Seasonal Eating: Summer Berry & Herb Grilled Chicken Salad

This summer, I'm embracing the challenge of eating local food in season. There's something so rewarding about using what we grow in our garden and supporting local farmers by picking up fresh produce at the farmers market or a farm stand. Right now, our black caps (black raspberries) are still abundant, but we probably only have about a week left of their season. We're savoring them daily and loving every bite!

In our garden, the herbs are thriving, even if they're the only thing ready for harvest right now. I've been having fun finding new ways to use them every day. Just last night, we made a salad featuring black caps and fresh herbs. We even made homemade croutons seasoned with fresh herbs. It was super simple, but the effort made all the difference. I'd love to share the recipe with you!

Why Eat Seasonally and Locally?

For me, there’s something magical about eating seasonally and locally. The flavor and freshness of seasonal produce are unmatched. When you bite into a juicy, sun-ripened tomato or freshly picked berries, the taste is vibrant and intense. Seasonal eating inspires me to be more creative in the kitchen. Each season brings a new palette of ingredients, encouraging you to try different recipes and cooking techniques, keeping your meals exciting and preventing boredom.

Not only does seasonal produce taste better, but it’s also more nutritious. Fruits and vegetables that are harvested at their peak ripeness and consumed shortly after are packed with vitamins, minerals, and antioxidants. Plus, choosing local foods supports local farmers and we are all about that here!

I will be featuring local, seasonal recipes that we are loving in upcoming blog posts. Follow along!

Summer Berry & Herb Grilled Chicken Salad Recipe

INGREDIENTS

For the Salad:

• 2 cups of fresh black caps (or any in-season berry)

• 2-3 cups of cooked chicken, shredded or cubed

• 1/2 cup of grated Parmesan cheese (or substitute with feta, blue, or gorgonzola)

• Mixed salad greens (such as arugula, spinach, or lettuce)

• Fresh herbs (such as basil, thyme, rosemary, parsley, cilantro, or sage), chopped

For the Herb Croutons:

• 4 cups of bread cubes

• 3 tablespoons of olive oil or melted butter

• Fresh herbs, chopped (such as thyme, rosemary, parsley, and sage)

• 1 teaspoon garlic powder

• Salt and pepper to taste

For the Vinaigrette:

• 1/4 cup olive oil

• 2 tablespoons balsamic vinegar (or your preferred vinegar)

• 1 teaspoon Dijon mustard

• 1 clove garlic, minced

• Salt and pepper to taste

INSTRUCTIONS

1. Prepare the Herb Croutons:

• Preheat your oven to 375°F (190°C).

• In a large mixing bowl, toss the bread cubes with olive oil or melted butter, chopped fresh herbs, garlic powder, salt, and pepper.

• Spread the seasoned bread cubes in a single layer on a baking sheet.

• Bake for 10-15 minutes, or until golden brown and crispy, stirring halfway through. 2. Prepare the Vinaigrette:
  

• In a small bowl or jar, combine olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.

• Whisk or shake well to emulsify. 3. Assemble the Salad:
  

• In a large salad bowl, combine the mixed salad greens, cooked chicken, black caps, grated Parmesan cheese, and chopped fresh herbs.

• Drizzle the vinaigrette over the salad and toss gently to combine.

• Top with the homemade herb croutons. 4. Serve:

• Serve the salad immediately, garnished with additional fresh herbs if desired.

I hope you enjoy this recipe as much as we did! It’s a great way to enjoy the flavors of the season and make the most of what’s growing in the garden.