Blackberry Balsamic Grilled Chicken Salad (Print version)

Juicy grilled chicken over greens with blackberries, goat cheese, pecans, avocado, and a tangy blackberry balsamic dressing.

# Ingredients:

For the blackberry balsamic dressing

01 - 1 cup (140 g) fresh blackberries, divided
02 - 1/3 cup (80 ml) balsamic vinegar
03 - 1/3 cup (80 ml) extra-virgin olive oil
04 - 1 tablespoon honey
05 - 1 teaspoon Dijon mustard
06 - 1 small garlic clove, grated
07 - 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

For the chicken

10 - 1 1/2 lb (680 g) boneless skinless chicken breasts
11 - 1 tablespoon olive oil, for the grill grates
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper

For the salad

14 - 6 cups (170 g) mixed greens
15 - 1 cup (140 g) fresh blackberries
16 - 1 ripe avocado, sliced
17 - 1/3 cup (35 g) thinly sliced red onion
18 - 1/2 cup (60 g) crumbled goat cheese
19 - 1/2 cup (55 g) toasted pecans

# Instructions:

01 - Blend 1 cup blackberries, balsamic vinegar, olive oil, honey, Dijon, garlic, thyme, salt, and pepper until smooth. Strain through a fine sieve if you prefer a smoother dressing.
02 - Pour half of the dressing into a separate bowl or bag with the chicken. Turn to coat and refrigerate for 20-30 minutes. Keep the remaining dressing covered for serving.
03 - Preheat a grill or grill pan to medium-high heat. Oil the grates. Remove the chicken from the marinade and season lightly with salt and pepper.
04 - Grill for 5-6 minutes per side, depending on thickness, until the chicken has grill marks and reaches 165°F in the thickest part.
05 - Transfer the chicken to a cutting board and rest for 5 minutes. Slice across the grain into strips.
06 - Arrange the greens in a large bowl or platter. Top with sliced chicken, fresh blackberries, avocado, red onion, goat cheese, and toasted pecans. Drizzle with the reserved dressing and serve right away.

# Good to know:

01 - Reserve half the dressing before adding chicken to avoid cross-contamination.
02 - For the juiciest chicken, pound thick breasts to an even thickness before marinating.
03 - Best served right after assembly so the greens stay crisp.

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