Description
This Blackberry Chicken Salad is a fresh, vibrant mix of juicy chicken, sweet blackberries, creamy avocado, and crunchy walnuts, tossed in a homemade tangy-sweet blackberry dressing. Perfect for a quick, healthy lunch or a light dinner that feels gourmet without the effort.
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
- Heat a cast iron skillet over medium-high heat and cook the chicken breasts until fully cooked through (about 5–7 minutes per side). Remove, tent with foil, and let rest.
- In a large bowl, add the spring mix lettuce as the base.
- Arrange the fresh blackberries, sliced avocado, red onion, and chopped walnuts over the greens.
- In a medium bowl, combine blackberries, Dijon mustard, balsamic vinegar, olive oil, honey, and soy sauce. Mash the berries with a fork and whisk until combined. Season with salt and pepper.
- Slice the rested chicken and place on top of the salad.
- Drizzle the dressing over the salad and serve immediately.
Notes
- For extra flavor, lightly toast the walnuts before adding.
- Use ripe but firm avocado for the best texture.
- Dressing can be made ahead and stored in the fridge for up to 3 days.
- Swap walnuts for pecans or almonds if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg