Sweet Tangy Blackberry Chicken Salad (Printable Version)
Grilled chicken with blackberries, avocado and toasted nuts in a sweet-tangy blackberry vinaigrette.
# What You 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 pan 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. Let the chicken rest for 5 minutes, then slice 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 smooth. Season with salt and pepper to taste.
04 - Arrange the mixed salad greens in a large bowl. Top with the sliced chicken, fresh blackberries, red onion, crumbled cheese if using, toasted nuts, and sliced avocado.
05 - Drizzle the blackberry vinaigrette over the salad. Toss gently to combine and serve immediately.
# Helpful Hints:
01 -
- The blackberry vinaigrette doubles as a marinade if you want even more berry flavor.
- Everything cooks in under twenty minutes, which makes it perfect for hot evenings when the stove feels like too much effort.
- It looks like something you would order at a cafe but costs a fraction of the price.
02 -
- Do not slice the chicken while it is hot or the juices will escape and leave the meat dry.
- Blending the vinaigrette too long can make it foam up, so stop as soon as it looks smooth.
03 -
- Mash a few extra blackberries directly into the chicken while it rests for a quick, juicy glaze that seeps into every slice.
- If the vinaigrette tastes too tart, a tiny pinch of salt does more to round it out than adding more honey.