Blackberry Balsamic Grilled Chicken Salad
Prep Time 10 minutes Cook Time 20 minutes Total Time 29 minutes Description
This Blackberry Balsamic Grilled Chicken Salad brings together the tangy sweetness of fresh blackberries, the deep richness of balsamic dressing, and the smoky char of perfectly grilled chicken to create a truly unforgettable dish.Packed with nutrient-rich greens, creamy avocado, and crunchy toasted nuts, this salad offers a delightful mix of textures and flavors, making it an excellent choice for a wholesome, satisfying meal. Whether you’re looking for a light yet protein-packed lunch, a refreshing summer dinner, or an elegant dish for entertaining, this salad delivers flavor, nutrition, and visual appeal in every bite.
Ingredients
- boneless, skinless chicken breasts
- Salt and pepper, to taste
- balsamic vinegar
- olive oil
- honey
- minced garlic
- goat cheese, chilled and sliced into rounds
- all-purpose flour
- egg, beaten
- breadcrumbs
- Oil for frying
- mixed greens (such as spinach, arugula, and/or spring mix)
- blackberries
- raspberries
- ripe avocado, sliced
- chopped walnuts
- red onion, thinly sliced
- balsamic vinegar
- olive oil
- honey
- Salt and pepper, to taste
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Instructions
- Prepare the Grill: Preheat your grill to medium-high heat.
- 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 the marinade over the chicken breasts and let them marinate for at least 30 minutes.
- Prepare the Goat Cheese: Set up three shallow bowls: one with flour, one with beaten egg, and one with breadcrumbs. Dredge each slice of goat cheese in flour, then dip it in the beaten egg, and finally coat it with breadcrumbs. Heat oil in a skillet over medium heat and fry the coated goat cheese slices until golden brown and crispy on both sides. Remove from the skillet and set aside on paper towels to drain excess oil.
- Grill the Chicken: Grill the marinated chicken breasts for 6-8 minutes on each side, or until they are cooked through and have grill marks. Remove from the grill and let them rest for a few minutes before slicing them thinly.
- Make the Vinaigrette: Whisk together balsamic vinegar, olive oil, honey, salt, and pepper in a small bowl.
- Assemble the Salad: In a large salad bowl, combine mixed greens, blackberries, raspberries, sliced avocado, chopped walnuts, and thinly sliced red onion.
- Dress the Salad: Drizzle the balsamic vinaigrette over the salad and toss until everything is evenly coated.
- Serve: Divide the salad onto serving plates, top each portion with sliced grilled chicken, and garnish with crispy fried goat cheese rounds.