Whole30 Balsamic Chicken Berry Salad
A springy, summery Whole30 Balsamic Chicken Berry Salad recipe + video. Baby greens tossed in a whole30 compliant balsamic salad dressing topped with fresh berries, balsamic marinated chicken, avocado and pecans. Paleo, gluten free, grain free, dairy free, refined sugar free, clean eating, real food.
If you’re like me, you’re spending alllll the money on fresh berries at the farmers market. They’re so good this time of year, and I can’t get enough.
I’m using them in so many recipes, like my chicken with berry salsa, coconut whipped cream topped with blueberries + salted honey, blueberry banana muffins and on top of my almond pulp breakfast porridge.
One of my favorite ways to use them is on top of this gorgeous, springy Whole30 salad that is packed with all of my favorite things.
The chicken in this salad is particularly good. To give it tons of flavor, I marinate it in a balsamic mixture. I love grilling it on the BBQ so it feels extra springy and summery, but include directions for the stove top or oven if that’s easier for you.
I toss the salad in THE BEST whole30 balsamic salad dressing, and top it with fresh strawberries, blueberries, raspberries, roasted pecans and avocado.
This whole30 balsamic chicken berry salad is bursting with flavor! You have the tang from the salad dressing, sweet from the berries, creamy fat from the avocado, nuttiness from the pecans, and flavorful crispy BBQ chicken that is bursting with balsamic flavor.
Even my 3 year old likes this salad!
Balsamic Chicken Marinade
1/2 cup balsamic vinegar
1 tablespoon dijon mustard
1 teaspoon kosher salt
1 teaspoon pepper
1 clove of garlic, smashed
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons dijon mustard
6 cups organic mixed baby greens
1/2 cup organic strawberries, sliced
1/2 cup organic blueberries
1/2 cup organic raspberries
3/4 cup roasted pecans
2 avocados, sliced
Cook the chicken by either grilling on your BBQ (high heat for about 7 minutes per side), searing on your cast iron skillet in olive oil (medium heat for about 7 minutes per side), or roasting in your oven on a baking sheet (425ºF for about 15 minutes). The chicken is fully cooked when it has an internal temperature of 165ºF.
Rest the chicken for 10 minutes, then slice into bite size pieces.
Balsamic Chicken Berry Salad
In a large salad bowl, make the dressing. Add the olive oil, balsamic vinegar, dijon mustard, date paste, then pinch of salt + pepper. Whisk, then taste and add more of any ingredient to suit your taste.
On top of the salad dressing, add the mixed baby greens, and toss to coat the lettuce. Top with the strawberries, blueberries, raspberries, pecans, avocado and balsamic chicken. Toss, serve and enjoy!
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