Introduction

This Blackberry Balsamic Grilled Chicken Salad is a delightful combination of fresh flavors and textures. Featuring juicy grilled chicken, a vibrant blackberry balsamic vinaigrette, and crispy fried goat cheese, it’s a perfect meal for a light lunch or dinner. The mix of sweet, tangy, and savory elements will keep you coming back for more.

The dish is a vibrant salad in a wooden bowl placed on a white marbled surface. The base layer is a mix of fresh green and purple leafy greens, with some thin slices of purple onion scattered on top. On one side, there are three golden-brown breaded rounds that look crispy. Next to them, a cluster of light brown walnut pieces rests on the greens. Adjacent to the walnuts, several slices of grilled chicken breast with grill marks are layered neatly, topped with a dark red berry sauce. There are thick slices of fresh green avocado fanned out beside the chicken. The salad is generously garnished with whole blackberries and a drizzle of the same dark berry dressing is spread across the chicken, avocado, and leafy greens, making the dish colorful and appetizing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the blackberry balsamic vinaigrette dressing:

1/2 cup blackberries
2 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon tamari or soy sauce
1 large clove garlic, minced
Salt and pepper to taste

For the fried goat cheese:

8 ounces goat cheese, sliced into 1/4 inch thick discs or formed into small balls
1/4 cup flour
1 large egg, lightly beaten
1 cup panko breadcrumbs (or regular breadcrumbs)

For the salad:

1/2 pound chicken breasts
6 cups lettuce
1 cup blackberries
1 avocado, sliced
1/4 cup red onion, sliced
1/4 cup walnuts (or pistachios or almonds)

Instructions

Step 1: Prepare the blackberry balsamic vinaigrette by pureeing blackberries, white balsamic vinegar, olive oil, honey, Dijon mustard, tamari or soy sauce, minced garlic, salt, and pepper in a food processor or blender until smooth.

Step 2: Make the fried goat cheese by dredging the goat cheese slices or balls in flour, then dipping them in beaten egg, and coating with panko breadcrumbs. Fry in medium-heat oil until lightly golden brown, then drain on paper towels.

Step 3: Marinate the chicken breasts in half of the vinaigrette for at least 30 minutes or up to overnight for more flavor.

Step 4: Grill the marinated chicken over medium-high heat for 2-5 minutes per side until cooked through and slightly charred. Set aside to cool, then slice.

Step 5: Assemble the salad by combining lettuce, blackberries, avocado slices, red onion, and nuts. Top with sliced grilled chicken and crispy fried goat cheese. Drizzle with remaining vinaigrette and serve immediately.

Storage

Store leftover grilled chicken and vinaigrette separately in airtight containers in the refrigerator for up to 3 days. The fried goat cheese is best enjoyed fresh but can be lightly reheated in a skillet for a few minutes to regain crispiness. Assemble the salad just before serving to keep greens fresh.

FAQs

Can I use frozen blackberries for the vinaigrette?

Yes, frozen blackberries work well. Just thaw them before blending to get a smooth dressing.

What if I don’t have panko breadcrumbs?

You can use regular breadcrumbs, crushed crackers, or even crushed cornflakes for a crispy coating on the goat cheese.