Description
A vibrant and fresh Blackberry Balsamic Chicken Salad featuring tender pan-cooked chicken, juicy blackberries, creamy avocado, crunchy walnuts, and a tangy homemade blackberry balsamic dressing. Perfect for a light and healthy meal that combines sweet, savory, and nutty flavors.
Ingredients
Scale
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 cook the boneless, skinless chicken breasts until fully cooked through, about 5-7 minutes per side depending on thickness. Once done, remove from heat and let the chicken rest for several minutes before slicing to retain its juices.
- Assemble the Salad: In a large bowl, place the spring mix lettuce as the base. Top evenly with fresh blackberries, sliced avocado, sliced red onion, and chopped walnuts for a mixture of textures and flavors.
- Prepare the Dressing: In a small bowl, mash the additional ½ cup fresh blackberries with a fork. Whisk in Dijon mustard, balsamic vinegar, extra virgin olive oil, honey, soy sauce, salt, and pepper until well combined to create a sweet and tangy blackberry balsamic dressing.
- Finish and Serve: Slice the rested chicken breasts thinly and arrange the slices on top of the salad. Drizzle the prepared dressing over the salad just before serving to maintain freshness and enjoy immediately.
Notes
- Letting the chicken rest after cooking helps keep it juicy and tender.
- You can substitute walnuts with pecans or almonds for a different crunch.
- Adjust the honey in the dressing to your preferred sweetness level.
- For a low-sodium option, reduce or omit the soy sauce in the dressing.
- This salad is best served fresh to keep the avocado from browning.
