Looking for a vibrant and healthy salad? This Blackberry Chicken Salad combines the sweetness of fresh blackberries with tender grilled chicken, crunchy greens, and a tangy dressing that ties everything together. It’s perfect for a light lunch or dinner, and the sweet-savory flavor combination will leave you craving more. Whether you’re enjoying it in the summer heat or anytime you want something refreshing, this salad is sure to please.

Ingredients:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste

4 cups mixed greens (arugula, spinach, and/or kale)
1/2 cup fresh blackberries
1/4 cup feta cheese, crumbled

1/4 cup sliced almonds (or walnuts)
1/4 red onion, thinly sliced (optional)

For the Dressing:

2 tablespoons balsamic vinegar

1 tablespoon honey
1 teaspoon Dijon mustard
3 tablespoons olive oil

Salt and pepper, to taste

Equipment:

Grill or grill pan
Knife and cutting board

Large salad bowl
Small whisk or fork (for dressing)
Salad tongs or serving spoons

Instructions:

Grill the Chicken: Preheat your grill to medium heat. Rub the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing it thinly.

Prepare the Salad Ingredients: While the chicken is cooking, wash and dry the mixed greens. Place them in a large salad bowl. Add the fresh blackberries, crumbled feta, sliced almonds, and red onion (if using).
Make the Dressing: In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper until the dressing is smooth and emulsified.
Assemble the Salad: Once the chicken has rested, slice it into thin strips. Add the sliced chicken on top of the salad. Drizzle the dressing over the salad and toss gently to combine, making sure all ingredients are coated.

Serve: Serve the salad immediately, or chill it for 10-15 minutes for a cooler dish.

Tips:

You can use grilled chicken leftovers for an even quicker salad.
Swap out feta cheese for goat cheese or blue cheese, depending on your preference.

If you don’t have balsamic vinegar, a light lemon vinaigrette will also complement the salad beautifully.

This Blackberry Chicken Salad is the ultimate fresh and flavorful dish, perfect for warm weather meals. The combination of juicy blackberries, savory chicken, and creamy feta, all brought together by a tangy balsamic dressing, makes for a satisfying and refreshing salad. Whether you’re serving it as a light dinner or a filling lunch, it’s sure to become a favorite in your recipe rotation.

Blackberry Chicken Salad – A Fresh and Flavorful Summer Delight

This Blackberry Chicken Salad is a refreshing and healthy dish, bursting with juicy blackberries, grilled chicken, and a tangy dressing. Perfect for a light lunch or dinner!

Print Recipe Pin Recipe

Equipment

Grill or grill pan
Knife and cutting board

Large salad bowl
Small whisk or fork (for dressing)
Salad tongs or serving spoons

Ingredients

2 boneless skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste

4 cups mixed greens arugula, spinach, and/or kale
1/2 cup fresh blackberries
1/4 cup feta cheese crumbled

1/4 cup sliced almonds or walnuts
1/4 red onion thinly sliced (optional)
For the Dressing:

2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard

3 tablespoons olive oil
Salt and pepper to taste

Instructions

Grill the Chicken: Preheat your grill to medium heat. Rub the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing it thinly.

Prepare the Salad Ingredients: While the chicken is cooking, wash and dry the mixed greens. Place them in a large salad bowl. Add the fresh blackberries, crumbled feta, sliced almonds, and red onion (if using).
Make the Dressing: In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper until the dressing is smooth and emulsified.
Assemble the Salad: Once the chicken has rested, slice it into thin strips. Add the sliced chicken on top of the salad. Drizzle the dressing over the salad and toss gently to combine, making sure all ingredients are coated.

Serve: Serve the salad immediately, or chill it for 10-15 minutes for a cooler dish.

Pin4

Vote