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Chicken Berry Pasta Salad

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 4


Chicken Berry Pasta Salad:

  • 1 pound boneless skinless chicken breast
  • 1 teaspoon seasoned salt
  • olive oil as needed
  • 1/2 lemon
  • 1-1/2 cups dry bow-tie pasta
  • 2 cups chopped romaine
  • 1 cup fresh baby spinach
  • 1 cup blueberries
  • 1 cup chopped strawberries
  • 1 avocado pitted and chopped
  • 1/3 cup sliced almonds
  • 1/3 cup crumbled feta cheese

Honey Balsamic Vinaigrette:

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon minced garlic
  • Fresh ground black pepper to taste


  • Sprinkle seasoned salt over both sides of the chicken and then follow with a drizzle of olive oil. Grill over medium heat until thoroughly cooked and no longer pink in the center. Transfer from the grill to a cutting board and cut into bite-size pieces. Squeeze the juice from half a lemon over the chopped chicken and allow to cool a bit while preparing remaining ingredients.
  • Cook pasta according to the package directions. Immediately after cooking, rinse pasta with cold water and then drain well.
  • Combine dressing ingredients in a mason jar or other container with a tight-fitting lid and shake vigorously until well combined. If making ahead, refrigerate until ready to serve.
  • Place all of the salad ingredients in a large serving bowl and toss with the dressing.