Blackberry Chicken Salad Recipe
A refreshing and vibrant Blackberry Chicken Salad featuring juicy marinated and pan-seared chicken breasts served atop fresh baby spinach, crisp cucumber, red onion, creamy avocado, and sweet blackberries, all garnished with tangy feta and toasted walnuts. Dressed with a homemade blackberry balsamic dressing infused with honey and olive oil, this salad is perfect for a light yet satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Marinade Ingredients
- Juice of 1 lime
- 1 tbsp. extra-virgin olive oil
- 1/2 tsp. dried oregano
- 1/4 tsp. chili powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
Dressing Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. blackberry jam
- 1 tsp. honey
- Salt, to taste
Salad Ingredients
- 1 tbsp. extra-virgin olive oil (for cooking)
- 5 cups packed baby spinach
- 1 Persian cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1 avocado, sliced
- 6 oz. blackberries
- 1/4 cup crumbled feta cheese
- 1/4 cup walnuts, toasted
Instructions
- Prepare the Marinade: In a small bowl, mix the lime juice, 1 tablespoon olive oil, dried oregano, chili powder, salt, and black pepper. This marinade will infuse the chicken with bright and zesty flavors.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for up to 2 hours or leave at room temperature for at least 30 minutes to allow the flavors to penetrate the meat.
- Make the Dressing: Whisk together 1/4 cup olive oil, balsamic vinegar, blackberry jam, honey, and a pinch of salt in a medium bowl until the dressing is well combined. Cover and refrigerate until ready to use. The dressing can be made up to one week in advance.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Remove chicken from marinade and discard any leftover marinade. Cook chicken breasts for about 8 to 10 minutes per side, or until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken and let it rest on a cutting board for 5 minutes.
- Assemble the Salad: Divide the baby spinach evenly among serving bowls. Top with sliced chicken, Persian cucumber, red onion, avocado slices, blackberries, crumbled feta, and toasted walnuts.
- Add Dressing and Toss: Drizzle the blackberry balsamic dressing over the salad and toss gently to combine all ingredients and coat evenly. Serve immediately for the freshest flavors.
Notes
- Marinate chicken for at least 30 minutes to absorb flavors but no longer than 2 hours to avoid over-acidifying the meat.
- The dressing can be prepared up to one week ahead and stored refrigerated for convenience.
- Use fresh, ripe blackberries for the best taste and texture.
- To toast walnuts, dry roast them in a skillet over medium heat until fragrant, about 3-5 minutes, stirring frequently to prevent burning.
- Allow the cooked chicken to rest before slicing to keep it juicy.
Keywords: blackberry chicken salad, healthy chicken salad, spinach salad, summer salad, berry dressing, grilled chicken salad, feta cheese, toasted walnuts
Find it online: https://flavorsbymaya.com/blackberry-chicken-salad-recipe/
