Blackberry Balsamic Grilled Chicken Salad Recipe
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.
- 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
