Sweet Tangy Blackberry Chicken Salad (Printable Version)
Grilled chicken over mixed greens with blackberries, avocado, toasted nuts and a sweet-tangy blackberry vinaigrette.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon black pepper
05 - ½ teaspoon garlic powder
→ Salad
06 - 6 cups mixed salad greens (arugula, spinach, or spring mix)
07 - 1 cup fresh blackberries
08 - ½ red onion, thinly sliced
09 - ½ cup crumbled goat cheese or feta (optional)
10 - ½ cup toasted pecans or walnuts
11 - 1 avocado, sliced
→ Blackberry Vinaigrette
12 - ½ cup fresh blackberries
13 - 3 tablespoons balsamic vinegar
14 - 2 tablespoons honey or maple syrup
15 - 1 teaspoon Dijon mustard
16 - ⅓ cup extra-virgin olive oil
17 - Salt and pepper, to taste
# How To Make:
01 - Set a grill or skillet to medium-high heat and allow it to come to temperature.
02 - Coat the chicken breasts with olive oil, sea salt, black pepper, and garlic powder. Grill or sear for 6 to 7 minutes per side until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
03 - In a small blender or food processor, combine the blackberries, balsamic vinegar, honey, Dijon mustard, and extra-virgin olive oil. Blend until completely smooth. Season with salt and pepper to taste, then set aside.
04 - Arrange the mixed greens in a large salad bowl. Layer the sliced chicken, fresh blackberries, red onion, crumbled cheese (if using), toasted nuts, and sliced avocado over the greens.
05 - Drizzle the blackberry vinaigrette generously over the salad. Toss gently to combine all ingredients and serve immediately.
# Expert Tips:
01 -
- The blackberry vinaigrette doubles as a marinade, so you get two recipes out of one blend.
- It comes together in the time it takes to sip a glass of wine and chat with whoever is sitting at your kitchen counter.
- Every bite hits sweet, tangy, creamy, and crunchy all at once without feeling heavy.
02 -
- Do not skip resting the chicken, because cutting too early releases all the juices and leaves you with dry meat.
- The vinaigrette thickens as it sits in the fridge, so whisk in a splash of water if you make it ahead.
03 -
- A pinch of salt in the vinaigrette brings out the natural sweetness of the berries far better than extra honey ever could.
- Warm chicken slightly melts the goat cheese on contact, creating little creamy pockets that make every forkhead unforgettable.