Description
A fresh and vibrant Blackberry Chicken Salad featuring tender pan-seared chicken breasts atop a bed of spring mix lettuce, juicy blackberries, creamy avocado, crunchy walnuts, and red onions, tossed with a homemade blackberry balsamic dressing that perfectly balances sweet and tangy flavors. This light and healthy salad is perfect for a nutritious lunch or dinner.
Ingredients
Salad
- 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
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 the chicken: Heat a cast iron skillet over medium-high heat and sauté the boneless, skinless chicken breasts until they are fully cooked through and no longer pink in the center. Once cooked, tent the chicken with foil and allow it to rest to retain its juices while you prepare the rest of the salad.
- Prepare the salad base: Place the spring mix lettuce in a large bowl. Arrange the fresh blackberries, sliced avocado, sliced red onion, and chopped walnuts evenly over the top of the lettuce. Set this aside as you prepare the dressing.
- Make the dressing: In a medium bowl, combine the fresh blackberries, Dijon mustard, balsamic vinegar, extra virgin olive oil, honey, and soy sauce. Use a fork to mash the blackberries gently to release their juices and then whisk the mixture thoroughly to combine all ingredients. Season with salt and freshly ground black pepper to taste.
- Assemble and serve: Slice the rested chicken breasts thinly and place them over the prepared salad. Drizzle the freshly made blackberry dressing over the top. Serve immediately to enjoy the salad at its freshest.
Notes
- The chicken breasts can be substituted with grilled chicken if preferred.
- For a nut-free version, omit the walnuts or substitute with sunflower seeds.
- If fresh blackberries are unavailable, frozen thawed blackberries can be used but may alter the texture slightly.
- To make this salad vegan or vegetarian, replace chicken with grilled tofu or tempeh and omit honey from the dressing, substituting with maple syrup.
- Make the dressing ahead of time and store in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
