High-Protein Blackberry Chicken Salad with Grilled Apricots & Blackberry Balsamic Vinaigrette
Makes: 2 Servings
Per Serving: 39g Protein | 415 Cal
If you’re searching for a high-protein salad that’s anything but boring, this Blackberry Chicken Salad with Grilled Apricots is a must-try. It’s the perfect combination of sweet, savory, tangy, and fresh—all while packing an impressive 39 grams of protein per serving.
This salad is not your typical greens-and-chicken situation. It’s layered with peppery arugula and tender spinach, sweet grilled apricots, creamy goat cheese, and juicy blackberries. Add a quick blackberry balsamic vinaigrette (made without a blender!) and you’ve got a meal that’s light, satisfying, and completely crave-worthy.
Whether you’re looking for a summer lunch, a light dinner, or a meal prep option, this salad checks every box: high protein, low carb, gluten-free, and nutrient-dense.
Why You’ll Love This Blackberry Chicken Salad
Here’s why this salad will become your new go-to:
Protein-packed: Each serving contains 39g of lean protein from grilled chicken.
Fresh & flavorful: Juicy blackberries, sweet apricots, and peppery greens create a vibrant mix of flavors.
Healthy fats: A drizzle of olive oil and creamy goat cheese add richness without overloading calories.
Simple dressing: My blackberry balsamic vinaigrette requires no blender and uses pantry staples.
Customizable: Swap the protein, add nuts, or change up the cheese to make it your own.
Ingredients for Blackberry Chicken Salad
For the Salad Base:
6–8 oz grilled chicken breast, sliced or chopped
3 cups arugula + baby spinach mix
½ cup fresh blackberries
5–6 cherry tomatoes
1 fresh apricot, halved and grilled or pan-seared
2 radishes, thinly sliced
1–2 Persian cucumbers, chopped
1.5 oz goat cheese, crumbled (~2–3 tbsp)
1 tbsp slivered almonds or roasted pumpkin seeds (optional, for crunch)
Optional: fresh mint or basil, torn for brightness
For the Blackberry Balsamic Vinaigrette (No Blend):
Makes 2 servings
2 tbsp balsamic vinegar
2 tsp Dijon mustard
1 tablespoon honey (or sugar-free maple syrup for lower carbs)
1.5 tbsp olive oil
1–3 blackberries, mashed with a fork
Pinch of salt
Cracked black pepper, to taste
How to Make the Blackberry Balsamic Vinaigrette
In a small bowl or jar, mash 1–2 blackberries with a fork.
Add balsamic vinegar, Dijon mustard, honey, olive oil, salt, and pepper.
Whisk or shake until emulsified. Taste and adjust sweetness or acidity as needed.
How to Grill the Apricots (or Pan-Sear)
Slice apricots in half and remove the pit.
Lightly spray or brush with olive oil.
Grill (or pan-sear) cut-side down for 2–3 minutes on medium heat until lightly charred and caramelized. Slice before serving.
Salad Assembly Instructions
In a large bowl, toss greens, cucumber, radish, and blackberries.
Add sliced grilled chicken, goat cheese, grilled apricot slices, and almonds or seeds.
Drizzle with blackberry balsamic vinaigrette.
Finish with a sprinkle of flaky salt and fresh herbs, if using.
Nutritional Breakdown
For one serving (including dressing):
Calories: 415
Protein: 39g
Carbs: 15g
Fat: 22g
This salad is perfect for those following high-protein, low-carb, or balanced eating plans.
Expert Tips for the Best Blackberry Chicken Salad
Use fresh, in-season produce: The better your berries and apricots, the more flavorful the salad.
Don’t skip the grill marks: Even a quick sear adds depth and sweetness to apricots.
Meal prep tip: Grill extra chicken and apricots to use for salads throughout the week.
Protein boost: Add extra chicken or sprinkle in hemp seeds for more protein without extra carbs.
Ingredient Swaps & Variations
Protein: Swap grilled chicken for turkey, shrimp, or tofu (for a vegetarian option).
Greens: Use kale, mixed greens, or romaine instead of arugula/spinach.
Cheese: Goat cheese can be swapped for feta or blue cheese for a tangy bite.
Nuts: Try pecans, walnuts, or sunflower seeds for a different crunch.
Fruit: No apricots? Use peaches, plums, or nectarines instead.
Health Benefits of This Salad
High in Protein: Essential for muscle repair, metabolism, and satiety.
Rich in Antioxidants: Blackberries and apricots are loaded with vitamins A, C, and phytonutrients.
Balanced Macros: This salad offers the perfect mix of protein, healthy fats, and fiber-rich produce.
Heart-Healthy Fats: Olive oil and nuts provide monounsaturated fats, great for cardiovascular health.
Storage & Meal Prep Tips
Store dressing separately: This prevents greens from wilting.
Keep chicken and toppings in airtight containers: Salad components will last 2–3 days in the fridge.
Assemble before eating: For the freshest texture, combine everything just before serving.
FAQs
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Fresh blackberries are best for texture, but if using frozen, thaw and pat dry before adding to the salad to prevent excess moisture.
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Peaches, nectarines, or even grilled plums make excellent substitutes.
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Yes! Grill the chicken and apricots ahead of time, store the dressing separately, and assemble the salad when ready to eat.
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Absolutely. The vinaigrette keeps well in the fridge for up to 4 days. Just shake before using.
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Simply omit the goat cheese or replace it with a dairy-free cheese alternative.
Final Thoughts
If you’re ready to elevate your salad game, this Blackberry Chicken Salad with Grilled Apricots and Blackberry Balsamic Vinaigrette will not disappoint. It’s bright, flavorful, and satisfying—without the heaviness of traditional lunch or dinner options. Packed with lean protein and nutrient-rich produce, it’s a meal you’ll feel good about eating.
High-Protein Blackberry Chicken Salad with Grilled Apricots & Blackberry Balsamic Vinaigrette
This fresh, protein-packed salad combines juicy grilled apricots, sweet blackberries, and tender grilled chicken for a vibrant, satisfying meal. Finished with a tangy blackberry balsamic vinaigrette, it’s perfect for summer lunches or light dinners.
Ingredients
- 6–8 oz grilled chicken breast, sliced or chopped
- 3 cups arugula + baby spinach mix
- ½ cup fresh blackberries
- 5–6 cherry tomatoes
- 1 fresh apricot, halved and grilled or pan-seared
- 2 radishes, thinly sliced
- 1–2 Persian cucumbers, chopped
- 1.5 oz goat cheese, crumbled (~2–3 tbsp)
- 1 tbsp slivered almonds or roasted pumpkin seeds (optional)
- Fresh mint or basil (optional, for brightness)
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey (or sugar-free maple syrup)
- 1 tbsp olive oil
- 1–2 blackberries, mashed
- Pinch of salt
- Cracked black pepper, to taste
Instructions
- Make Dressing: Mash blackberries in a small bowl. Add vinegar, Dijon, honey, olive oil, salt, and pepper. Whisk or shake in a jar until emulsified.
- Grill Apricots: Halve apricot, remove pit, brush lightly with oil, and grill or pan-sear cut-side down for 2–3 minutes until lightly charred. Slice.
- Assemble Salad: In a large bowl, combine greens, cucumbers, radishes, and blackberries. Top with chicken, grilled apricot slices, goat cheese, and nuts or seeds.
- Dress & Serve: Drizzle with vinaigrette, sprinkle fresh herbs, and season with flaky salt if desired.
Nutrition Facts
Calories
415Fat
22 gCarbs
15 gProtein
6 gNutrition info is based off of estimates. They are calculated by taking the ingredients in this recipe and dividing them by the number of servings.
