Blackberry Jalapeño Chicken Salad

Sweet, savory, fresh, and full of flavor, this Blackberry Jalapeño Chicken Salad brings together juicy grilled chicken, roasted sweet potatoes, fresh blackberries, crisp apples, creamy avocado, tangy goat cheese, and crunchy pecans. Finished with a homemade Blackberry Jalapeño dressing, it’s a delicious salad that’s anything but boring.

Serves: 4
Prep Time: 20 minutes + marinating
Cook Time: 25–30 minutes

Ingredients

For the Chicken Marinade

• 2 large boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Raven’s Nest Gourmet Blackberry Jalapeño Jam
• 1 garlic clove, minced
• Leaves from 2 sprigs fresh thyme, or 1 teaspoon finely chopped thyme
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

For the Roasted Sweet Potatoes

• 1 medium sweet potato, sliced into ¼-inch rounds
• 1½ tablespoons olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika
• Leaves from 2 sprigs fresh thyme

For the Blackberry Jalapeño Dressing

• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1½ tablespoons Raven’s Nest Gourmet Blackberry Jalapeño Jam
• 1 teaspoon Dijon mustard
• Pinch of sea salt

For the Salad

• 6 cups mixed greens, spring mix, arugula, or baby spinach
• ½ cup fresh blackberries
• ½ crisp apple, such as Honeycrisp or Pink Lady, thinly sliced
• ½ avocado, sliced
• ¼ cup pickled red onions
• ¼ cup crumbled goat cheese or feta
• ¼ cup toasted pecans or candied walnuts
• 2 slices pancetta, fried crisp and crumbled (optional)
• 2 tablespoons fresh parsley, chopped
• Microgreens, for garnish (optional)

Instructions

1. Marinate the Chicken

In a bowl, whisk together olive oil, balsamic vinegar, Blackberry Jalapeño Jam, garlic, thyme, salt, and pepper.

Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

2. Roast the Sweet Potatoes

Preheat oven to 400°F and line a baking sheet with parchment paper.

Toss the sweet potato rounds with olive oil, salt, pepper, smoked paprika, and fresh thyme. Arrange in a single layer on the prepared baking sheet.

Roast for 20–25 minutes, flipping halfway through, until golden brown and tender.

3. Grill the Chicken

Preheat grill to medium-high heat.

Remove the chicken from the marinade and grill for approximately 6–7 minutes per side, or until cooked through and the internal temperature reaches 165°F.

Allow the chicken to rest for a few minutes before slicing.

4. Make the Dressing

While the chicken and sweet potatoes cook, whisk together balsamic vinegar, olive oil, Blackberry Jalapeño Jam, Dijon mustard, and a pinch of sea salt until smooth and well combined.

5. Build the Salad

Divide the mixed greens among four bowls or plates.

Top with roasted sweet potatoes, sliced grilled chicken, fresh blackberries, apple slices, avocado, pickled red onions, goat cheese, toasted pecans, and crispy pancetta, if using.

Finish with fresh parsley and microgreens.

Drizzle generously with the Blackberry Jalapeño dressing and serve immediately.

The Finishing Touch

For an extra burst of flavor, add a few fresh blackberries and a light drizzle of Raven’s Nest Blackberry Jalapeño Jam over the finished salad.

Perfect for: Summer lunches, light dinners, entertaining, or a fresh weeknight meal with plenty of seasonal flavor.