Grilled Chicken Salad with Blackberry Vinaigrette

Grilled Chicken Salad with Blackberry Vinaigrette


1 1/2 cups fresh blackberries, divided
1/3 cup balsamic vinegar
1/4 cup honey
3/4 cup olive oil
Salt and pepper to taste
4 boneless skinless chicken breast halves (6 ounces each)
12 ounces (about 12 cups) fresh spinach and kale salad mix
4 ounces Keystone Farms Cheese BellaVitano Merlot, crumbled


1 Place the 1/2 cup blackberries, basil, balsamic vinegar and honey in a food processor. Cover and process until mixture is smooth; slowly stream in olive oil until blended. Season with salt and pepper to taste.
Pour 3/4 cup vinaigrette in a large sealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 30 minutes. Cover and refrigerate remaining vinaigrette until serving.
Grease grill grate. Heat grill to medium.
Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer inserted in meat reads 165°F. Transfer chicken to a cutting board; tent with aluminum foil. Let rest for 10 minutes.
Divide salad mix onto four serving plates. Cut chicken into slices. Top salads with chicken and remaining blackberries. Drizzle with reserved vinaigrette. Sprinkle with BellaVitano Merlot 

Cheesemonger Tip

A unique tasting experience, this award-winning, rich and creamy cheese features the berry and plum flavor notes of Merlot wine. It’s an excellent choice for pairing with warm, crusty breads or dried nuts and fruits on a cheeseboard.

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