Chicken Salad with Berry Balsamic Relish

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Paola van der Hulst Website
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Chicken Salad with Berry Balsamic Relish
Chicken Salad with Berry Balsamic Relish
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  • Herb-Marinated Chicken:
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh parsley, minced
  • 2 tablespoons fresh mint leaves, minced
  • 2 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • fine sea salt and freshly ground pepper to taste
  • 2 chicken breasts, cut into 1½-inch strips
  • 1 tablespoon vegetable oil
  • Berry Balsamic Relish:
  • 2 cups blueberries
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons shallot, minced
  • 2 tablespoons honey
  • 1/4 to 1 mild green chile pepper, deseeded and sliced thin
  • Salad:
  • 6 cups kale
  • 1/2 cup parsley (leaves and soft stems), chopped
  • 1/4 cup mint leaves, chopped
  • 1 avocado, cut into bite-sized pieces


  1. Mix the olive oil, parsley, mint, garlic, lemon juice, and lemon zest together in a bowl; season with salt and pepper. Combine the marinade and chicken in a bowl; stir to coat. Cover bowl with plastic wrap and refrigerate 1 hour to overnight.
  2. Heat vegetable oil in a grill pan over medium heat. Cook chicken until lightly charred and no longer pink in the center, 3 to 4 minutes per side.
  3. Mix the blueberries, balsamic vinegar, shallot, honey, and chile pepper together in a saucepan; bring to a boil, reduce heat to low, and simmer until the blueberries are tender and the liquid is reduced to a thick syrup, 15 to 18 minutes.
  4. Toss kale, parsley, mint, and avocado together in a salad bowl; top with chicken strips and serve with the berry balsamic relish.
Mealthy tip:

For a vegan take on this delicious salad, forgo the chicken, increase the avocado, and switch the honey for agave nectar in the berry balsamic relish.


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Image of Jen the Mighty
September 12, 2017 at 6:57am

Jen the Mighty says:

Blueberries plus balsamic vinegar with a hint of chile pepper has my head spinning from greatness! So good all on it's own, but then with the chicken and kale salad and some creamy avocado...heaven.