Balsamic Blackberry Chicken Salad

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My balsamic blackberry chicken salad is a simple meal you can make in 25 minutes or less! My husband, Tyler, and I absolutely love enjoying it for lunch during the summer. It’s so refreshing, and the homemade balsamic dressing is packed with flavor. I hope you love it as much as we do!

Inspiration Behind My Balsamic Blackberry Chicken Recipe

Blackberries are one of those things that I could take or leave, but I really wanted to develop a blackberry recipe for berry season. I wanted to do something refreshing and light that would be perfect for summer. So, I came up with a salad!

Tyler and I love pan-seared chicken, and my Italian chopped salad has become one of our favorite sides, so I mixed the two together, added blackberries, and this salad was born!

Why We Love This Salad (And Think You Will Too!)

• Restaurant Quality: It tastes even better than restaurant salad!
• Homemade Dressing: It’s super easy to whip up with only a few ingredients
• Simple Steps: The steps are super simple and easy to follow.
• Wholesome Ingredients: Each ingredient is wholesome, no additives here.

Ingredients You Need to Make Blackberry Chicken Salad

Note: Please see the recipe card at the bottom of this blog post for measurements

Ingredients For the Pan-Seared Chicken

• avocado oil: or any high-heat oil like coconut oil
• large boneless, skinless chicken breast: or two small
• sea salt: this is my favorite wholesome salt option
• ground black pepper: adds great flavor, freshly ground or pre-ground both work

Homemade Balsamic Dressing Ingredients

• balsamic vinegar: try to find a brand that has minimal ingredients
• raw honey: unfiltered raw honey is best
• avocado oil: or olive oil
• fresh garlic clove: this adds such a delicious savory flavor
• sea salt: this is my favorite wholesome salt option

Ingredients For the Salad

• iceberg lettuce: I like to use organic but you can use regular
• romaine lettuce: I like to use organic but you can use regular
• blackberries: organic is best for flavor but regular works too
• red onion: I like to use organic but you can use regular
• freshly grated Parmesan cheese: I don’t recommend using processed Parmesan cheese

Substitutions & Variations

• Substitute fresh garlic for garlic powder if desired.
• Swap red onion for yellow or white. They all work.
• Use raspberries instead of blackberries if you want to mix it up.

Helpful Kitchen Tools to Make this Recipe

This section contains affiliate links to items I use and love for this recipe. As an Amazon Associate, I earn from qualifying purchases.

• Stainless Steel Skillet
• Tongs
• Cutting Board
• Chef’s Knife
• Large Glass Bowl (my favorite for this recipe!)
• Whisk

My Tips for Making This Chicken Blackberry Salad

1. Read the entire recipe before you get started so you know what to expect.
2. Follow the recipe exactly how I’ve written it the first time you make it. I’ve developed and tested it many times to ensure it’s successful.
3. Use organic or locally grown produce for the best flavor.
4. Rinse and dry your lettuce with cool water and ensure it’s dry before adding to the salad bowl.
5. Eat immediately after adding the dressing to prevent soggy salad.

How to Make Blackberry Chicken Salad

Note: Please see the recipe card at the bottom of this blog post for the full written recipe.

Pan-Sear the Chicken

Heat avocado oil in a medium to large sized skillet over medium heat.

While oil is warming, cut chicken breast into small bite sized pieces (about 1/2 inch each). Add diced chicken into a bowl with salt and pepper. Stir to evenly coat.

When oil is hot, add chicken to pan. Let chicken pieces cook on one side for 4-5 minutes. Don’t move them while cooking. Once golden brown, flip each piece. Cook an additional 4-5 minutes or until golden brown and fully cooked. Once cooked off heat and let cool slightly.

Make the Homemade Balsamic Salad Dressing

While chicken is cooking, make the dressing by adding balsamic vinegar, honey, avocado oil, minced garlic, and sea salt to a mixing bowl. Stir to combine and set aside.

Make the Salad

Rinse and dry iceberg and romaine lettuce leaves. Then use your hands to shred them or roughly chop with a knife into smaller pieces. Add both to a large salad or mixing bowl.

Add chopped blackberries, diced onion, and parmesan cheese to the bowl. Stir to evenly distribute all ingredients.

Add cooked and slightly cooled chicken and dressing. Toss together and serve immediately. If you don’t plan on eating the whole thing, add dressing to individual bowls. Enjoy!

Can I use frozen blackberries?

Yes, just be sure to thaw them overnight in the refrigerator and drain off any excess liquid. They will be a little mushy.

How can I turn this into a blackberry grilled chicken salad?

Follow the directions exactly, except instead of pan-searing the chicken bites in avocado oil, grill them.

My Favorite Way to Serve Blackberry Chicken Salad

I love serving this salad by itself for lunch during the summer! It’s such a light and refreshing meal. But if you’re looking for a side to go with it, here are a few ideas:

Sides to Serve with This Salad

• Sourdough Hawaiian Rolls
• Sourdough Angel Biscuits
• Honey Sourdough Cornbread
• Sheet Pan Lemon Potatoes 
• Sourdough Pesto Garlic Bread
• Sourdough Garlic Knots

Leftover Storage Instructions

This salad will last in the fridge for 2–3 days in an airtight container. It can get soggy from the moisture of the berries.

If you don’t plan to eat the entire bowl of salad, keep the dressing off and add as much as you want to your bowl(s). This will help keep any leftover salad from getting super soggy.