Description

There’s something incredibly comforting about a meal that’s both fresh and hearty—a salad that’s vibrant with seasonal fruit, layered with texture, and finished with a tangy, slightly sweet dressing that brings it all together. This Blackberry Balsamic Chicken Salad is just that kind of dish.

For me, this salad is a celebration of summer’s slower moments. I first made a version of it on a warm August evening, using blackberries my kids had picked from the backyard brambles, still warm from the sun. The scent of grilled chicken drifted through the air as we set the table outside, and the golden hour light turned everything that magical shade of soft amber. It wasn’t a fancy meal, but it was perfect.

Blackberries hold a special place in a lot of family traditions. In many rural areas, berry-picking marks the changing seasons. The fruit is fleeting—around just long enough to make jams, pies, and the occasional savory-sweet dish like this one. Pairing them with balsamic vinegar transforms their natural sweetness into something deeply rich and slightly tart. When tossed with crisp greens, creamy goat cheese, and juicy chicken, you get a salad that’s balanced, satisfying, and anything but boring.

This is the kind of salad you’ll want to keep on repeat. Whether you’re making it for a light lunch on a sunny porch or as a dinner salad for guests, it always feels a little bit special—without being complicated.

Ingredients

Scale

For the Salad:

4 cups mixed greens (spring mix or arugula)

1½ cups fresh blackberries

1 cup cherry tomatoes, halved

½ small red onion, thinly sliced

1 avocado, sliced

½ cup goat cheese, crumbled

½ cup chopped pecans or walnuts, toasted

2 cups cooked chicken breast, sliced or shredded

For the Blackberry Balsamic Dressing:

½ cup fresh blackberries

¼ cup balsamic vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

⅓ cup olive oil

Salt and pepper to taste

Instructions

Step 1: Start with the dressing.
This is what sets the salad apart. In a small bowl or blender, combine the blackberries, balsamic vinegar, honey, and Dijon mustard. Blend until smooth. Slowly stream in the olive oil while continuing to blend or whisk vigorously to emulsify. Add a pinch of salt and pepper to taste. The dressing should be glossy and just thick enough to coat a spoon. Set it aside while you build the salad.

Step 2: Toast the nuts.
I always toast my pecans or walnuts—it brings out a nutty depth and adds a lovely crunch. Just toss them in a dry skillet over medium heat for 2–3 minutes until fragrant. Watch closely, they can burn fast!

Step 3: Prep the salad ingredients.
In a large bowl or on a serving platter, arrange the mixed greens. Scatter over the blackberries, halved cherry tomatoes, thinly sliced red onion, creamy avocado slices, and your toasted nuts.

Step 4: Add the chicken.
You can use grilled chicken breast, rotisserie chicken, or leftover roast chicken—whatever you have on hand. Slice or shred it and lay it across the salad.

Step 5: Finish with goat cheese and dressing.
Crumble the goat cheese over the top, then drizzle generously with the blackberry balsamic dressing. You can serve extra dressing on the side, too.

Step 6: Serve and enjoy.
This salad is best enjoyed immediately, while everything is fresh and vibrant. Serve it with a slice of crusty bread for a full meal.

Notes

You can use leftover grilled or roasted chicken for an even quicker meal.
If you don’t have fresh blackberries, frozen (thawed and drained) can work for the dressing, but fresh is best for the salad itself.
The goat cheese adds a lovely tang, but feel free to sub in your favorite soft cheese.