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freshly made balsamic blackberry chicken salad
Molly LaFontaine

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!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 to 4 servings
Step-By-Step Mode

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
  1. Heat avocado oil in a medium to large sized skillet over medium heat.
  2. 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.
  3. 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
  1. 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
  1. 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.
  2. Add chopped blackberries, diced onion, and parmesan cheese to the bowl. Stir to evenly distribute all ingredients.
  3. 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!

Video

Notes

You can double this recipe if desired. Please see blog post for tips, storage instructions, and other information.
Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
 
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!
 
Here at Plum Branch Home we’re serving God by loving our families one simple, wholesome, made from scratch recipe at a time!
 
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