“This is a huge, hearty salad that takes advantage of fresh market produce. Make the chicken first. While it rests and cools, you can assemble the salad and dressing. I love fruits and vegetables in salads. With grilled chicken and a hint of red chile, it’s a perfect summer meal for lunch or dinner.” —Douglas Merriam, photographer and author of  Farm Fresh Journey: Santa Fe Farmers Market Cookbook

Merriam likes using chicken thighs because they’re juicy, tasty, and don’t need tenderizing.

1 tablespoon New Mexico red chile powder

4 cloves garlic, diced

¼ teaspoon salt

4 tablespoons olive oil

1 tablespoon honey

4 boneless chicken thighs

Heidi’s Raspberry Farm, in Corrales, shared this recipe with Merriam. It lends the salad a fruity note.

2 tablespoons balsamic vinegar

¼ cup olive oil

1 tablespoon (or more) Heidi's Raspberry Farm jam (the straight-up raspberry flavor is great, as are versions that include red chile, lavender, and ginger)

Salt and pepper, to taste

Fresh herbs, optional

The cheese and spirulina for this salad are available at the Santa Fe Farmers’ Market. (Spirulina is a nutrient-dense blue-green algae with a nutty flavor.)

1 pound mixed greens

1 pint cherry tomatoes

2 cucumbers, sliced

1 bunch radishes, greens removed,
sliced thin

2 peaches, pitted and sliced

1 pint blackberries

6.5-ounce jar goat feta cheese from Camino de Paz School & Farm

2–4 tablespoons spirulina from
Apogee Spirulina

4 tablespoons cilantro (optional)

Serves 4


1. Combine the chile powder, garlic, salt, olive oil, and honey in a bowl or zip-close bag. Add chicken thighs and marinate in the refrigerator for at least 30 minutes (and up to 6 hours).
2. Preheat a grill to medium-high heat. After draining off the marinade, cook chicken thighs for 4 minutes on each side, turning only once, until the internal temperature reaches 165° or to your liking. Move to a plate and allow to rest. Cut the cooled chicken into thin slices.


1. Put all the ingredients in a 1-pint mason jar, close lid, and shake well.
2. Taste the dressing and adjust the ingredients. The more jam you add, the more intense the raspberry flavor.
3. As an option, add a little fresh mint, oregano, or other appropriate, in-season fresh herb.


1. In a large bowl, gently toss the greens, vegetables, and fruit, then divide among four plates.
2. Top each salad with feta cheese; sprinkle with spirulina to taste.
3. Place grilled chicken on top of the salad or mix the slices into the salad.
4. Drizzle each salad sparingly with raspberry dressing. (You don’t want to overpower the other flavors.)