Balsamic Blackberry Chicken Salad celebrates summer with juicy blackberries, crisp cucumbers, grilled chicken, and creamy goat cheese over leafy greens. A honey balsamic vinaigrette ties it all together with rich, tangy depth.
During the dog days of summer, my family loves to incorporate seasonal fruit into salads. Bursting with sweet, tangy flavor and vibrant summer color, Blackberry Chicken Salad feels anything but routine. Fruit might not be the first thing that comes to mind when you think of a green salad, but the right pairing can be surprisingly delightful. I have truly been surprised that my family has loved and raved about Strawberry Poppyseed Salad, Mango Shrimp Salad, and Winter Fruits Salad, proving that the right mix of flavors can turn anyone into a salad believer.
Ingredients and Notes
Salads are easy to customize, so feel free to substitute ingredients for your preferred tastes. These recommendations are based on what I like in mine.
Greens. Use what you have on hand. My personal preference is a crisp mix with some weight to it such as buttercrunch, romaine, or spinach.
Blackberries. Use fresh, ripe blackberries when seasonal. Frozen can be used but the texture tends to be mushier. Other fruits that may pair well are raspberries, blueberries, avocado and strawberries.
Toppings & Crunch. Toast the sliced almonds to enhance the nutty undertones. Substitute pecans, walnuts, or seeds like pumpkin or sunflower. If goat cheese simply isn’t your thing, feta or blue cheese make good alternatives.
Dressing. Honey Balsamic Dressing is made with common pantry staples for a rich and delicious finish. Creamy Poppyseed Dressing is another winning choice here.
Tips for Selecting Blackberries: Peak blackberry season is June and July. Choose berries that appear bright and uniform in color. Pass on dull, darkened berries. As with any type of berry, flip the package over to check for mold or damage.
Serving Suggestions
This salad is a seasonal sensation. It’s a nutrient dense, no-fuss lunch or dinner option. Serve as is with fresh bread and a refreshing glass of Sangria. Or pair it with one of these classics:
- Broccoli Cheddar Soup
- Spinach Mushroom Quiche
- Creamy Imitation Crab Dip
- 30-min Oven Roasted Cajun Potatoes
- Easy Chicken Kale Soup
- Chicken Salad on Croissant
FAQs
Absolutely! Wash and cut your fruit/veggies and prep your dressing. Once you’ve grilled your chicken and it’s cooled, refrigerate it within 2 hours. Store chicken in an airtight container in the refrigerator for 3-4 days.
Yes, as long as you thaw and drain them before adding them to the salad to avoid excess moisture.
Add fresh herbs like basil, cilantro, or parsley and squeeze some lemon juice over top the mixture before gently tossing for a fresh, yet subtle flavor boost.
Grilled chicken is the perfect accompaniment to the recipe. Rotisserie style chicken also works beautifully here. Or try lentils or edamame for a vegan option.
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Balsamic Blackberry Chicken Salad
Ingredients
Salad Ingredients
- ¼ cup Sliced Almonds
- 2 teaspoon Lime Juice
- 2 Chicken Breasts
- 12 ounces Baby Spinach or other mixed greens
- 1 cup Blackberries
- ¼ cup Red Onion Sliced
- ½ cup Cucumber Slices
- 2 ounce Crumbled Goat Cheese
Honey Balsamic Dressing
- ¾ Cup Olive Oil extra virgin or light tasting
- ¼ Cup Balsamic Vinegar good quality
- 1.5 teaspoon Minced Garlic about 1 clove
- 1 Teaspoon Dijon Mustard
- 1 Tablespoon Honey
- Salt and Black Pepper to taste
Instructions
- Toast Almonds (Optional). Space ¼ cup Sliced Almonds out on a large, rimmed cookie sheet lined with parchment paper. Bake at 350 degrees F for 5-7 mins. Let fully cool before adding to salad. Alternatively, you can roast them in a dry pan over medium heat for 3-5 minutes but watch closely as they can burn quickly.
- Make Dressing. In a medium bowl, blend together ¾ Cup Olive Oil, ¼ Cup Balsamic Vinegar, 1.5 teaspoon Minced Garlic , 1 Teaspoon Dijon Mustard, 1 Tablespoon Honey. Add freshly ground Salt and Black Pepper to taste. This is best done in a blender for a lighter color but can be whisked together by hand.
- Grill Chicken. Preheat a grill to medium-high heat. If desired, pound 2 Chicken Breasts to an even thickness. Brush both sides of the chicken breast with olive oil and 2 teaspoon Lime Juice (1 teaspoon each breast) and sprinkle with salt and pepper. Grill on one side for 4 minutes, flip, then grill the other side for 3 to 4 minutes, until the chicken is cooked through. Remove to a serving plate and cover and let rest for 5 minutes. Then chop into bite-sized pieces.
- Assemble Salad. To a large bowl add 12 ounces Baby Spinach or greens. Sprinkle 1 cup Blackberries, ¼ cup Red Onion sliced, ½ cup Cucumber slices, 2 ounce Crumbled Goat Cheese, and the toasted almonds. Serve with dressing on the side.
Rachel says
Welcome to the comment section! Here you can leave me your feedback with a star rating. Readers, like yourself, can find comments helpful. This recipe is one of my new favorites for packed lunches.