Description
A refreshing salad featuring succulent chicken, juicy blackberries, creamy avocado, and crunchy walnuts, all tossed in a homemade blackberry balsamic vinaigrette. Perfect for a light lunch or dinner.
Ingredients
Scale
For the Salad:
- 2 cups cooked chicken breast, shredded or chopped
- 6 cups mixed salad greens (e.g., arugula, spinach, or spring mix)
- 1 cup fresh blackberries
- 1 medium avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup walnuts, toasted and chopped
- 1/4 cup crumbled goat cheese or feta cheese (optional)
For the Blackberry Balsamic Vinaigrette:
- 1/2 cup fresh blackberries
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Dressing:
- In a blender or food processor, combine the fresh blackberries, balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper. Blend until smooth. Taste and adjust seasoning if necessary.
- Assemble the Salad:
- In a large bowl, toss the mixed greens with a portion of the blackberry balsamic vinaigrette until lightly coated.
- Arrange the shredded chicken, blackberries, avocado slices, red onion, walnuts, and crumbled cheese (if using) on top of the greens.
- Drizzle the remaining dressing over the salad and gently toss to combine.
Notes
- Chicken: For convenience, you can use store-bought rotisserie chicken.
- Nuts: Toasting the walnuts enhances their flavor. To toast, place them in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until fragrant.
- Cheese: Goat cheese or feta adds a tangy flavor that complements the sweetness of the blackberries.
- Storage: If preparing in advance, store the dressing separately and add it just before serving to prevent the salad from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: None (assuming chicken is pre-cooked)
- Category: Salad
- Method: No-cook
- Cuisine: American