Blackberry Balsamic Grilled Chicken Salad Recipe
A vibrant and flavorful Blackberry Balsamic Grilled Chicken Salad featuring marinated grilled chicken breasts, fresh berries, creamy avocado, crunchy walnuts, and crispy fried goat cheese rounds, all tossed in a tangy balsamic vinaigrette. Perfect for a light yet satisfying meal that balances savory and sweet notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Scale
For the 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
For the Fried Goat Cheese
- 4 oz goat cheese, chilled and sliced into rounds
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup breadcrumbs
- Oil for frying
For the 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
For the 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 and ready for cooking the chicken.
- Marinate the Chicken: Season the chicken breasts with salt and pepper. In a small bowl, combine balsamic vinegar, olive oil, honey, and minced garlic to create a marinade. Pour this marinade over the chicken breasts and let them soak up the flavors for at least 30 minutes.
- Prepare the Goat Cheese: Arrange three shallow bowls with flour, beaten egg, and breadcrumbs, respectively. Coat each goat cheese slice by first dredging it in flour, then dipping it in the beaten egg, and finally coating it with breadcrumbs. Heat oil in a skillet over medium heat and fry each piece until golden brown and crispy on both sides. Drain on paper towels to remove excess oil.
- Grill the Chicken: Place the marinated chicken breasts on the preheated grill and cook for 6-8 minutes on each side. Grill until cooked through and marked with grill lines. Once done, remove from the grill and let rest for a few minutes before slicing thinly.
- Make the Vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, honey, and season with salt and pepper to taste to form a balanced dressing.
- Assemble the Salad: In a large bowl, mix together the mixed greens, blackberries, raspberries, sliced avocado, chopped walnuts, and thinly sliced red onion.
- Dress the Salad: Pour the balsamic vinaigrette over the salad ingredients and toss gently to ensure all components are evenly coated with the dressing.
- Serve: Plate the salad and top each serving with sliced grilled chicken and crispy fried goat cheese rounds for a delicious and visually appealing finish.
Notes
- Ensure the goat cheese is chilled before slicing for easier handling during breading and frying.
- Marinating the chicken for longer than 30 minutes (up to 2 hours) will deepen the flavor.
- You can substitute goat cheese with feta if preferred, but the texture will differ.
- To make this gluten free, use gluten-free flour and breadcrumbs for the goat cheese coating.
- Use fresh berries for the best flavor and texture in the salad.
- Letting the grilled chicken rest before slicing helps retain its juices and keeps it tender.
Keywords: blackberry salad, balsamic grilled chicken, goat cheese salad, summer salad, grilled chicken recipe, berry salad, crispy goat cheese
