lackberry chicken salad - who else loves fruit in salad? This salad is bright, fresh, and the blackberries are plump and simply perfect. Plus, the dressing has crushed fresh blackberries in it. Okay, let's get cooking!
Recipes

Recipe: Blackberry Chicken Salad

lackberry chicken salad - who else loves fruit in salad? This salad is bright, fresh, and the blackberries are plump and simply perfect. Plus, the dressing has crushed fresh blackberries in it. Okay, let's get cooking!

Blackberry chicken salad – who else loves fruit in salad? This salad is bright, fresh, and the blackberries are plump and simply perfect. Plus, the dressing has crushed fresh blackberries in it. Okay, let’s get cooking!

Ingredients

  • 2 chicken breasts
  • 1 tablespoon of butter
  • 6 cups of mixed greens
  • 1/4 cup diced red onion
  • 1 avocado
  • 1/2 a cucumber
  • 1/4 cup of pumpkin seeds
  • 1 cup of blackberries
  • 3/4 cup of canola oil
  • 1 tablespoon of agave
  • 1/4 cup of lemon juice
  • 8 smashed blackberries
  • 1 tablespoon of dijon mustard
  • 1/2 a tablespoon of poppyseeds
  • salt to taste

First, get your chicken going. You can BBQ your chicken, or cook it like I did in a cast iron pan with a tablespoon of butter. Cook over medium heat, turning every 2-3 minutes (but don’t turn until it releases easily from the pan) until the centre is 165 degrees, should take about 10-12 minutes.

While the chicken is cooking, in a large bowl add the mixed greens and then prep the mix-ins. Dice the red onions, cube up the avocado, and slice the cucumber into bite sized pieces. Then, portion out the pumpkin seeds and blackberries – set the mix-ins aside.

Ingredients

The blackberries are the best part of this dish!

Blackberry time!

Once the chicken is done, let it rest for about 3-5 minutes.

While it’s resting, make the dressing. Smash the 8 blackberries (I did this with my knife, like smashing garlic) and then I gave them a rough chop. Grab a jar and pour in the canola oil, agave, lemon juice, along with the smashed blackberries, and then the mustard, and poppyseeds. Shake and add salt to taste.

Next, dress the mixed greens to your liking (saving a few spoonfuls at least for the chicken), then lay them out on a flat dish and top with the mix-ins. Slice the chicken and lay it on top of the salad and spoon on some extra dressing.

lackberry chicken salad - who else loves fruit in salad? This salad is bright, fresh, and the blackberries are plump and simply perfect. Plus, the dressing has crushed fresh blackberries in it. Okay, let's get cooking!

Done! Time to eat up.

Just last week I made a sweet potato and blackberry salad, and I loved it so much that blackberries might be my new go-to fruit for salad.

lackberry chicken salad - who else loves fruit in salad? This salad is bright, fresh, and the blackberries are plump and simply perfect. Plus, the dressing has crushed fresh blackberries in it. Okay, let's get cooking!
lackberry chicken salad - who else loves fruit in salad? This salad is bright, fresh, and the blackberries are plump and simply perfect. Plus, the dressing has crushed fresh blackberries in it. Okay, let's get cooking!
lackberry chicken salad - who else loves fruit in salad? This salad is bright, fresh, and the blackberries are plump and simply perfect. Plus, the dressing has crushed fresh blackberries in it. Okay, let's get cooking!

Well, there you have it – a quick and easy spring salad. Eat up this blackberry chicken salad and enjoy!

Thanks so much for stopping by and I’ll see you again soon.

Blackberry Chicken Salad

Author: Ali
Servings: 4 people
re plump and simply perfect. Plus, the dressing has crushed fresh blackberries in it. Okay, let's get cooking!
Prep Time15 minutes
Cook Time11 minutes
CourseSalad
CuisineAmerican

Ingredients

Salad

  • 2 chicken breasts
  • 1 tablespoon of butter
  • 6 cups of mixed greens
  • 1/4 cup of diced onions
  • 1 cup of blackberries
  • 1 avocado
  • 1/2 a cucumber
  • 1/4 cup of pumpkin seeds

Dressing

  • 3/4 cup of canola oil
  • 1 tablespoon of agave
  • 1/4 cup of lemon juice
  • 8 smashed blackberries
  • 1 tablespoon of dijon mustard
  • 1/2 tablespoon of poppyseeds
  • salt to taste

Instructions

  • First, get your chicken going. You can BBQ your chicken, or cook it like I did in a cast iron pan with a tablespoon of butter. Cook over medium heat, turning every 2-3 minutes (but don’t turn until it releases easily from the pan) until the centre is 165 degrees, should take about 10-12 minutes.
  • While the chicken is cooking, in a large bowl add the mixed greens and then prep the mix-ins. Dice the red onions, cube up the avocado, and slice the cucumber into bite sized pieces. Then, portion out the pumpkin seeds and blackberries – set the mix-ins aside.
  • Once the chicken is done, let it rest for about 3-5 minutes.
  • While it’s resting, make the dressing. Smash the 8 blackberries (I did this with my knife, like smashing garlic) and then I gave them a rough chop. Grab a jar and pour in the canola oil, agave, lemon juice, along with the smashed blackberries, and then the mustard, and poppyseeds. Shake and add salt to taste.
  • Next, dress the mixed greens to your liking (saving a few spoonfuls at least for the chicken), then lay them out on a flat dish and top with the mix-ins. Slice the chicken and lay it on top of the salad and spoon on some extra dressing.
  • Done! Time to eat up.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.