This Grilled Chicken Cherry Tomato Blackberry Salad is definitely not a boring salad. It’s healthy, colorful, delish, and easy. I love eating salad in summer, which is the most amazing time for fruits and veggies because they taste their best. We grilled some chicken, asparagus and bell peppers the other night and tonight we had a bunch of grilled chicken leftover. Grilling is chilling that’s for sure, especially to me because I don’t have to do much. Ha ha. I just have to season stuff and hand them over to my grill master, a.k.a. Mr. Earl, my lovely husband. On top of dragging him around the world traveling with me both, on land and underwater, he has also been dragged into the art of grilling food. I’m not a grilling expert by any means but hey, I love grilled food so that’ll do.
The Grilled Chicken Cherry Tomato Blackberry Salad consists of well-season grilled chicken, a little bit of red pepper flakes and simple seasoning of salt and black pepper. If you don’t grill or need a shortcut, rotisserie chicken is also great. They sell them all over nowadays. It also has sweet cherry tomatoes, blackberry, toasted slivered almonds, tangy crumble goat cheese and a light dressing. The amazingly flavorful dressing has Dijon mustard, white wine vinegar, honey, a pinch of salt, pepper and extra virgin olive oil. I know it’s way easy to buy salad dressing at the store, but trust me, nothing tastes better than homemade. Since we’re trying to eat healthy here, we can control what’s in it. We don’t want all the preservatives and other weird ingredients that you can’t even spell. Don’t get me wrong, we still have that big bottle of ranch in our fridge and love it. ha ha
If you like salad, I have a few recipes that I’m proud to introduce you to. The links are below, hope you check them out as well.
Mixed Green Salad with White Truffle Oil
Pear Gorgonzola Salad with Balsamic Vinaigrette
Caprese Salad with Balsamic Reduction
Tomato Avocado Salad with Balsamic Reduction
Mixed Green Salad with Prosciutto and Burrata
Grilled Peach and Blackberry Salad
Let’s cook some food!
First, season chicken breasts with some salt and pepper and a little bit of olive oil. Grill on medium high heat until done. How long? Well, it depends on how thick they are and your grill. Usually the thick ones will need 3-4 minutes on each side. The safest and surest method is to use a digital meat thermometer. Insert the tip into the thickest part of the breast and when the internal temperature reaches 165°F, remove it from the grill and let them rest for a few minutes.
In the meantime, toast the sliced or slivered almonds in a dry pan for a few minutes.
Slice the chicken against the grain. Also, cut cherry tomatoes in half.
In a small bowl, combine the white wine vinegar, honey, Dijon mustard, a small pinch of salt and pepper, then whisk in the extra virgin olive oil.
In a large bowl, toss the arugula, cherry tomatoes and the dressing together gently.
Distribute the greens and tomatoes on the plates. Top with blackberries, crumbled goat cheese and toasted almond. Enjoy!
I really hope you give this Grilled Chicken Cherry Tomato Blackberry Salad recipe a try, the recipe card is below. Last but not least, if you’d like to share your comments, the comment box is below. Have a great summer!
- 3-4 chicken breasts
- 4 oz. crumbled goat cheese
- 4 oz. blackberries
- 6 oz. arugula
- ¼ cup toasted sliced or slivered almonds
- 4 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 3 teaspoons honey
- 4 tablespoons extra virgin olive oil
- salt
- pepper
- Season chicken breasts with some salt and pepper and a little bit of olive oil. Grill on medium high heat until done. Usually the thick ones will need 3-4 minutes on each side. The safest and surest method is to use a digital meat thermometer. Insert the tip into the thickest part of the breast and when the internal temperature reaches 165°F, remove it from the grill and let them rest for a few minutes.
- In the meantime, toast the sliced or slivered almonds in a dry pan for a few minutes.
- Slice the chicken against the grain. Also, cut cherry tomatoes in half.
- In a small bowl, combine the white wine vinegar, honey, Dijon mustard, a small pinch of salt and pepper, then whisk in the extra virgin olive oil.
- In a large bowl, toss the arugula, cherry tomatoes and the dressing together gently.
- Distribute the greens and tomatoes on the plates. Top with blackberries, crumbled goat cheese and toasted almond. Enjoy!
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