Oh summer. You are so close and you feel like you are already here!  June gloom really got me down last week but I think we are turning a corner this week.  It is amazing how sun can improve your mood.  It makes me want to work out and eat salads… yeah pretty crazy.  If you can make a good vinaigrette, you can eat salad everyday.  This lemon vinaigrette is so light and adds the perfect balance to the berries.  This salad can make 4 smaller salads or 2 large dinner salads.  And if you have salad for dinner you can totally have a beer. I paired this with Sam Adams “Porch Rocker”.  It is a wheat beer with a bit of lemonade mixed in.  So fresh and delish!  Okay back to the berries-

I cooked up this chicken and it was so moist and perfectly seasoned for the salad.

So easy to throw together, filling, fresh and delicious!


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Summer Salad w/ Lemon Vinaigrette


  • 1 head of red leaf lettuce, chopped (or lettuce of your choice)
  • 2 chicken breasts
  • salt & pepper
  • 1 cup of mixed berries (strawberries, raspberries, blackberries)
  • 1/2 cup crumbled feta cheese


  • 2 tablespoons + 1 teaspoon fresh squeezed lemon juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon zest
  • 3 tablespoons olive oil
  • salt and pepper


  1. Preheat oven to 350 degrees. Sprinkle chicken breasts with salt and pepper. In a skillet over high heat, brown both sides of the chicken for 1 minute on each side. Transfer chicken to a cookie sheet lined with aluminum foil and bake for 10 minutes. Slice and set aside
  2. To make vinaigrette, mix lemon juice, zest, dijon, salt and pepper in a small bowl. Slowly drizzle in olive oil while whisking until combined.
  3. In a large bowl toss lettuce with vinaigrette and top with chicken, berries and feta cheese.
  4. Enjoy!