Blackberry Balsamic Chicken Salad (Print-Friendly Version)
Juicy blackberries, sautéed chicken, fresh greens, and avocado unite with balsamic for a balanced, flavorful dish.
# Ingredients:
→ Salad
01 -
225 grams boneless, skinless chicken breasts
02 -
6 cups (approximately 150 grams) spring mix lettuce
03 -
1 cup (145 grams) fresh blackberries
04 -
1 medium avocado, sliced
05 -
60 grams red onion, thinly sliced
06 -
30 grams chopped walnuts
→ Dressing
07 -
70 grams fresh blackberries
08 -
2 teaspoons Dijon mustard
09 -
2 tablespoons (30 ml) balsamic vinegar
10 -
2 tablespoons (30 ml) extra virgin olive oil
11 -
2 tablespoons (30 grams) honey
12 -
1 teaspoon soy sauce
13 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Heat a cast iron skillet over medium-high heat. Sauté chicken breasts until fully cooked, turning once, for about 8–10 minutes total. Transfer to a plate, tent loosely with foil, and allow to rest.
02 -
Place the spring mix lettuce in a large serving bowl. Arrange blackberries, avocado slices, red onion, and walnuts evenly over the lettuce.
03 -
In a medium bowl, combine blackberries, Dijon mustard, balsamic vinegar, olive oil, honey, and soy sauce. Using a fork, mash the blackberries to release their juices. Whisk until the dressing is fully emulsified. Season with salt and pepper to taste.
04 -
Slice the cooked chicken into strips. Arrange over the prepared salad. Drizzle with the blackberry balsamic dressing and serve immediately.
# Notes & Tips:
01 -
For enhanced flavor, marinate the chicken in a portion of the dressing for up to 30 minutes before cooking.