Balsamic Blackberry Chicken Salad
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!
Ingredients
For the Chicken
- 2 tsp avocado oil
- 1 large boneless skinless chicken breast (or 2 small)
- 1 tsp sea salt
- 1/2 tsp ground black pepper
For the Dressing
- 3 Tbsp balsamic vinegar
- 2 tsp raw honey (unfiltered is best)
- 1 tsp avocado oil
- 1 clove of fresh garlic, minced ( or 1/2 tsp garlic powder)
- 1/2 tsp sea salt
For the Salad
- 1/2 of an iceberg lettuce (I use organic)(rinse and pat dry before using)
- 1/2 of a romaine lettuce (I use organic)(rinse and pat dry before using)
- 1 cup blackberries, roughly chopped into pieces (I use organic)(rinse and pat dry before using)
- 1/2 cup red onion, finely diced
- 1 cup freshly grated Parmesan cheese
Instructions
Cook 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 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!
Notes
You can double this recipe if desired. Please see blog post for tips, storage instructions, and other information.
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A Note From Molly – This recipe was developed and tested by me, NEVER AI (artificial intelligence). My recipes here on Plum Branch Home are created with purpose and cherished in our own home. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
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