
• Replace chicken with tofu for a vegetarian option.

How to Make It

Creating this delightful salad is simple and quick.

Prepare the chicken

Season 1 small chicken breast (about 6 ounces) with salt, pepper, and smoked paprika. Heat a skillet over medium heat and cook chicken for 5-6 minutes per side until fully cooked and golden. Let rest for 5 minutes, then dice into bite-sized pieces.

Toast the pecans

Place 1/4 cup pecans in a dry skillet over medium heat. Stir often for 2-3 minutes until fragrant and lightly browned. Remove from heat and let cool.

Slice the berries

Rinse strawberries and blueberries under cold water. Pat dry with a paper towel. Slice strawberries thinly and set aside with blueberries.

Make the dressing

In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and a pinch of salt and black pepper until smooth and creamy. Adjust seasoning to taste.

Assemble the salad

In a large bowl, combine 5 cups mixed greens, sliced berries, 1/3 cup shredded Monterey Jack cheese, toasted pecans, and diced chicken. Drizzle dressing over and gently toss to coat evenly. Start with half the dressing and add more if desired.

Serve immediately

Transfer salad to individual plates or bowls and enjoy fresh to keep greens crisp and berries juicy.

How to Store It

Fridge: 2-3 days in an airtight container.
Freezer: No, the greens will wilt.
Reheat: Not recommended; serve cold.

Tips for Best Results

• Cook chicken in advance for quicker assembly.
• Use a variety of colored berries for visual appeal.
• Ensure greens are completely dry before combining to prevent sogginess.
• Adjust dressing ingredients to suit your taste preferences.

Serving Suggestions

• Pair with grilled chicken or fish for a hearty meal.
• Serve alongside crusty bread for a delightful lunch.
• Enjoy as a refreshing side at summer barbecues.