Looking for a salad that’s far from boring? This Blackberry Balsamic Chicken Salad hits all the right notes: juicy grilled chicken infused with a tangy-sweet vinaigrette, creamy avocado, fresh blackberries, crunchy walnuts, and the star of the show—golden-fried goat cheese. It’s vibrant, satisfying, and surprisingly easy to make. Whether for a special lunch or a light dinner, this dish is sure to impress.
Ingredients:
For the Salad:
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½ lb (225g) chicken breasts
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6 cups mixed salad greens (arugula, spinach, romaine, etc.)
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1 cup fresh blackberries
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1 ripe avocado, sliced
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¼ cup thinly sliced red onion
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¼ cup chopped walnuts
For the Fried Goat Cheese:
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8 oz (225g) goat cheese (in a log or small balls)
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¼ cup all-purpose flour
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1 large egg, beaten
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1 cup panko breadcrumbs
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Neutral oil for frying
For the Blackberry Balsamic Vinaigrette:
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½ cup blackberries
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2 tbsp white balsamic vinegar
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2 tbsp extra virgin olive oil
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2 tbsp honey
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2 tsp Dijon mustard
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1 tsp tamari or soy sauce
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1 large clove garlic, minced
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Salt & pepper to taste
Directions:
1. Make the Vinaigrette
In a blender or food processor, blend together the blackberries, white balsamic vinegar, olive oil, honey, Dijon mustard, tamari, garlic, salt, and pepper until completely smooth. Set aside.
2. Marinate the Chicken
Place the chicken breasts in a shallow dish or ziplock bag. Pour half of the vinaigrette over the chicken and let it marinate for at least 30 minutes, or up to overnight in the fridge.
3. Prepare the Fried Goat Cheese
Slice the goat cheese into rounds (or roll into balls). Dredge each piece in flour, then dip into the beaten egg, and finally coat with panko breadcrumbs. Fry in a pan with hot oil over medium heat until crisp and golden, about 1–2 minutes per side. Transfer to a paper towel-lined plate to drain.
4. Grill the Chicken
Remove chicken from marinade. Grill on a preheated grill or stovetop grill pan over medium-high heat for 2–5 minutes per side, or until fully cooked and slightly charred. Let rest for a few minutes, then slice.
5. Assemble the Salad
In a large bowl or platter, layer the mixed greens, blackberries, avocado slices, red onion, and walnuts. Drizzle with the remaining vinaigrette. Top with the sliced grilled chicken and warm fried goat cheese. Serve immediately.
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Recipe Tips & Swaps:
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No Grill? Pan-sear the chicken for a juicy, caramelized finish.
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Dairy-Free? Try crispy tofu cubes instead of goat cheese.
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Nut-Free? Skip the walnuts or substitute with roasted seeds (sunflower, pumpkin).
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Low-Carb? Use almond flour instead of regular flour and breadcrumbs for the cheese.
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Out of blackberries? Try raspberries or pomegranate seeds for a similar sweet-tart flavor.
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Want it extra creamy? Add a dollop of Greek yogurt or a few crumbles of blue cheese.
Final Thoughts:
This salad is more than just a side—it’s a full, satisfying meal that brings gourmet flavor to your everyday table. The combination of textures and contrasting flavors is what makes it truly unforgettable. Ideal for a cozy night in, a dinner with friends, or even meal prep for the week (just keep the goat cheese separate until serving!).
