Name: Blackberry Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 4 cups Mixed greens; 1 cup Roasted chicken, cooked and sliced; 1 cup Fresh blackberries; 1 large Avocado, sliced; 1/4 cup Walnuts, chopped; 1/4 medium Red onion, thinly sliced; 3 tbsp Balsamic vinegar; 2 tbsp Honey; 1/4 cup Olive oil

Salad Story

A Salad with a Story

I first made this salad for my grandson, Leo. He said it looked too fancy to eat. Then he tried it. He ate two big bowls. I still laugh at that. It shows how looks can fool you.

This matters because food should be fun, not scary. Mixing sweet berries with chicken is a happy surprise. It makes an ordinary lunch feel special. What was the last meal that surprised you?

Why These Flavors Dance

Let’s talk about taste. The blackberries are sweet and a little tart. The chicken is savory and hearty. They balance each other perfectly. Doesn’t that sound nice?

The creamy avocado and crunchy walnuts add more fun. They give your mouth different things to feel.

Fun fact: Walnuts are one of the oldest tree foods. People have eaten them for over 10,000 years!

The red onion gives a tiny sharp kick. It all works together.

The Simple, Happy Dressing

The dressing is just three things. Vinegar, honey, and olive oil. You just whisk them. I like to use a little jar and shake it. It makes a lovely, shiny glaze.

This matters because good food doesn’t need complicated sauces. Simple lets the real flavors shine. The honey sweetens the tart vinegar. The oil makes it smooth. Do you have a favorite simple dressing?

Putting It All Together

Use a big, wide bowl. Put all your salad things in it. Now, pour that dressing right over the top. Use your hands or two big spoons to toss it.

Tossing is the best part. You see all the colors mix. The dressing coats every leaf and berry. Doesn’t that smell amazing? Eat it right away while everything is fresh and crisp.

A Lesson from My Kitchen

My mother taught me to cook with what I had. Once, I had no walnuts. I used sunflower seeds instead. It was still wonderful. That’s the real lesson here.

Recipes are just friendly guides. You can change things. No chicken? Try chickpeas. No blackberries? Strawberries work too. Cooking is about making it yours. What would you love to add to this salad?

Ingredients:

Ingredient	Amount	Notes
Mixed greens	6 cups	Base of the salad
Roasted chicken	2 cups	Cooked and sliced
Fresh blackberries	1 cup
Avocado	1 large	Sliced
Walnuts	1/2 cup	Chopped
Red onion	1/4 cup	Thinly sliced
Balsamic vinegar	1/4 cup	For the dressing
Honey	2 tablespoons	For the dressing
Olive oil	1/2 cup	For the dressing

Let’s Make a Sweet & Savory Blackberry Chicken Salad

Hello, dear! Come sit at the counter. Let’s make a special salad together. It’s full of summer flavors. I think you’ll love the sweet berries with the savory chicken. Doesn’t that sound wonderful?

This recipe always reminds me of my grandpa’s farm. His blackberry bushes were wild and thorny. We’d come home with purple-stained fingers and big smiles. I still laugh at that. Now, let’s get our bowls ready. This comes together like a happy little story.

Step 1: The Base

Grab your biggest, prettiest bowl. Toss in the mixed greens first. They are the soft, green bed for everything else. Next, add your sliced roasted chicken. I like to use leftovers from last night’s dinner. It makes this so easy. Now, scatter the fresh blackberries and avocado slices. Their colors just sing together.

Step 2: The Crunch

Time for the crunchy bits! Sprinkle your chopped walnuts over the top. They add a lovely, toasty flavor. Then, add just a few slices of red onion. They give a nice little bite. (A hard-learned tip: soak your onion slices in cold water for five minutes first. It makes them much milder and sweeter!)

Step 3: The Dressing

Now for the magic dressing. In a small jar, combine balsamic vinegar, honey, and olive oil. Put the lid on tight. Shake it like you’re dancing! Listen to it swish. The honey makes it just sweet enough. Doesn’t that smell amazing? You can taste it on a spoon to check.

Step 4: Bringing It Together

Just before serving, drizzle that gorgeous dressing all over. Use a gentle hand, now. Toss everything together with two big spoons. You want every leaf to get a little kiss of flavor. Serve it right away so the greens stay perky. Do you think the walnuts or the avocado make it feel more special? Share below!

Cook Time	15 minutes
Total Time	20 minutes
Yield	4 servings
Category	Lunch, Salad

Three Fun Twists on Our Salad

Recipes are just a starting point, my dear. You can play with them! Here are three easy ways to change things up. Each one makes it a whole new meal. I love having options, don’t you?

Go Meatless: Skip the chicken. Add creamy goat cheese crumbles instead. It’s so tangy and good with the berries.
Add a Kick: Mix a pinch of red pepper flakes into the dressing. It gives a warm, spicy surprise with each sweet berry.
Make it Fall: Swap blackberries for thin apple slices. Use pecans instead of walnuts. It tastes like a cozy afternoon.

Which one would you try first? Comment below!

Serving It Up Just Right

This salad is a full meal in a bowl. But it loves company! For a real feast, serve it with a warm, crusty baguette. You can tear off pieces to scoop up the last bits of dressing. A simple cup of tomato soup on the side is lovely, too.

What to drink? For a fancy touch, a glass of chilled rosé wine is perfect. It tastes like summer. For a family treat, I love sparkling lemonade with a few extra blackberries dropped in. So refreshing! Which would you choose tonight?

Salad Tips and Tricks

Keeping Your Salad Fresh and Tasty

Let’s talk about keeping this salad happy. Store the parts separately in the fridge. Put the dressing in a little jar. Keep the dry salad ingredients in another container. This stops everything from getting soggy.

You can batch-cook the chicken. Roast a few breasts at once. Slice them up and freeze them in bags. Thaw a bag for a quick salad later. I once mixed it all together on Monday for the whole week. By Friday, it was a sad, wet mess!

This matters because good food shouldn’t go to waste. A little planning makes healthy eating easy on busy days. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Troubles

Salads can have little problems. Here are easy fixes. First, the onion is too strong. Soak the slices in cold water for ten minutes. This makes them milder and crisp.

Second, the avocado turns brown. Add it right before you serve. A squeeze of lemon on the slices also helps. I remember when my walnuts tasted stale. Now I toast them in a dry pan first. It makes them taste wonderful.

Third, the dressing won’t mix. Just shake it in a jar with a tight lid. Fixing these small things builds your cooking confidence. It also makes the flavors in your bowl shine. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this salad gluten-free? A: Yes, it is naturally gluten-free. Just check your dressing labels to be sure.

Q: Can I make it ahead? A: Prep the parts separately. Assemble everything just before you eat.

Q: What can I swap? A: Use pecans for walnuts. Try peaches if you have no blackberries. *Fun fact: Blackberries are not really berries. They are an aggregate fruit!*

Q: How do I double the recipe? A: Double all the ingredients. Use a very big bowl for mixing.

Q: Any optional tips? A: Add crumbled goat cheese. It is creamy and tangy. Which tip will you try first?

From My Kitchen to Yours

I hope you love this bright, juicy salad. It tastes like summer on a plate. Making it should feel fun and simple.

I would love to see your creation. Share a photo of your beautiful bowl. Have you tried this recipe? Tag us on Pinterest! You can find me at @GraceCooks. Thank you for cooking with me today.

Happy cooking!
—Grace Ellington.