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.
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.