Description

A vibrant and refreshing salad featuring marinated grilled chicken, fresh blackberries, avocado, walnuts, and a tangy blackberry balsamic dressing. Perfect for a light yet satisfying meal.

Ingredients

½ pound boneless, skinless chicken breasts

6 cups spring mix lettuce

1 cup fresh blackberries (divided)

1 medium avocado, sliced

¼ cup red onion, sliced

¼ cup chopped walnuts

2 teaspoons Dijon mustard

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

2 tablespoons honey

1 teaspoon soy sauce

Salt and pepper to taste

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Instructions

In a small bowl, whisk together ½ cup blackberries, Dijon mustard, balsamic vinegar, olive oil, honey, soy sauce, salt, and pepper to make a marinade.
Place chicken breasts in a shallow dish or ziplock bag, pour marinade over them, and marinate for at least 30 minutes (up to 2 hours).
Heat a grill pan or skillet over medium heat and cook chicken for 4–5 minutes per side, until internal temperature reaches 165°F (75°C). Let rest before slicing.
In a large bowl, combine spring mix, fresh blackberries, avocado, red onion, and walnuts. Top with sliced chicken.
Blend the remaining blackberries with Dijon mustard, balsamic vinegar, olive oil, honey, soy sauce, salt, and pepper until smooth. Drizzle dressing over the salad and serve.

Notes

Marinate the chicken longer for a deeper flavor.
For a vegetarian version, substitute grilled tofu or tempeh.
Walnuts can be swapped with pecans, almonds, or pine nuts.
For a creamier dressing, add Greek yogurt or buttermilk.
Best served fresh; store salad and dressing separately if preparing ahead.

Nutrition

Serving Size: 1 salad (about 1/2 recipe)
Calories: 420
Sugar: 18g
Sodium: 420mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 28g
Cholesterol: 70mg