Get ready to wow your guests (or loved ones, whoever's lucky enough to be dining with you tonight!) This isn't just any blackberry chicken salad, it's a show-stopper filled with all the good stuff: tender chicken, creamy blue cheese crumbles, and the freshest veggies on a bed of crisp romaine and spinach. I can't wait for you to try it!
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This blackberry salad reminds me of blackberry picking in Scroggins, Texas. It's a small lake town in the middle of nowhere where my father lived. We would pick blackberries at the end of May. By June, they'd all be gone, thanks to the deer!
Now the closest thing to berry picking is gathering wild raspberries that grow alongside Lake Michigan.
Ingredients You'll Need
Blackberries
Choose blackberries with a deep purple or black color, organic (if possible), firm to the touch, and without wrinkles, or leaking juices.
Blue Cheese
When choosing blue cheese at the store, look for varieties with vibrant blue veining throughout. The cheese should be mostly firm with just a slight give at the center.
Veggies
You'll need romaine lettuce, fresh spinach, cucumbers, radish, and red onion.
Chicken
Use chicken breast if you want to serve this blackberry salad in a timely manner. Chicken thighs are also a great option—they will be juicer, and have more flavor, but will take longer to cook. To season the chicken, we are keeping it minimal (but flavorful) with smoked paprika, salt, and pepper.
Blackberry Vinaigrette
If you enjoy fruity vinaigrettes, you'll love this blackberry balsamic vinaigrette made with fresh berries. For a fruit-free option, try my Mediterranean balsamic vinaigrette instead. If you are not keen on balsamic vinaigrettes, try this salad with my very simple Greek salad dressing (made with only 5 ingredients!).
To make the blackberry vinaigrette, blend ⅓ blackberries, 1 tablespoon jam, 3 tablespoons balsamic vinegar, ½ teaspoon dried oregano, salt, and pepper. There will be seeds from the blackberries. Strain for seedless.
Add the blackberry puree to a mixing bowl. Slowly pour in the olive oil while continuing to whisk. There should be no pools of olive oil.
Recipe Tips and Variations
- Chicken: For the chicken, you can use leftover roasted chicken, poached chicken, grilled chicken, or even shredded rotisserie chicken from the store for a time-saving option.
- Blackberries: To prevent the blackberries from bleeding too much color and becoming mushy, wait to add them until just before serving.
- Blue Cheese: Crumble the blue cheese just before adding it to the salad. This helps maintain its texture and prevents it from overwhelming the other flavors.
- Cheese Swap: Not a fan of blue cheese? Try creamy goat cheese, crumbled feta, or shredded Gruyère for a different flavor profile.
- Nuts and Seeds: Add some crunch with toasted walnuts, pecans, almonds, or sunflower seeds.
Storing Leftovers
The key to storing leftover blackberry chicken salad is to keep the dressing separate from the other ingredients. This prevents the greens from wilting and the berries from becoming mushy.
Store the chicken salad (minus the dressing) in an airtight container in the refrigerator. The dressing can be stored in a separate, smaller airtight container; it keeps for 2-3 days in the refrigerator. Discard any leftover salad after that timeframe.
Meal Prep Tips
Pre-Cook the Chicken: For meal prep, cook the chicken a few days in advance. Store it in an airtight container in the refrigerator for up to 3 days.
Prep Other Ingredients: Wash and chop your vegetables and fruits (except blackberries) in advance. Store them in separate airtight containers in the refrigerator.
Prepare the Dressing: Make the dressing ahead of time. It can last for up to a week in the fridge.
When you're ready to eat, toss together the chicken, chopped vegetables, and greens. Top with fresh blackberries, blue cheese, and drizzle with the dressing.
Serve this blackberry chicken salad with a hearty soup like my zuppa toscana (pork-free), or my Mediterranean bean stew (with Aleppo pepper and lamb). For the main meal, try my baked chicken with sour cream and chive or my beef kabobs with a sweet and tangy balsamic barbecue sauce.
PrintBlackberry Chicken Salad with Blackberry Balsamic Vinaigrette
A show-stopping blackberry chicken salad with tender chicken, creamy blue cheese, and fresh veggies on a bed of crisp romaine and spinach
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 people 1x
- Category: Main Course, Salads, Side Dish
- Cuisine: American
Ingredients
Chicken
- 1 5-7 oz boneless, skinless, chicken breast, split into 2 pieces
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- olive oil (to cook the chicken)
Salad Ingredients
- 1 large romaine lettuce, chopped
- 1 (6 oz bag) fresh spinach
- 4 small radish, thinly sliced
- 4 persian cucumbers, cut into fourths lengthwise, thinly sliced
- ¼ red onion, thinly sliced
- 4 oz blue cheese (or to the desired amount)
- 6 oz fresh blackberries
Blackberry Balsamic Dressing
- ⅓ cup fresh blackberries (organic, if possible)
- 1 tablespoon blackberry jam (seedless)
- 3 tablespoons balsamic vinegar
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 5 tablespoons olive oil
- fresh basil for garnish (optional)
Instructions
Cook the Chicken
- Pat the chicken breast dry with paper towels. This helps achieve a crispier sear.
- In a small bowl, combine the smoked paprika, salt, and pepper. Rub the spice mixture all over the chicken breast, coating it evenly.
- Place a large skillet or pan over medium heat on your stovetop. Add the olive oil and swirl to coat the bottom of the pan. Let the oil heat up for about 30 seconds to 1 minute, until it starts to shimmer.
- Carefully place the seasoned chicken breast in the hot pan. Let the chicken sear undisturbed for 3-4 minutes, or until a golden brown crust forms on the bottom. Using tongs, gently flip the chicken breast over. Reduce the heat to medium-low and continue cooking for another 5-7 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Transfer the cooked chicken breast to a plate. Let it rest for 5-10 minutes to allow the juices to redistribute before slicing. Meanwhile, build the salad.
Build the Salad
- In a large bowl, add the romaine and spinach. Arrange the sliced radishes, cucumbers, and onion on top of the greens.
- Crumble the blue cheese over the salad followed by the blackberries.
- Slice the chicken into strips and add it to the salad. Set the plated salad aside and make the vinaigrette.
Blackberry Balsamic Vinaigrette
- Blend blackberries, jam, vinegar, oregano, salt, and pepper until smooth. Ideal for Nutribullet users; double if using a larger blender.
- Blend on high for 30 seconds or until the mixture is smooth and creamy. (There will be seeds from the blackberries. Strain for seedless.)
- Add the blackberry puree to a mixing bowl. Slowly pour in the olive oil while continuing to whisk. There should be no pools of olive oil.
Put it All Together
- Drizzle the blackberry vinaigrette over the blackberry salad, giving it a gentle toss to coat, or serve the vinaigrette in a jar on the side. Garnish with fresh basil (optional).
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