Go Back
+ servings
A salad bowl with grilled chicken, blackberries, sliced apples and goat cheese.
Print Recipe
5 from 1 vote

Marinated Grilled Chicken with Blackberry Salad

Make dinner more exciting with a marinated grilled chicken salad with fresh blackberries, goat cheese, almonds and a unique blackberry vinaigrette.
Prep Time2 hours 30 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: American
Keyword: grilled chicken, marinated chicken, chicken marinade, grilled chicken salad, healthy salad, blackberry salad
Servings: 4
Calories: 414kcal
Author: Bobbie Blue

Equipment

  • grill

Ingredients

Marinade

  • 4 boneless skinless chicken breast (about 4 ounces each)
  • 1 cup apple juice
  • 1 tablespoon brown sugar
  • 1 tablespoon stone ground mustard
  • 2 sprigs fresh thyme
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Vinagrette

  • ½ cup blackberries
  • 1 tablespoon honey
  • 3 tablespoons balsalmic vinegar
  • 2 tablespoons olive oil
  • teaspoon salt
  • teaspoon pepper

Salad

  • 2 bag spring mix
  • 1 cup blackberries
  • 1 sliced apple
  • 1 cup grapes
  • ½ cup crumbled goat cheese
  • cup toasted almonds

Instructions

  • Prepare chicken for marinade by trimming fat and cutting into cutlets if necessary.
  • In small pan over medium heat, cook blackberries on stove top with ¼ cup water. After 3-4 minutes blackberries will start releasing their juices and breaking down. Use a spatula to help the process by pressing them against side of pan. When completely reduced pour into a sieve and press to remove seeds. After reduction cools add other ingredients. Set aside while preparing chicken.
  • Heat grill and cook the chicken for 2-3 minutes per side for cutlets or 7-8 minutes for whole breast.
  • Assembly the salad. Divide spring mix evenly between four bowls. Arrange blackberries, sliced apples, grapes, crumbled goat cheese and slivered almonds. Slice the chicken and arrange on top of salad and drizzle dressing over the top.

Notes

*This recipe is great for leftovers.  I usually make extra so that I can take a salad to work the next day.  Keep the chicken separate if you want to warm it up.  I also keep the dressing in a separate container so that my salad doesn't get soggy.

Nutrition

Serving: 4g | Calories: 414kcal | Carbohydrates: 38g | Protein: 21g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 540mg | Potassium: 383mg | Fiber: 8g | Sugar: 26g