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Blackberry Balsamic Chicken Salad

This flavorful salad is perfect for a work lunch or a light summer meal! You can add to the salad with what you have on hand - the dressing is what makes it though!
Course Dinner, Lunch
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 small or 2 big servings
Author Andrea @ French Pressed Kitchen



  • 4-6 cups mixed greens
  • 1 small cucumber diced
  • 1 small handful blueberries or blackberries
  • Nuts optional
  • Fresh mint roughly torn


  • ¼ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • ½ cup blackberries defrosted if frozen
  • Dash of salt
  • Dash of fresh ground pepper

Battered Chicken

  • 4-5 thin chicken breasts or chicken tenders
  • ¼ cup coconut flour
  • Salt to taste
  • Fresh ground pepper to taste
  • Coconut oil or other neutral oil for cooking


  • Roughly chop the greens into bite size pieces and add to a large salad bowl with mint and cucumber.
  • Combine all the dressing ingredients and puree until smooth in a blender or Ninja. Set aside.
  • Heat a pan to medium heat for pan frying the chicken. When pan is warm, add a bit of coconut oil (I didn't need much because I used a non-stick).
  • Combine the coconut flour, salt and pepper in a shallow bowl or dish and stir to combine a bit. Dip the chicken into the mixture, then place in the pan to cook. Sear on each side about 5 minutes (depending on thickness of chicken) or until temperature reaches about 165 degrees F.
  • Toss the greens with the dressing, then top with the berries and nuts if using and more dressing.


Extra dressing will keep in the fridge for a few days in a sealed container (I used a jar). It was also great with fish!