Blackberry Chicken Salad
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
This salad celebrates spring in the most delicious way from the first bite to the last forkful!
Featuring Heinen’s Spring Mix as a bed for flavorful toppings like ripe blackberries, tangy goat cheese, crunchy pecans, and pan-seared chicken, the flavors and textures of this salad are sure jazz up your weekday lunch routine or excite guests at a weekend brunch or spring celebration!
The true star of this salad is the homemade blackberry vinaigrette! Created in a matter of minutes with only a handful of ingredients, the color alone is reason enough to make it for yourself but once you give it a taste, you’ll be tempted to sip it from the jar. It’s the perfect balance of tart and sweet and so delicious paired with chicken, goat cheese, and pecans!
Why You’ll Love This Recipe
- It’s beautiful and balanced. This salad is just as nutritious as it is gorgeous! Filled with fresh greens, ripe berries, nuts for healthy fat, and chicken for wholesome protein, one serving is sure to keep your belly full and yor taste buds satisfied until your next meal.
- It’s easy to make. Salads should not be complicated and this recipe proves it! All you have to do to make it in your own kitchen is sear the chicken, blend the vinaigrette, and assemble. You could even use rotisserie chicken and make the vinaigrette in advance to save on time.
- It’s versatile. This salad is so delicious you will want to enjoy it for every meal. The good news is, you can! This recipe would make a great meal-prepped lunch or side dish for a special gathering!
Blackberry Chicken Salad
Servings: 4
Ingredients
For the Salad
- 1 lb. Gerber’s CARE Certified boneless skinless chicken breast thin sliced cutlets
- Kosher salt and black pepper
- Heinen’s organic dried thyme
- 1 Tbsp. Heinen's olive oil or avocado oil
- 8 cups Heinen’s spring mix
- ¼ large red onion, thinly sliced
- 1 large avocado, chopped
- ½ cup Heinen’s crumbled goat cheese
- ½ cup Heinen's pecans, chopped
- 1 package blackberries, rinsed
For the Blackberry Vinaigrette
- Heaping ½ cup fresh blackberries
- 3 Tbsp. Heinen’s balsamic vinegar
- 3 Tbsp. Heinen’s avocado oil
- 1 Tbsp. Heinen's honey
- ½ tsp. Dijon mustard
- A large pinch of kosher salt, to taste
- 1 Tbsp. water
Instructions
- Season the chicken on both sides with kosher salt, pepper, and thyme to taste. Heat the oil in a large nonstick skillet over medium heat. Once hot, add the chicken cutlets in a single layer. Cook for 3-4 minutes per side, or until the internal temperature reaches 165˚F. Transfer the chicken to a plate and allow to rest for 5 minutes before slicing.
- Arrange the spring mix as the base of the salad in a large, wide bowl or serving platter. Gently toss in the red onion, avocado, goat cheese, pecans, and blackberries. Top with the sliced chicken.
- To make the vinaigrette, combine all of the ingredients together in a blender or food processor. Blend until smooth. Add more water for a thinner consistency. Season with more salt to taste.
- Toss the salad with the dressing, or serve on the side.
