What the heck is this?
This is your go-to summer salad when you want something light, satisfying, and totally beautiful on a plate. Juicy grilled chicken, sweet blackberries, crunchy pecans, creamy goat cheese, and tender greens come together under a tangy-sweet honey-Dijon vinaigrette. It’s like a picnic and a power lunch had a baby. Plus, it looks way fancier than the effort it actually takes.
Why You’ll Love This Recipe
Because it’s equal parts sweet, savory, and tangy—and that combo never gets old. The blackberries bring juicy brightness, the goat cheese adds creamy richness, and the grilled chicken makes it hearty enough to be a full meal. Whether you’re meal-prepping for the week or throwing together a dinner that feels a little more “put together,” this salad delivers major flavor with very little fuss.
The Good Stuff You’ll Need
For the salad:
- 2 boneless, skinless chicken breasts (grilled or pan-seared, sliced)
- 6 cups mixed greens (spring mix, arugula, or baby spinach)
- 1 ½ cups fresh blackberries
- ½ cup crumbled goat cheese (or feta if you prefer)
- ½ cup candied or toasted pecans
- ¼ red onion, thinly sliced
- Optional: avocado slices, quinoa, or cooked farro for extra heft
For the honey-Dijon vinaigrette:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
Let’s Do This
- Cook the chicken: Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill or pan-sear over medium heat until golden brown and cooked through (about 5–6 minutes per side depending on thickness). Let rest, then slice thinly.
- Make the dressing: Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, and a pinch of salt and pepper until smooth and slightly thickened. Taste and adjust as needed—add more honey for sweetness or more vinegar for extra tang.
- Assemble the salad: In a large bowl or platter, layer your greens, blackberries, goat cheese, red onion, and pecans. Add sliced chicken on top.
- Dress and serve: Drizzle with honey-Dijon vinaigrette just before serving and toss gently (or serve dressing on the side if you’re prepping ahead). Add avocado slices or grains if you want to bulk it up.
Serving Suggestions
This salad shines on its own as a main dish, but it’s also a perfect sidekick to grilled steak, salmon, or fresh bread with whipped butter. It pairs beautifully with a chilled white wine or sparkling water with lemon.
Switch It Up
- Sub raspberries or strawberries if blackberries aren’t in season.
- Try blue cheese instead of goat cheese for more funk.
- Use walnuts or sunflower seeds instead of pecans.
- Want it vegetarian? Skip the chicken and add chickpeas or roasted sweet potatoes.
Make-Ahead Tips
You can prep all the components ahead of time: grill and slice the chicken, wash the greens, make the vinaigrette, and store everything separately. Assemble just before eating to keep it crisp. It also makes a killer mason jar salad—just layer in reverse and shake when ready to serve.
Questions People Actually Ask
Can I use rotisserie chicken? Yes! It’s a great shortcut and still delicious.
How long will the vinaigrette last? Up to a week in the fridge—just shake it up before using.
What’s the best cheese for this? Goat cheese is creamy and tangy, but feta or shaved Parmesan work too.
Is this good for meal prep? Totally. Just keep the dressing separate and the greens dry until ready to serve.
Blackberry Chicken Salad with Honey-Dijon Vinaigrette: Fresh, Fancy, and Ready for Summer
- Total Time: 27 minutes
- Yield: 4 servings 1x
Description
This is your go-to summer salad when you want something light, satisfying, and totally beautiful on a plate. Juicy grilled chicken, sweet blackberries, crunchy pecans, creamy goat cheese, and tender greens come together under a tangy-sweet honey-Dijon vinaigrette. It’s like a picnic and a power lunch had a baby. Plus, it looks way fancier than the effort it actually takes.
Ingredients
For the salad:
2 boneless, skinless chicken breasts (grilled or pan-seared, sliced)
6 cups mixed greens (spring mix, arugula, or baby spinach)
1 ½ cups fresh blackberries
½ cup crumbled goat cheese (or feta if you prefer)
½ cup candied or toasted pecans
¼ red onion, thinly sliced
Optional: avocado slices, quinoa, or cooked farro for extra heft
For the honey-Dijon vinaigrette:
¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and freshly ground black pepper, to taste
Instructions
Cook the chicken: Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill or pan-sear over medium heat until golden brown and cooked through (about 5–6 minutes per side depending on thickness). Let rest, then slice thinly.
Make the dressing: Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, and a pinch of salt and pepper until smooth and slightly thickened. Taste and adjust as needed—add more honey for sweetness or more vinegar for extra tang.
Assemble the salad: In a large bowl or platter, layer your greens, blackberries, goat cheese, red onion, and pecans. Add sliced chicken on top.
Dress and serve: Drizzle with honey-Dijon vinaigrette just before serving and toss gently (or serve dressing on the side if you’re prepping ahead). Add avocado slices or grains if you want to bulk it up.
Notes
Sub raspberries or strawberries if blackberries aren’t in season.
Try blue cheese instead of goat cheese for more funk.
Use walnuts or sunflower seeds instead of pecans.
Want it vegetarian? Skip the chicken and add chickpeas or roasted sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: ~410 kcal per serving
- Fat: ~26g
- Carbohydrates: ~14g
- Protein: ~30g