Grilled Blackberry Balsamic Chicken Salad Recipe
This Grilled Blackberry Balsamic Chicken Salad is a vibrant and fresh dish combining juicy, marinated grilled chicken with a tangy blackberry balsamic glaze. Served atop a bed of crisp salad greens with creamy avocado, crumbled feta, roasted asparagus, and crunchy walnuts, this salad is perfect for a light yet flavorful meal that balances sweet, savory, and tangy notes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 5 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Chicken Marinade
- 1.5 lbs chicken breast
- 1 cup blackberries (mashed with fork)
- 1/4 cup balsamic vinegar
- 1/3 cup avocado or olive oil (high heat oil)
- 1/2 tablespoon stoneground mustard
- 1 teaspoon minced garlic
- 1/2 teaspoon salt and pepper (or to taste)
Blackberry Balsamic Glaze
- 1 cup blackberries
- 1/4 cup balsamic vinegar
- 1 teaspoon tapioca starch (optional; for quicker thickening)
Salad
- Salad greens (enough to serve 4 plates)
- 1 ripe medium avocado (flesh removed and sliced)
- 4 oz feta cheese (crumbled)
- 1 lb asparagus (grilled or roasted with oil and garlic salt)
- Walnuts (to taste)
- Additional blackberries (for topping)
Instructions
- Marinate the Chicken: In a medium bowl, combine the mashed blackberries, balsamic vinegar, avocado or olive oil, stoneground mustard, minced garlic, and salt and pepper. Transfer the mixture to a shallow dish or silicone bag. Add the chicken breasts, coating them evenly with the marinade. Cover and refrigerate for at least 30 minutes or overnight for best flavor.
- Grill the Chicken: Preheat the grill to medium-high heat. Remove the marinated chicken breasts from the marinade, reserving some marinade for basting. Place the chicken directly on the grill grates. Grill for approximately 4-5 minutes per side, depending on thickness. When flipping the chicken for the first time, brush with reserved marinade. Discard any remaining marinade. Cook chicken until the internal temperature reaches 165ºF. Remove chicken and set aside on a clean plate.
- Make the Blackberry Balsamic Glaze: In a small pot over medium-high heat, combine 1 cup blackberries and 1/4 cup balsamic vinegar. As the mixture heats, mash the blackberries to release their juices. Simmer for 15-20 minutes, stirring occasionally. For a quicker, thicker glaze, add 1 teaspoon tapioca starch after 10 minutes of simmering. Remove from heat once slightly thickened and set aside.
- Prepare the Salad: Evenly distribute salad greens onto four serving plates. Top each plate with fresh blackberries, crumbled feta cheese, sliced avocado, roasted or grilled asparagus, and walnuts. Place grilled chicken breasts on top of the salad.
- Assemble and Serve: Drizzle the blackberry balsamic glaze generously over the chicken and salad. Optionally, add a balsamic vinaigrette dressing to enhance flavor. Serve immediately and enjoy!
Notes
- Marinating the chicken overnight will deepen the flavor and tenderness.
- If you do not have a grill, you can grill the chicken on a grill pan or sear it in a skillet on the stovetop.
- Using tapioca starch in the glaze helps it thicken faster but is optional for a natural reduction.
- Roasted asparagus can be cooked in the oven at 400°F for about 12-15 minutes with olive oil and garlic salt.
- Walnuts can be toasted lightly to bring out more flavor before adding to the salad.
- For a dairy-free option, omit feta or substitute with a vegan cheese alternative.
