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5 from 4 votes

Blackberry Basil Chicken Salad with Honey Lime Dressing

Blackberry, basil and chicken salad with tangy cheese and a zingy honey-lime dressing. A lovely light summer salad bursting with flavour!
Prep Time15 mins
Cook Time15 mins
Marinade Time30 mins
Total Time1 hr
Course: Lunch, Main Course, Salad, Side Dish
Cuisine: American
Keyword: basil, Blackberry, chicken, salad
Servings: 2 servings
Calories: 662kcal
Author: Carrie Carvalho


  • 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.


Calories: 662kcal | Carbohydrates: 27g | Protein: 64g | Fat: 34g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 1049mg | Potassium: 1257mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1827IU | Vitamin C: 49mg | Calcium: 158mg | Iron: 4mg