Introduction

This Blackberry Balsamic Chicken Salad combines juicy, tender chicken with fresh blackberries and a tangy homemade dressing. It’s a refreshing and vibrant dish perfect for a light lunch or dinner that feels both healthy and indulgent.

A white plate holds a fresh salad with five main layers arranged in section. The base layer is mixed leafy greens in bright green and deep purple colors, covering the whole plate. On top, there are sliced grilled chicken pieces placed near the top right, browned and topped with small dark purple-black berries. The left side has a pile of light brown walnut halves. At the bottom left is a mix of white and purple sliced onions, and on the bottom right are slices of light green avocado. Around the plate, dark purple blackberries are scattered evenly. The plate sits on a white marbled surface with a white cloth having light brown stripes nearby. Next to the plate is a small white bowl filled with a dark red berry sauce containing seeds. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ pound boneless, skinless chicken breasts
6 cups spring mix lettuce
1 cup fresh blackberries
1 medium avocado, sliced
¼ cup red onion, sliced
¼ cup chopped walnuts
½ cup fresh blackberries (for dressing)
2 teaspoons Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons honey
1 teaspoon soy sauce
Salt and pepper to taste

Instructions

Step 1: Cook the chicken by sautéing it in a cast iron skillet over medium-high heat until fully cooked through and no longer pink inside. Remove from heat, tent with foil, and let it rest while you prepare the rest of the salad.
Step 2: In a large bowl, add the spring mix lettuce. Top with fresh blackberries, sliced avocado, sliced red onion, and chopped walnuts. Set aside.
Step 3: Prepare the dressing by combining the ½ cup of blackberries, Dijon mustard, balsamic vinegar, olive oil, honey, and soy sauce in a medium bowl. Use a fork to gently mash the blackberries to release their juices, then whisk everything together until well combined. Season with salt and pepper to taste.
Step 4: Slice the rested chicken and arrange it over the salad. Drizzle the blackberry balsamic dressing evenly on top and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken in a little balsamic vinegar and olive oil before cooking.
Swap walnuts for pecans or almonds if preferred for a different crunch.
Add a sprinkle of crumbled feta or goat cheese to enhance the salad’s creaminess.
If fresh blackberries aren’t available, frozen can be thawed and drained well before use in the dressing.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated as well. To reheat the chicken, warm it gently in a skillet or microwave, then assemble the salad fresh before serving to avoid sogginess.

How to Serve

A white plate holds a fresh salad with layered ingredients: at the bottom is a bed of mixed green and purple leafy lettuce, topped with sliced grilled chicken breast arranged in a neat row, its color light with grill marks. On top of the chicken are dollops of a dark, glossy blackberry sauce with visible whole blackberries scattered on the salad. To one side of the plate are chopped walnuts, adding texture and a light brown color contrast. A spoon is seen pouring more of the deep red-purple blackberry sauce over the chicken. In the background, a white bowl filled with more of the dark berry sauce sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of greens instead of spring mix?

Absolutely, you can use baby spinach, arugula, or mixed greens depending on your preference. Each will add a slightly different flavor and texture.

Is this salad suitable for meal prep?

This salad can be prepped in advance by keeping the components separate and combining them just before eating to maintain freshness and texture.

Blackberry Balsamic Chicken Salad Recipe

Print Recipe

★★★★★

4.4 from 91 reviews

A fresh and flavorful Blackberry Balsamic Chicken Salad featuring juicy pan-seared chicken breasts served on a bed of spring mix lettuce with ripe blackberries, creamy avocado, tangy red onion, and crunchy walnuts, all tossed in a homemade blackberry balsamic dressing.

Author: Marco
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Salad
Method: Frying
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Chicken

½ pound boneless, skinless chicken breasts

Salad

6 cups spring mix lettuce
1 cup fresh blackberries
1 medium avocado, sliced
¼ cup red onion, sliced
¼ cup chopped walnuts

Dressing

½ cup fresh blackberries
2 teaspoons Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons honey
1 teaspoon soy sauce
Salt and pepper to taste

Instructions

Cook chicken: Heat a cast iron skillet over medium-high heat. Add the boneless, skinless chicken breasts and sauté until they are fully cooked through, about 5-7 minutes per side depending on thickness. Ensure chicken reaches an internal temperature of 165°F (74°C). Tent the cooked chicken with foil and let rest while preparing the salad.
Assemble salad: In a large bowl, add the spring mix lettuce. Arrange fresh blackberries, sliced avocado, sliced red onion, and chopped walnuts evenly on top of the lettuce bed. Set aside.
Make dressing: In a medium bowl, combine ½ cup fresh blackberries, Dijon mustard, balsamic vinegar, extra virgin olive oil, honey, and soy sauce. Use a fork to mash the blackberries to release their juices and whisk all ingredients until well blended. Season with salt and pepper to taste.
Slice chicken, dress salad, and serve: Slice the rested chicken breasts into strips and place over the salad. Drizzle the salad with the prepared blackberry balsamic dressing. Serve immediately to enjoy the fresh and vibrant flavors.

Notes

For a nuttier flavor, consider toasting the walnuts before adding them to the salad.
Use fresh blackberries for the best flavor; frozen blackberries can be used but may alter the dressing consistency.
If you prefer a milder dressing, reduce the amount of balsamic vinegar slightly.
This salad is best served immediately to keep the greens crisp and the avocado fresh.
Can substitute spring mix with baby spinach or arugula depending on preference.

Keywords: Blackberry salad, chicken salad, balsamic dressing, healthy salad, spring mix salad, avocado salad