Blackberry, basil and chicken salad with tangy cheese and a zingy honey-lime dressing. A lovely light summer salad bursting with flavour!
Blackberry Basil Salad
I LOVE the flavour combination of berries and basil, so fresh and summery. This Blackberry Basil Chicken salad marries these flavours perfectly, with a nice lime kick from the dressing and chicken marinade.
Basil Lime Chicken Marinade
The basil and lime marinade for the chicken breast is so easy and keeps the chicken beautifully tender and juicy. I use it all the time for for grilled or pan fried chicken.
You simply mix all the ingredients together and pour over the chicken. Marinade in the fridge for a minimum of 30 minutes, maximum 2 hours.
I like to marinade chicken in these reusable food safe bags* – they are leak-proof, freezer safe and easy to clean!
Honey Lime Dressing
Tangy lime with sweet honey – this dressing is not only easy to make but so delicious! Simply add all the ingredients to a jar, pop the lid on and give it a good shake.
You can also mix it in a small bowl, but I love the ease of a jar and any leftovers can then be easily stored in the fridge.
If honey is not part of your diet then swap for agave or your preferred sugar.
Ingredients and Variations
- Chicken Breast – see below for some vegetarian or vegan substitutions.
- Fresh Basil
- Blackberries – if they are out of season then strawberries would be a great substitute or try pomegranate in winter.
- Cheese – Goat cheese, crumbled feta or creamy mozzarella are all lovely additions.
- Bistro Style Mixed Salad – I buy a mixed bag with beetroot, lambs lettuce and red chard. Baby spinach and rocket/arugula also work well.
- Red Onion
- Make It Veggie – swap the chicken for some tofu, extra cheese or chopped nuts like almonds or walnuts. Grilled halloumi is delicious and can replace the chicken and goats cheese.
- Make It Vegan – omit the chicken and cheese (swap for chopped nuts and/or a plant-based cheese) and use agave or sugar in the dressing in place of honey.
This Blackberry Basil Chicken Salad is great as a standalone dish – the recipe easily serves two people as a main meal. You could also bulk it out a little by mixing in some cooked orzo or quinoa or serve with fresh bread.
Make it an appetiser or side by slicing the chicken into bite size pieces and mixing through the salad. You can also serve this dish without the chicken altogether and add some chopped nuts.
This salad is best eaten fresh, but you can make the dressing ahead of time – it will keep in the fridge for up to one week.
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
More easy salad recipes:
- Kale and Pomegranate Salad with Apple and Quinoa
- No-Mayo Tuna Salad
- The Best Chopped Salad
- Strawberry and Spinach Salad with Poppyseed Dressing
- Buffalo Chicken Caesar Salad
Blackberry Basil Chicken Salad with Honey Lime Dressing
- 2 chicken breasts
Lime Basil Marinade
- 1 lime juice and zest
- 3 tbsp olive oil
- 1 tbsp fresh chopped basil
- 2 cloves garlic finely diced
- 1 tbsp soy sauce
- pinch salt and pepper
Honey Lime Vinaigrette
- 4 tbsp fresh lime juice roughly 2 limes
- 4 tbsp olive oil
- 1 tbsp honey
- 1 tsp dijon mustard
- 1 clove garlic minced or grated
- 160 gram bag of bistro style salad mix with red chard, lambs lettuce and beetroot
- 125 grams blackberries
- 1 red onion thinly sliced
- 125 gram goat cheese or feta crumbled
- large bunch fresh basil leaves
- To make the lime basil marinade, simply mix all the ingredients together. Place the chicken breasts in a reusable food-safe bag or bowl and pour over the marinade.
- Make sure the chicken is fully coated with the marinade then marinate in the fridge for a minimum of 30 minutes, maximum 2 hours.
- To make the dressing add all of the ingredients to a jar and shake to combine. Or whisk together in a small bowl or jug.
- To cook the chicken, heat a drizzle of oil in a frying pan over medium heat. Place the chicken breasts in the hot pan and cook for 2-3 minutes until browned on one side. Use tongs to flip then continue to cook for about 8 minutes or until cooked through.
- Once cooked, transfer the chicken to a board or plate to rest for 5 minutes while you assemble the salad.
- Combine the bistro salad, blackberries and sliced red onion in a large bowl. Roughly tear the basil leaves and throw them in. Crumble in the cheese.
- Shake or stir the dressing again and slowly drizzle over the salad mix, bit by bit, tossing the salad as you go. You may not need to use all the dressing.
- Divide the salad between 2 bowls. Slice the chicken breasts and lay over the salad. Garnish with some extra chopped basil to serve.
This recipe is linked to CookBlogShare