Blackberry Balsamic Chicken Salad
Elevate your summer meals with this blackberry balsamic chicken salad, a refreshing Grilled Chicken Salad featuring juicy blackberries, tender grilled chicken, and crispy fried goat cheese, tossed in a tangy blackberry balsamic vinaigrette. This Balsamic Chicken Salad is a perfect summer recipe for Independence Day celebrations or light dinners, with vibrant flavors and a stunning presentation, it’s an ideal dish for warm-weather gatherings, picnics, or barbecues.
Ingredients
For the Blackberry Balsamic Vinaigrette:
- ½ cup fresh blackberries
- 2 tbsp white balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- 2 tsp Dijon mustard
- 1 tsp tamari or soy sauce
- 1 large clove garlic minced
- Salt and pepper to taste
For the Fried Goat Cheese:
- 8 oz goat cheese sliced into ¼-inch discs or formed into small balls
- ¼ cup all-purpose flour
- 1 large egg lightly beaten
- 1 cup panko breadcrumbs
For the Salad:
- ½ lb chicken breasts about 2 small breasts
- 6 cups lettuce mixed greens or romaine
- 1 cup fresh blackberries
- 1 avocado sliced
- ¼ cup red onion thinly sliced
- ¼ cup walnuts or pistachios or almonds
Instructions
- Make the Blackberry Balsamic Vinaigrette: In a blender or food processor, puree ½ cup blackberries, 2 tbsp white balsamic vinegar, 2 tbsp olive oil, 2 tbsp honey, 2 tsp Dijon mustard, 1 tsp tamari or soy sauce, 1 minced garlic clove, and a pinch of salt and pepper until smooth. Set aside.
- Marinate and Grill the Chicken: Place ½ lb chicken breasts in a resealable bag or shallow dish with half the vinaigrette. Marinate for 30 minutes (or up to overnight in the fridge). Preheat a grill or grill pan to medium-high heat. Grill the chicken for 2-5 minutes per side until cooked through and slightly charred (internal temperature of 165°F). Let cool slightly, then slice.
- Prepare the Fried Goat Cheese: Form 8 oz goat cheese into ¼-inch thick discs or small balls. Set up three bowls: ¼ cup flour in one, 1 beaten egg in another, and 1 cup panko breadcrumbs in the third. Dredge each goat cheese piece in flour, dip in egg, then coat in panko. Heat ¼ inch of oil in a skillet over medium heat. Fry the goat cheese for 1-2 minutes per side until golden and crispy. Drain on paper towels.
- Assemble the Salad: In a large bowl or on a platter, arrange 6 cups lettuce, 1 cup fresh blackberries, 1 sliced avocado, ¼ cup sliced red onion, ¼ cup walnuts, and the sliced grilled chicken. Top with the fried goat cheese. Drizzle with the remaining blackberry balsamic vinaigrette or serve it on the side.
- Serve and Enjoy: Serve immediately for the freshest flavors, perfect as a light main dish or a stunning appetizer for your Independence Day gathering.
Notes
- Marinate Longer: For deeper flavor, marinate the chicken overnight.
- Perfect Goat Cheese: Chill the goat cheese before shaping to make it easier to handle.
- Crisp Coating: Press the panko firmly onto the goat cheese for a sturdy crust.
- Berry Swap: Try raspberries, blueberries, or strawberries if blackberries aren’t available.
- Nut Options: Swap walnuts for pecans or almonds for a different crunch.