balsamic chicken salad

Balsamic chicken salad with blackberries, avocado and feta tossed in an easy balsamic salad vinaigrette that&#39;s both a marinade and dressing.

Balsamic Chicken Salad

olive oil

balsamic vinegar

honey

salt

black pepper

chicken breasts (about 6 ounces each, lightly pounded to an even thickness)

spinach (loosely packed)

blackberries (halved if large)

red onion (thinly sliced)

avocado

feta cheese

basil

pecan halves (roughly chopped)

Dressing

In a small bowl or large measuring cup, briskly whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until blended.

Marinade

Place the chicken breasts in a shallow dish or large ziptop bag and pour half of the balsamic mixture over the top. Cover the dish (or seal the bag) and refrigerate for at least 30 minutes or up to 2 hours. Reserve the other half of the (unused) balsamic mixture for serving.

Grill

Spray an indoor grill pan or a regular nonstick pan with nonstick spray and heat to medium high. Remove the chicken breasts from the marinade, shaking off any excess. Discard the used marinade. Once the grill pan is hot, place the chicken breasts the pan and cook for 3 minutes. Flip, then cook for 3 minutes on the other side. Flip the chicken back to the first side, then reduce the heat to medium. Continue cooking the chicken for an additional 9 to 10 minutes, turning once or twice, until it is cooked through and reaches an internal temperature of 165 degrees F. The actual cooking time may vary depending upon the thickness of your chicken. Remove to a plate, cover with foil to keep warm, and let rest for 5 minutes. Cut into bite-size pieces or longer slices as you prefer.

Toss

To serve: Place the spinach, blackberries, and onion in a large serving bowl. Drizzle with remaining dressing, then toss to coat. Place the avocado and chicken on top, then sprinkle with the feta, basil, and pecans. Enjoy immediately.

Made this for my daughter and I for lunch. I did not have feta and nuts so they were omitted.  Substituted berries with a nectarine. Everything complimented. Meal came together quickly and it was delicious!

We make this at least once a week and riff on the ingredients list. Such an easy and filling salad!

This was the first week for blackberries at our farmers market, and I bought them because I remembered this recipe.  It's a  little chilly for grilling, so I poached the chicken and shredded it. The salad is delicious. I kept the ingredients separate so we can have the leftovers later in the week.

It only took me about a year to make this, but this recipe is a definite keeper.  My husband enjoyed it as much as I did, and even at the avocado!  Thanks for sharing such a great recipe. 

PS.  I did leave out the onion, but substituted some snipped chives, because raw onion is just too much for us these days.

Made this last night for dinner, and had it again for lunch. Absolutely delicious. I did substitute crisp leafy lettuce for the spinach, and added a dash of dijon and garlic to the dressing. The combination of blackberries, avocado and pecans was divine. Perfect for a summer dinner or lunch!

Made this for dinner tonight. My husband and I loved it!

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.

Balsamic Blackberry Chicken Salad

Sliced Almonds

Lime

Chicken Breasts

Baby Spinach (or other mixed greens)

Blackberries

Red Onion (Sliced)

Cucumber (Slices)

Crumbled Goat Cheese

¾ Cup Olive Oil

Cup Balsamic Vinegar (good quality)

1.5 tsp Minced Garlic (about 1 clove)

Dijon Mustard

Honey

Salt and Black Pepper

Toast Almonds (Optional). Space 1/4 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, 1/4 Cup Balsamic Vinegar, 1.5 tsp 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 tsp Lime Juice (1 tsp 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, 1/4 cup Red Onion sliced, 1/2 cup Cucumber slices, 2 ounce Crumbled Goat Cheese, and the toasted almonds.  Serve with dressing on the side.

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.

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Top 2 balsamic chicken salad recipes from across the web

The most viewed balsamic chicken salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Balsamic Chicken Salad

Balsamic Blackberry Chicken Salad

The most viewed balsamic chicken salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine