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5.0 from 9 votes

Grilled Blackberry Balsamic Grilled Chicken Salad

Blackberry Balsamic Chicken Salad with avocado, feta, blackberries, asparagus, walnuts and balsamic dressing. The chicken is coated in a blackberry balsamic marinade and grilled to perfection. Top with a blackberry glaze for extra deliciousness. Paleo and Whole30 friendly.

Prep Time
45 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 5
Calories: 606 kcal
Course: Main Course
Cuisine: American

Ingredients

grilled blackberry balsamic chicken:
  • 1.5 lbs chicken breast
  • 1 cup blackberries mashed with fork
  • 1/4 cup balsamic vinegar
  • 1/3 cup avocado or olive oil something high heat
  • 1/2 TBSP stoneground mustard
  • 1 tsp minced garlic 
  • 1/2 tsp salt and pepper or to taste
blackberry balsamic glaze:
  • 1 cup blackberries
  • 1/4 cup balsamic vinegar
  • 1 tsp tapioca starch optional; see recipe
for the salad:
  • salad greens
  • 1 ripe medium avocado removed from flesh and sliced
  • 4 oz feta crumbled
  • 1 lb asparagus grilled or roasted in oil and garlic salt
  • walnuts
  • blackberries

Instructions

    Cup of Yum
  1. marinate the chicken: in a medium bowl combine mashed blackberries, balsamic vinegar, oil, mustard, garlic, and salt & pepper. Transfer to shallow dish or container (or silicone bag) and place chicken in dish with marinade, flipping to coat. Transfer to fridge and marinate for at least 30 minutes, or overnight.
  2. grill the chicken: on preheated grill, carefully take marinated chicken breast out of dish and place directly on grill grates. Reserve some of the marinade for the first flip. Cook about 4-5 minutes on each side, depending on how thick each chicken breast is. When you turn the chicken first time, coat with some marinade. Toss remaining marinade. Cook chicken until internal temperature reaches 165ºF. Transfer chicken to clean tray or plate.
  3. Make the blackberry balsamic glaze: In a small pot over medium-high heat, combine blackberries with balsamic vinegar. Mash blackberries as pot heats up. Simmer for about 15-20 minutes and remove from heat. Mixture will thicken slightly upon standing, or option to add 1 tsp tapioca starch after 10 minutes of simmering for quicker glaze. 
  4. Prepare the salad: Evenly disperse salad greens onto 4 plates. Top with blackberries, feta, sliced avocado, roasted asparagus and walnuts. Place chicken on top and cover with blackberry glaze. Drizzle on a balsamic dressing if desired. Enjoy!

Notes

  • If adding asparagus: Toss in avocado oil and garlic salt. Wrap in foil and place on top grill grate for about 15 minutes, turning once. Or roast at 375ºF for 15-20 minutes.

Nutrition Information

Serving 1/5th Calories 606kcal (30%) Carbohydrates 18g (6%) Protein 40g (80%) Fat 35g (54%) Saturated Fat 7g (35%) Polyunsaturated Fat 21g Cholesterol 18mg (6%) Sodium 549mg (23%) Fiber 7g (28%) Sugar 13g (26%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 606

% Daily Value*

Serving 1/5th
Calories 606kcal 30%
Carbohydrates 18g 6%
Protein 40g 80%
Fat 35g 54%
Saturated Fat 7g 35%
Polyunsaturated Fat 21g 124%
Cholesterol 18mg 6%
Sodium 549mg 23%
Fiber 7g 28%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.