Okay, I have to tell you about this salad.
It was one of those summer weekends where we had been outside all week making memories and by the time dinner rolled around the last thing I wanted was a hot kitchen. But I still wanted something real — something fresh and satisfying and actually worth sitting down for. This was it.
I’d been inspired by something I spotted in one of my summer magazines and put my own spin on it — swapped the feta for goat cheese (game changer, more on that below), added walnuts for crunch and loaded the bowl with everything good. Baby spinach, fresh blackberries, cherry tomatoes, cucumber, carrots, red onion, creamy avocado and chicken that had been marinating in lime juice, garlic and smoked paprika since that morning.
And then there’s the dressing. A quick blackberry balsamic with a little chili powder and fresh lime — it comes together in two minutes and it is the kind of dressing that makes people lean over the bowl and go “wait, what’s in that?” in the best possible way. It’s SO good. I’m already planning to make a double batch next time just to have on hand.
Tom had his with a slice of our No-Knead Artisan Bread and said it was one of his favorite meals of the summer. That’s the only review I needed. 🖤
Ingredients
Serves 3-4
For the Chicken Marinade:
- 3-4 small chicken breasts (or 2 large halved)
- 2 tablespoons fresh lime juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons EVOO
For the Salad:
- 4 cups baby spinach
- 1 cup fresh blackberries
- 1 cup cherry tomatoes, halved (mix of red and yellow)
- 1 medium cucumber, sliced
- ½ cup shredded or julienned carrots
- ½ small red onion, thinly sliced
- 1 avocado, sliced
- ¼ cup crumbled goat cheese
- ¼ cup walnuts (optional but really, don’t skip them)
For the Blackberry Balsamic Chili Lime Dressing:
- 3 tablespoons EVOO
- 2 tablespoons blackberry preserves
- 2-3 tablespoons balsamic vinegar
- 1 tablespoon fresh lime juice
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
Method
- Marinate the chicken. Combine lime juice, garlic powder, onion powder, smoked paprika, EVOO, salt and pepper. Add chicken and coat well. Marinate for at least 1 hour — or all day in the fridge if you can. The longer the better, trust me.
- Make the dressing. Whisk together all dressing ingredients until combined. Taste it — then taste it again because it’s that good. Add more balsamic for tang or more preserves for sweetness. Set aside.
- Grill the chicken. Heat your outdoor grill to medium-high. Grill chicken 6-7 minutes per side until cooked through with beautiful grill marks. Let rest 5 minutes then slice.
- Build the bowls. Start with a generous base of baby spinach. Arrange blackberries, cherry tomatoes, cucumber, carrots, red onion and avocado around the bowl. Top with sliced grilled chicken and crumbled goat cheese. Scatter walnuts over the top.
- Dress and serve. Drizzle that blackberry balsamic dressing generously — don’t be shy with it. Serve immediately. 🖤
Ingredient Notes
Blackberries — Fresh and in season, please! Summer blackberries are deep and jammy and they show up in both the dressing and the salad itself which makes every bite taste intentional. This is not the salad to use sad out-of-season berries on.
Goat cheese — This was my swap from the original feta and honestly it made the whole salad. Goat cheese is tangier and creamier and it sort of melts into the dressing drizzle in the most beautiful way. Try it before you go back to feta. You’ll see.
Walnuts — I listed these as optional but I really mean please add them. They add the most satisfying crunch and a rich nuttiness that makes this feel like a complete meal rather than a side salad. They’re also packed with plant-based omega-3s — one of the best things you can eat for long-term brain health. So really there’s no reason not to. 😄
The Marinade
The chicken marinade — That smoked paprika is doing a lot of work here. It’s what gives the chicken that gorgeous deep color and smoky warmth that plays so beautifully against the sweet blackberry dressing. Don’t skip it and don’t rush the marinade — all day in the fridge is the move.
🍈 Sweet tip: If you have Trader Joe’s Chili Lime Seasoning on hand, a generous sprinkle on the chicken before grilling is an incredible shortcut that adds even more bold flavor. One of our favorite kitchen staples!
The Dressing
Blackberry preserves in the dressing — I used Specially Selected Premium Blackberry Fruit Spread from Aldi — 75% fruit, minimal sugar, deeply flavored. It’s what gives the dressing that gorgeous dark color and that “what’s in that?” depth. Any good quality blackberry preserve works here but the Aldi one is genuinely great.
Storage Notes
Best assembled fresh but everything preps ahead beautifully:
- Grilled chicken keeps in the fridge for up to 3 days — slice it fresh when assembling
- Dressing keeps in a jar for up to 5 days — shake well before using
- Chop all vegetables the night before and store separately
🍈 Sweet tip: grill a big batch of chicken on Sunday and you have the most beautiful, satisfying lunch or dinner ready to assemble all week. Meal prep has never looked this good.
You Might Also Love
- 🍈 Healthy Honeydew Cantaloupe Salad with Honey Lime Mint Dressing — Another stunning summer salad that belongs at every cookout table this season.
- 🍓 Strawberry Kiwi Yogurt Bowl — The breakfast version of this same fresh, colorful summer energy.
- 🍞 No-Knead Artisan Bread — The perfect thing to serve alongside this salad for a complete summer dinner.
Blackberry Grilled Chicken Salad with Blackberry Balsamic Chili Lime Dressing
Equipment
- 1 Outdoor grill or grill pan
Ingredients
Chicken Marinade
- 3-4 chicken breasts or 2 large, halved
- 2 tbsp fresh lime juice
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- salt and pepper to taste
- 2 tbsp extra virgin olive oil
Salad
- 4 cups baby spinach
- 1 cup fresh blackberries
- 1 cup cherry tomatoes halved
- 1 medium cucumber sliced
- 1/2 cup julienned or shredded carrots
- 1/2 small red onion sliced
- 1 avocado sliced
- 1/2 cup crumbled goat cheese
- 1/4 cup walnuts optional, but highly reccomended
Blackberry Balsamic Chili Lime Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp blackberry preserves
- 3-4 tbsp balsamic vinegar
- 1 tbsp fresh lime juice
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt and pepper to taste
Instructions
Marinate
- Marinate chicken in lime juice, garlic powder, onion powder, smoked paprika, EVOO, salt and pepper for at least 1 hour or all day.
Make the Dressing
- Whisk together all dressing ingredients. Taste and adjust. Set aside.
Cook Chicken
- Grill chicken on medium-high for 6-7 minutes per side. Rest 5 minutes then slice.
Build your Bowls
- Build bowls with spinach base. Arrange all toppings. Add sliced chicken and goat cheese. Scatter walnuts.
Serve & enjoy!
- Drizzle dressing generously and serve immediately.
Notes
This salad has officially made it onto our summer dinner rotation and I have a feeling it’s about to make it onto yours too. It’s fresh, filling, absolutely beautiful and comes together in about 30 minutes — less if you marinate the chicken the night before. If you make it I would love to see your bowl — tag me on Instagram @healthyhoneydew. And if you’re looking for something to serve alongside it, our No-Knead Artisan Bread is the perfect pairing for a complete summer dinner. 🖤🍃
