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Grilled Chicken and Blackberry Salad

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 -4 servings
Author Amy Rains


  • For the dressing and marinade:
  • 3/4 cup olive oil
  • 1/2 cup balsamic vinegar
  • 2 tbsp blackberry preserves
  • 2 tbsp chopped shallots
  • 2 tbsp fresh chopped chives
  • 1 clove garlic minced
  • 1/2 tsp salt
  • For the Salad:
  • 3 large chicken breasts
  • 16 oz mixed greens I used kale and arugula
  • 6 oz fresh blackberries
  • 1 cup shelled pistachios
  • 1 avocado chopped


  1. Begin by placing oil, vinegar, and preserves into a blender. Blend until smooth. Keep motor running and add chives, shallots, and garlic. Add salt last.
  2. Reserve about 1/2 cup of the marinade and pour into a large ziploc bag with the chicken. Mix around so the chicken is well coated.
  3. Prepare your grill.
  4. Once grill is ready, cook each chicken breasts for 6-10 minutes per side or until internal temperature reaches 160 degrees and chicken is no longer pink.
  5. For the salad, begin with mixed greens. Add blackberries, avocado, and pistachio. Layer on chicken and toss with dressing. (For kid friendly option, see notes below)
  6. Serve immediately.

Recipe Notes

For kid friendly option, use any pasta with the mixed greens (or in place of the mixed greens)