Introduction

This Blackberry Balsamic Grilled Chicken Salad is a vibrant and refreshing meal perfect for warm days or when you want something light yet satisfying. Featuring tender grilled chicken, fresh berries, creamy goat cheese, and a tangy balsamic dressing, it’s a delightful mix of flavors and textures that will impress at any table.

Blackberry Balsamic Grilled Chicken Salad Recipe - Recipe Image

Ingredients

2 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons balsamic vinegar (for marinade)
2 tablespoons olive oil (for marinade)
1 teaspoon honey (for marinade)
1 teaspoon minced garlic
4 oz goat cheese, chilled and sliced into rounds
1/2 cup all-purpose flour
1 egg, beaten
1 cup breadcrumbs
Oil for frying
6 cups mixed greens (such as spinach, arugula, and/or spring mix)
1 cup blackberries
1 cup raspberries
1 ripe avocado, sliced
1/2 cup chopped walnuts
1/4 red onion, thinly sliced
1/4 cup balsamic vinegar (for vinaigrette)
1/4 cup olive oil (for vinaigrette)
1 tablespoon honey (for vinaigrette)
Salt and pepper, to taste (for vinaigrette)

Instructions

Step 1: Preheat your grill to medium-high heat.
Step 2: Season the chicken breasts with salt and pepper. In a small bowl, whisk together 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon honey, and minced garlic. Pour the marinade over the chicken breasts and let them marinate for at least 30 minutes.
Step 3: Prepare three shallow bowls: one with flour, one with beaten egg, and one with breadcrumbs. Dredge each slice of goat cheese first in flour, then dip in beaten egg, and coat with breadcrumbs.
Step 4: Heat oil in a skillet over medium heat. Fry the coated goat cheese slices until golden brown and crispy on both sides. Remove and drain on paper towels.
Step 5: Grill the marinated chicken breasts for 6-8 minutes on each side, until cooked through and grill-marked. Remove and let rest for a few minutes, then slice thinly.
Step 6: In a small bowl, whisk together 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 tablespoon honey, salt, and pepper to make the vinaigrette.
Step 7: In a large bowl, combine mixed greens, blackberries, raspberries, sliced avocado, chopped walnuts, and sliced red onion.
Step 8: Drizzle the vinaigrette over the salad and toss gently until evenly coated.
Step 9: Divide the salad onto plates, top with sliced grilled chicken, and garnish with crispy fried goat cheese rounds. Serve immediately.

Tips & Variations

For a lighter version, bake the goat cheese slices instead of frying to reduce oil content.
Try using pecans or almonds instead of walnuts for a different crunch and flavor profile.
If fresh blackberries are not available, frozen berries can be thawed and used without changing the taste significantly.
To add extra protein, sprinkle some toasted quinoa or chickpeas on top.

Storage

Store leftover grilled chicken separately in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh, but you can keep the mixed greens and berries chilled separately for up to 1 day. Reheat the chicken gently in a skillet or microwave before serving. Avoid storing the salad tossed with dressing to keep the greens crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of goat cheese?

Yes, fresh mozzarella or feta cheese work well as alternatives, offering a creamy texture and complementing the salad flavors.

How do I know when the grilled chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). It should also be firm to the touch and no longer pink in the center.

Blackberry Balsamic Grilled Chicken Salad Recipe

Print Recipe

★★★★★

4.5 from 51 reviews

This Blackberry Balsamic Grilled Chicken Salad combines juicy grilled chicken marinated in a tangy balsamic mixture with fresh mixed greens, vibrant blackberries and raspberries, creamy avocado, crunchy walnuts, and crisp red onion. It’s topped with crispy fried goat cheese rounds for a delightful contrast of textures and flavors, all dressed in a homemade balsamic vinaigrette. This fresh and flavorful salad is perfect for a light lunch or a healthy dinner.

Author: Dana
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 2 servings 1x
Category: Salad
Method: Grilling
Cuisine: American

Ingredients

Scale

Chicken and Marinade

2 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon honey
1 teaspoon minced garlic

Goat Cheese Coating and Frying

4 oz goat cheese, chilled and sliced into rounds
1/2 cup all-purpose flour
1 egg, beaten
1 cup breadcrumbs
Oil for frying

Salad

6 cups mixed greens (such as spinach, arugula, and/or spring mix)
1 cup blackberries
1 cup raspberries
1 ripe avocado, sliced
1/2 cup chopped walnuts
1/4 red onion, thinly sliced

Vinaigrette

1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon honey
Salt and pepper, to taste

Instructions

Prepare the Grill: Preheat your grill to medium-high heat to ensure it is hot enough to properly sear the chicken and develop those delicious grill marks.
Marinate the Chicken: Season the chicken breasts with salt and pepper. In a small bowl, whisk together balsamic vinegar, olive oil, honey, and minced garlic. Pour this marinade over the chicken breasts and let them marinate for at least 30 minutes to absorb the flavors.
Prepare the Goat Cheese: Set up three shallow bowls for dredging: one with flour, one with the beaten egg, and one with breadcrumbs. Coat each slice of goat cheese by first dredging in flour, then dipping into the beaten egg, and finally coating with breadcrumbs. Heat oil in a skillet over medium heat and fry the coated goat cheese rounds until golden brown and crispy on both sides. Remove and drain on paper towels to remove excess oil.
Grill the Chicken: Remove the chicken from the marinade and grill for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Once cooked, remove from grill and allow to rest for a few minutes before slicing thinly.
Make the Vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper until emulsified and smooth.
Assemble the Salad: In a large salad bowl, combine the mixed greens, blackberries, raspberries, sliced avocado, chopped walnuts, and thinly sliced red onion to create a vibrant base.
Dress the Salad: Drizzle the prepared balsamic vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated without bruising the berries or avocado.
Serve: Divide the salad onto serving plates, top each with the sliced grilled chicken breasts, and garnish with the crispy fried goat cheese rounds for an irresistible combination of flavors and textures.

Notes

Make sure to chill the goat cheese before slicing to ensure clean cuts.
You can substitute walnuts with pecans or almonds if desired.
For a lighter option, bake the goat cheese slices at 375°F for 10-12 minutes instead of frying.
Use fresh berries for the best flavor; frozen berries can make the salad watery.
Allow the chicken to rest after grilling to keep it juicy.
This salad is best served immediately to enjoy the contrast between warm chicken and crispy goat cheese with fresh salad.

Keywords: blackberry balsamic grilled chicken salad, grilled chicken salad, goat cheese salad, summer salad recipe, berry salad, balsamic vinaigrette salad