Not only does this 4th of July-themed salad have all the right colors to celebrate, but it is also packed with antioxidant-rich fresh summer fruit.

1/4 cup brewed black tea (You can brew more and then use some for the dressing and some for the marinade.)
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon honey
3 tablespoons sugar
1 teaspoon lemon juice
1/2 teaspoon Kosher salt
1 1/2 cups raspberries
2 tablespoons blueberries

1 cup brewed black tea
2 tablespoons honey
1/4 cup extra virgin olive oil

4 boneless skinless chicken breasts
4 cups spinach and arugula leaves (these are easy to find already mixed together in the pre-made salad containers)
1 cup raspberries
1 cup blueberries
1 cup chopped walnuts, toasted in 1 teaspoon of butter
1/2 cup blue cheese crumbles

Add tea, olive oil, red wine vinegar, honey, lemon juice, and kosher salt to a food processor or blender. Give it one spin to start mixing ingredients. Add raspberries and blueberries and process on high until it’s completely mixed and the fruit is pureed all the way. Refrigerate overnight.

Combine the remainder of brewed tea (about a cup), olive oil, and honey in a large dish with a secure lid. Shake and mix well. Uncover and add chicken. Cover and flip container to ensure that chicken is coated in marinade. Refrigerate overnight.

Toast walnuts in butter and allow the walnuts to cool. Remove chicken from marinade and discard marinade. Grill chicken until done. Allow the chicken to cool for ten minutes before thinly slicing into strips.

Arrange your salad and top with raspberries, blueberries, walnuts, blue cheese, and chicken strips. Drizzle with salad dressing.

Originally published on Bigelow’s website, reposted from Naturally Savvy