Sweet Tangy Blackberry Chicken Salad (Printable)
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 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
→ Salad
06 - 6 cups mixed salad greens (arugula, spinach, or spring mix)
07 - 1 cup fresh blackberries
08 - 1/2 red onion, thinly sliced
09 - 1/2 cup crumbled goat cheese or feta (optional)
10 - 1/2 cup toasted pecans or walnuts
11 - 1 avocado, sliced
→ Blackberry Vinaigrette
12 - 1/2 cup fresh blackberries
13 - 3 tablespoons balsamic vinegar
14 - 2 tablespoons honey or maple syrup
15 - 1 teaspoon Dijon mustard
16 - 1/3 cup extra-virgin olive oil
17 - Salt and pepper, to taste
# How-To Steps:
01 - Set a grill pan or skillet over 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. Sear or grill 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 - Combine the fresh blackberries, balsamic vinegar, honey, Dijon mustard, and extra-virgin olive oil in a small blender or food processor. Blend until completely smooth, then season with salt and pepper to taste.
04 - Arrange the mixed greens in a large serving bowl or on individual plates. Layer the sliced chicken, fresh blackberries, red onion, toasted nuts, avocado, and crumbled cheese if using.
05 - Drizzle the blackberry vinaigrette over the assembled salad. Toss gently to coat all ingredients evenly and serve immediately.
# Expert Tips:
01 -
- The blackberry vinaigrette is the kind of thing you will want to put on everything from grilled fish to roasted vegetables once you taste it.
- It looks ridiculously fancy but comes together in about half an hour with almost zero technique required.
- That sweet and tangy contrast against savory seasoned chicken hits a flavor balance that keeps people going back for seconds.
02 -
- If you add the vinaigrette too early the greens will wilt into a sad puddle, so always dress right before serving or serve the dressing on the side.
- Letting the chicken rest before slicing is the difference between juicy pieces and dry, stringy strips that no amount of dressing can rescue.
03 -
- Muddle a few extra blackberries directly into each plate right before serving for concentrated bursts of flavor the blender cannot replicate.
- Warm the chicken slightly before placing it on the greens because the contrast of warm protein against cool, crisp leaves is what makes this salad feel like a real meal rather than a side dish.