Description
This Blackberry Chicken Salad is a fresh and vibrant meal combining tender shredded chicken breast, mixed salad greens, juicy blackberries, creamy goat cheese, crunchy toasted pecans, and ripe avocado. Tossed with a tangy homemade dressing made from olive oil, balsamic vinegar, honey, and Dijon mustard, this gluten-free salad offers a perfect balance of sweet, savory, and nutty flavors. Ideal for a light lunch or a healthy dinner, it’s quick to prepare with no cooking required.
Ingredients
Scale
Salad
- 2 cups cooked and shredded chicken breast
- 4 cups mixed salad greens
- 1 cup fresh blackberries
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup chopped pecans or walnuts (toasted)
- 1/4 cup thinly sliced red onion
- 1 avocado (sliced)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined and smooth.
- Assemble the Salad: In a large mixing bowl or on a serving platter, combine the mixed salad greens, shredded chicken, fresh blackberries, crumbled goat cheese, toasted pecans, thinly sliced red onion, and sliced avocado.
- Toss the Salad: Drizzle the prepared dressing evenly over the salad ingredients. Gently toss everything together to ensure all components are well coated without mashing the delicate berries or avocado.
- Serve Immediately: Plate the salad and serve right away to enjoy the freshness and vibrant flavors at their best.
Notes
- Grilled chicken can be used instead of plain shredded chicken for a smoky depth of flavor.
- Feel free to substitute feta cheese for goat cheese according to your preference.
- Use almonds or sunflower seeds instead of pecans for a different nutty crunch.
- For added brightness, drizzle with poppy seed dressing or a splash of fresh lemon juice just before serving.
