This Blackberry Chicken Salad is a vibrant and nourishing dish that brings together fresh fruit, creamy avocado, tender chicken, and crunchy walnuts—all on a bed of crisp spring mix lettuce. It’s topped off with a homemade blackberry balsamic vinaigrette that’s tangy, slightly sweet, and incredibly refreshing. Whether you’re serving it for lunch, dinner, or a crowd-pleasing side, this salad is as delicious as it is beautiful.

It’s the perfect balance of flavors and textures: juicy berries, creamy avocado, savory chicken, and the satisfying crunch of toasted walnuts. This is more than just a salad—it’s a complete and crave-worthy meal.

Blackberry Chicken Salad with Avocado & Walnut

Why You’ll Love This Recipe

Packed with wholesome ingredients and fresh flavor
Easy to prepare with minimal cooking
Naturally gluten-free and full of healthy fats
The homemade blackberry vinaigrette is bursting with flavor
Ideal for summer meals or entertaining guests
Easily customizable with other fruits, nuts, or proteins

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Ingredients

Salad:

½ pound boneless, skinless chicken breasts
6 cups spring mix lettuce
1 cup fresh blackberries
1 medium avocado, sliced
¼ cup red onion, thinly sliced
¼ cup chopped walnuts

Dressing:

½ cup fresh blackberries
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

Instructions

Cook the Chicken
Heat a cast iron skillet or pan over medium-high heat. Season the chicken lightly with salt and pepper (optional), then sauté for about 5–6 minutes per side, or until cooked through. Remove from heat and tent with foil. Let rest while you prep the salad.
Assemble the Salad Base
In a large salad bowl or serving platter, lay out the spring mix. Arrange the blackberries, avocado slices, red onion, and chopped walnuts over the greens.
Make the Blackberry Vinaigrette
In a medium bowl, add the blackberries and mash them with a fork to release their juices. Add Dijon mustard, balsamic vinegar, olive oil, honey, and soy sauce. Whisk until emulsified and season with salt and pepper to taste.
Finish and Serve
Slice the cooked chicken and place it over the salad. Drizzle generously with the fresh blackberry vinaigrette. Serve immediately and enjoy!

Variations

Swap Proteins: Use grilled shrimp, salmon, or tofu instead of chicken
Add Cheese: Crumbled goat cheese or feta makes a delicious addition
Switch Nuts: Try pecans or slivered almonds in place of walnuts
Fruit Swap: Replace blackberries with strawberries, raspberries, or blueberries
Leafy Base Options: Try baby spinach, arugula, or kale for a different green

Heating and Storage

Storage
Store leftover salad components separately. Keep greens and toppings in one container, and dressing in another. Refrigerate up to 2 days.

Reheating Chicken
If reheating the chicken, warm it gently in a skillet or microwave before adding to the salad to maintain tenderness.

Make-Ahead Tip
Prepare the dressing and chicken in advance and assemble just before serving for best texture and freshness.

Frequently Asked Questions

Can I use frozen blackberries for the dressing?

Yes, thaw them first and drain any excess liquid before mashing.

What’s the best substitute for honey in the dressing?

Maple syrup or agave nectar both work well.

Can I grill the chicken instead of sautéing it?

Absolutely. Grilled chicken adds a nice smoky flavor to this salad.

How do I keep the avocado from browning?

Slice just before serving or toss with a little lemon juice to help preserve the color.

Can I make this salad vegan?

Yes—use grilled tofu or chickpeas in place of chicken, and substitute honey with maple syrup.

Is this salad good for meal prep?

It can be, if stored in components. Keep the salad dry and add dressing and avocado right before eating.

Do I have to mash the blackberries for the dressing?

Yes, mashing helps release juice and flavor, but you can strain it if you prefer a smoother texture.

Can I use store-bought dressing?

You can, but the homemade version is quick and much more flavorful.

Can I toast the walnuts?

Yes, lightly toast them in a dry skillet for 2–3 minutes to enhance flavor.

Is this salad low carb?

It’s relatively low in carbs, especially if you reduce the honey and blackberries slightly.

Conclusion

This Blackberry Chicken Salad is everything a great salad should be—fresh, colorful, and bursting with texture and flavor. With a sweet-tangy vinaigrette, juicy berries, and satisfying grilled chicken, it’s a go-to recipe for summer meals or anytime you’re craving something light and vibrant.

Chef sara