Sweet Tangy Blackberry Chicken Salad (Print Version)
Grilled chicken with mixed greens, blackberries, avocado and toasted nuts finished with a sweet-tangy 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 Make It:
01 - Preheat a grill or skillet to medium-high heat.
02 - Rub 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 and the chicken is cooked through. 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 fresh blackberries, balsamic vinegar, honey or maple syrup, Dijon mustard, and extra-virgin olive oil. Blend until smooth and creamy. Season with salt and pepper to taste, then set aside.
04 - In a large salad bowl, arrange the mixed greens as the base. Layer the sliced chicken, fresh blackberries, thinly sliced red onion, crumbled cheese if using, toasted nuts, and sliced avocado over the greens.
05 - Drizzle the blackberry vinaigrette generously over the assembled salad. Toss gently to coat all ingredients evenly and serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- The vinaigrette doubles as a marinade, so you get this incredible concentrated berry flavor in every single bite.
- It looks like something from a fancy restaurant but comes together with zero fuss and one skillet.
02 -
- Do not skip the chicken resting step because sliced immediately those juices will bleed all over your beautiful greens.
- Strain the vinaigrette through a fine mesh sieve if you dislike seeds, it takes ten extra seconds and changes the texture entirely.
03 -
- Mash a few extra blackberries directly into the chicken marinade for a deeper berry flavor that penetrates the meat.
- Use a mandoline to slice the red onion paper thin so it blends into the salad instead of dominating each bite.