Grilled Blackberry Balsamic Grilled Chicken Salad

grilled blackberry balsamic chicken on plate of salad greens with feta, asparagus, avocado and balsamic dressing

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5 from 3 reviews

Blackberry Balsamic Chicken Salad with avocado, feta, blackberries, asparagus, walnuts and balsamic dressing. The chicken is coated in a blackberry balsamic marinade and grilled to perfection. Top with a blackberry glaze for extra deliciousness. Paleo and Whole30 friendly.



grilled blackberry balsamic chicken:

  • 1.5 lbs chicken breast
  • 1 cup blackberries, mashed with fork
  • 1/4 cup balsamic vinegar
  • 1/3 cup avocado or olive oil (something high heat)
  • 1/2 TBSP stoneground mustard
  • 1 tsp minced garlic
  • 1/2 tsp salt and pepper, or to taste

blackberry balsamic glaze:

  • 1 cup blackberries
  • 1/4 cup balsamic vinegar
  • 1 tsp tapioca starch (optional; see recipe)

for the salad:

  • salad greens
  • 1 ripe medium avocado, removed from flesh and sliced
  • 4oz feta, crumbled
  • 1lb asparagus, grilled or roasted in oil and garlic salt
  • walnuts
  • blackberries


  1. marinate the chicken: in a medium bowl combine mashed blackberries, balsamic vinegar, oil, mustard, garlic, and salt & pepper. Transfer to shallow dish or container (or silicone bag) and place chicken in dish with marinade, flipping to coat. Transfer to fridge and marinate for at least 30 minutes, or overnight.
  2. grill the chicken: on preheated grill, carefully take marinated chicken breast out of dish and place directly on grill grates. Reserve some of the marinade for the first flip. Cook about 4-5 minutes on each side, depending on how thick each chicken breast is. When you turn the chicken first time, coat with some marinade. Toss remaining marinade. Cook chicken until internal temperature reaches 165ºF. Transfer chicken to clean tray or plate.
  3. Make the blackberry balsamic glaze: In a small pot over medium-high heat, combine blackberries with balsamic vinegar. Mash blackberries as pot heats up. Simmer for about 15-20 minutes and remove from heat. Mixture will thicken slightly upon standing, or option to add 1 tsp tapioca starch after 10 minutes of simmering for quicker glaze. 
  4. Prepare the salad: Evenly disperse salad greens onto 4 plates. Top with blackberries, feta, sliced avocado, roasted asparagus and walnuts. Place chicken on top and cover with blackberry glaze. Drizzle on a balsamic dressing if desired. Enjoy!


If adding asparagus: Toss in avocado oil and garlic salt. Wrap in foil and place on top grill grate for about 15 minutes, turning once. Or roast at 375ºF for 15-20 minutes.