Blackberry Balsamic Grilled Chicken Salad
This refreshing salad features grilled chicken breasts served over a bed of mixed greens, topped with fresh blackberries, crumbled feta cheese, and toasted nuts, all drizzled with a homemade blackberry balsamic dressing. Perfect for a light summer meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 6 cups mixed greens (such as spinach, arugula, and romaine)
- 1 cup fresh blackberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped pecans or walnuts, toasted
- 1/4 cup thinly sliced red onion
- 1/2 cup fresh blackberries (for dressing)
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup extra virgin olive oil
Instructions
- Preheat grill to medium-high heat.
- Season chicken breasts with salt and pepper on both sides.
- Grill chicken for 6-7 minutes per side, or until fully cooked (internal temperature reaches 165°F or 75°C). Remove from grill and let rest for 5 minutes before slicing.
- While the chicken is grilling, prepare the dressing. In a blender or food processor, combine the blackberries, balsamic vinegar, honey, and olive oil. Blend until smooth. Season with salt and pepper to taste.
- In a large salad bowl, combine the mixed greens, fresh blackberries, crumbled feta cheese, toasted pecans or walnuts, and sliced red onion.
- Slice the grilled chicken breasts and arrange them on top of the salad.
- Drizzle the blackberry balsamic dressing over the salad or serve it on the side.
- Toss the salad gently to coat everything evenly with the dressing.
- Serve immediately as a refreshing and flavorful summer salad.
Nutrition
- Calories: 460
- Sugar: 12g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg