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Blackberry Chicken Salad

Blackberry Chicken Salad

The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.

This salad celebrates berry season in the best way by incorporating berries into both the salad and the dressing. You should definitely consider jazzing up your weekday lunch routine with this combination, which would also be lovely served at brunch or a weekend celebration, like a shower. I opted for blackberries, but there’s no reason you can’t use raspberries, or a combination of the two.

Blackberry Chicken Salad

You may be tempted to sip the fresh blackberry vinaigrette from the jar, and I wouldn’t blame you one bit! I truly love this vinaigrette. It’s the perfect balance of tart and sweet and so delicious paired with chicken, goat cheese and pecans.

Blackberry Chicken Salad
Blackberry Chicken Salad
Cook time:
10min
Prep time:
10min
Total time:
20min

Servings:
4

Ingredients

For the Salad

  • 1 lb. Gerber’s CARE Certified boneless skinless chicken breast thin sliced cutlets
  • Kosher salt and black pepper
  • Heinen’s organic dried thyme
  • 1 Tbsp. olive oil or avocado oil
  • 8 cups Heinen’s organic spring mix
  • ¼ large red onion, thinly sliced
  • 1 large avocado, chopped
  • ½ cup Heinen’s crumbled goat cheese
  • ½ cup chopped pecans
  • 1 package blackberries, rinsed

For the Blackberry Vinaigrette

  • Heaping ½ cup fresh blackberries
  • 3 Tbsp. Heinen’s balsamic vinegar
  • 3 Tbsp. Heinen’s avocado oil
  • 1 Tbsp. Heinen's honey
  • ½ tsp. Dijon mustard
  • A large pinch of kosher salt, to taste
  • 1 Tbsp. water

Instructions

  1. Season the chicken on both sides with kosher salt, pepper and thyme to taste. Heat the oil in a large nonstick skillet over medium heat. Once hot, add the chicken cutlets in a single layer. Cook for 3-4 minutes per side, or until the internal temperature reaches 165˚F. Transfer the chicken to a plate and allow to rest for 5 minutes before slicing.
  2. Arrange the spring mix as the base of the salad in a large, wide bowl or serving platter. Gently toss in the red onion, avocado, goat cheese, pecans and blackberries. Top with sliced chicken.
  3. To make the vinaigrette, combine all ingredients together in a blender or food processor. Blend until smooth. Add more water for a thinner consistency. Season with more salt to taste.
  4. Toss the salad with the dressing, or serve on the side.

Blackberry Chicken Salad

Products from the Recipe

Carolyn Hodges headshot
By Carolyn Hodges
Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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