Go Back
+ servings
Print
Italian Balsamic Chicken Salad with blackberry dressing in a salad bowl

Italian Balsamic Chicken Salad Recipe

This Balsamic Chicken Salad Recipe features succulent pan-fried chicken breast in a balsamic marinade, served in a delicious colorful salad bowl, and drizzled with a rosemary blackberry balsamic dressing!

Course Main Course
Cuisine American
Keyword balsamic chicken salad, chicken in balsamic marinade, chicken salad with blackberry dressing
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 1335 kcal
Author Mahy

Ingredients

For the chicken

  • 2 chicken breasts boneless and skinless
  • 2 cloves garlic minced
  • 2 teaspoons mustard
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pinch chilli flakes optional
  • 1/4 cup balsamic vinegar
  • 1 teaspoon honey or brown sugar
  • 1 cup chicken stock

For the salad

  • 1 cup roast beets sliced
  • 1/2 cup blackberries
  • 2 avocados sliced
  • 1 red onion sliced
  • 3 cups greens (spinach, arugula, kale, spring mix)
  • 1/4 cup Bocconcini

For the dressing

  • 2 tablespoons shallots minced
  • 1 tablespoon fresh rosemary leaves minced
  • 2 tablespoons fresh blackberries minced
  • 1 teaspoon honey
  • 1 tablespoon mustard
  • 1/8 teaspoon salt
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil

Instructions

  1. Start off with the chicken. Mix all ingredients together and preheat a grill pan on medium-high heat.

  2. Add the chicken reserving any extra balsamic mixture and grill 5 mins on each side. Then add the reserved balsamic marinade with the stock, cover the chicken and let it cook through for 5 mins on medium heat.

  3. In the meantime arrange the salad bowl.
  4. Prepare the dressing in a small food container. Add all ingredients, place the lid on and shake the container until the dressing comes together.

  5. Slice the chicken and arrange it over the salad, then pour about 2 tablespoons of the dressing evenly over the salad (pour more or less to taste). Serve and enjoy :)

Recipe Notes

  • You can use canned or pickled beets for this recipe. 
  • Fresh raspberries work great instead of blackberries and can be swapped easily. 
  • The blackberry dressing keeps in your fridge for about a week so feel free to make plenty of it for busy days. I also love it as a dip for grilled sandwiches. Maybe this outrageously good Blue Cheese Philly Steak Sandwich?
Nutrition Facts
Italian Balsamic Chicken Salad Recipe
Amount Per Serving
Calories 1335 Calories from Fat 846
% Daily Value*
Fat 94g145%
Saturated Fat 14g88%
Cholesterol 153mg51%
Sodium 1125mg49%
Potassium 2529mg72%
Carbohydrates 66g22%
Fiber 20g83%
Sugar 35g39%
Protein 62g124%
Vitamin A 1181IU24%
Vitamin C 57mg69%
Calcium 144mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.