This blackberry chicken salad is full of fresh and juicy blackberries and drizzled over with a blackberry balsamic vinegar dressing. Load on the roasted chicken to make the salad a meal.

Plate of Blackberry Chicken Salad

Blackberry Chicken Salad

This salad is a textural delight! Walnuts add crunch, avocado adds creaminess, and red onions add a little kick. Blackberries are in full bloom this summer, so naturally, you HAVE to add them to your summer salads. The sweet dressing over savory and succulent chicken strips will keep your eaters coming back for seconds!

blackberry dressing

Balsamic Dressing

Just look a the texture of that dressing, can’t you just taste the flavor! This sweet and savory salad needs to be on your dinner table, pronto! The dressing is so good and so easy to prepare. 

Blackberry Dressing on a fresh chicken salad

More Delicious Salads

4.93 from 13 votes

Blackberry Balsamic Chicken Salad

Prep Time 10 minutes
Cook Time 10 minutes
marinate 30 minutes
Total Time 20 minutes
This blackberry chicken salad is full of fresh and juicy blackberries and drizzled over with a blackberry balsamic vinegar dressing.



  • ½ pound boneless, skinless, chicken breasts
  • 6 cups spring mix lettuce
  • 1 cup fresh blackberries
  • 1 medium avocado, sliced
  • ¼ cup red onion, sliced
  • ¼ cup chopped walnuts


  • ½ cup fresh blackberries
  • 2 teaspoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1 teaspoon soy sauce
  • salt and pepper to taste


  • Saute the chicken in a cast iron skillet over medium-high heat until fully cooked through. Tent with foil and let rest while preparing the rest of the salad.
  • Add the spring mix lettuce to a large bowl. Arrange the blackberries, avocado, red onion, and walnuts on top of the bed of lettuce. Set aside.
  • In a medium bowl, combine the dressing ingredients except for the salt and pepper. Use a fork to mash the blackberries to release the juices. Whisk to combine. Season with salt and pepper to taste.
  • Slice the cooked chicken and set over the salad. Drizzle with dressing. Serve immediately.


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You can tag me at @iamhomesteader.

Adapted from Closet Cooking. Photography by The PKP Way.

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Reader Comments

  1. 5 stars
    Making for the last time tonight. Heading towards fall food, so many recipes of yours to try. We love this, just wanted you to know. I think I commented once before about it. When you’re good you need to know. Thanks so much.

  2. I love all these dickheads that say they love the recipe but…..made all these modifications. So then it’s not the same recipe. Bunch of twats.

  3. Could the berries be cooked in a pan with the honey and balsamic til it reduces and then add remaining ingredients? Sounds delicious

  4. 5 stars
    This is our favorite Salad! We eat it once a week as it is so delicious. My husband calls it the $205salad as it says it would cost at least this much to order out per plate.

  5. 5 stars
    This is excellent! I pulsed the dressing in a food processor to make it slightly faster. I also added some smoked mushrooms but other than that, kept to the recipe 100%. Yummy!

  6. 4 stars
    This recipe was fantastic! I made some modifications.
    Took out walnuts (I don’t like them) and added a lighted toasted crouton from fresh bread to keep it light.
    Added raspberries with the black berries fro more color.
    Everything else I kept the same. Amazing.

  7. 5 stars
    Best summer recipe I’ve made! I subbed raspberries for blackberries, and wheatberries for the walnuts, and it was fantastic. Great dressing. Thanks for the recipe!

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