Jump to Recipe·Print Recipe

This Blackened Chicken Avocado Berry Salad with homemade raspberry dressing is the ultimate salad! It’s Paleo, Whole30, AIP, and a super healthy and flavorful salad.

Close up image of blackened chicken on salad

Let’s be honest, salad can feel a little boring and challenging sometimes. If you’re not adding croutons and sugar-laden dressings, you have to really use your head to build a killer salad. Luckily, I’ve done that work for you with this blackened chicken avocado berry salad!

This salad is an amazing spring and summertime dish that features low sugar berries, vitamin-rich veggies, lean protein, and healthy fats. It’s the kind of salad that you actually want to eat and will leave you feeling full and amazing. It’s also a healthy crowd-pleaser as a side at a summer picnic or Sunday lunch!

The Ingredients Needed for Blackened Chicken Avocado Berry Salad

  • Chicken breast. One pound (about two breasts) of thin chicken breast is best for the blackened chicken.
  • Blackening seasonings. Turmeric, onion powder, garlic powder, cumin, salt, pepper, parsley, and paprika (optional) are what make up this blackening seasoning. Typically, blackened chicken is seasoned with paprika, but, since I’m nightshade-free, I went without it for these photos. However, you can easily add 1 tsp of paprika for an extra kick if you’re not AIP. You’ll also omit the pepper and cumin for AIP.
  • Mixed greens and cucumber. The greens I used were spinach, arugula, red, and green leaf lettuce.
  • Avocado. This is such a nice option for a healthy fat that will help keep you full!
  • Berries. Berries are lower in sugar, and you can use a mix of them. I used strawberries, blackberries, raspberries, and blueberries.
  • Raspberry dressing. You’ll use raspberries, olive oil, lemon, and honey to create this. Omit the honey for Whole30.

How to make Blackened Chicken Avocado Berry Salad

  • Cook the chicken. Set the oven to 400 F. Combine the seasonings in a bowl and coat the chicken on both sides. Set aside. Using a cast-iron pan, heat the avocado oil until it’s very hot. Add the chicken to the pan and sear for about 5 minutes on each side, until a blackened crust is formed. Transfer the pan to the oven. Remove from the pan and allow to rest before slicing to serve over the salads.

Cooked blackend chicken in cast iron skillet

  • Prep the salad dressing. Using a high-speed blender, combine all of the salad dressing ingredients until smooth. Set aside and save any unused dressing in the fridge for up to 1-2 days.

Raspberry dressing in glass jar

  • Prep the salad. Prepare the salads with 2 bowls (more if you’d prefer to scale down, or less if you’d rather a larger salad) and layer on the greens, then the chicken, sliced cucumber, avocado, and berries. Finish with the dressing and serve.

 

Can you save the dressing?

Yes! You can store any of the leftover dressing in an air-tight glass container in the fridge for 1-2 days.

Can you prep this salad ahead of time?

Absolutely! I suggest prepping all of the components and then storing them separately in order to keep them fresh until you’re ready to eat it.

You’ll also like…

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blackened Chicken Avocado Berry Salad (Paleo, Whole30, AIP)

★★★★★

5 from 3 reviews
  • Author: Michelle
  • Total Time: 25 minutes
  • Yield: 3-4 servings 1x
Print Recipe

Ingredients

Scale

For the chicken

  • 1 lb chicken breast (or about 2 thin breasts)
  • 2 tbsp avocado oil
  • 1/2 tsp turmeric
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp cumin (omit for AIP)
  • optional – 1 tsp paprika (omit for AIP)
  • 1/2 tsp pepper (omit for AIP)

For the salad

  • 4–5 cups mixed greens
  • 1–2 cucumbers, sliced
  • 1 medium avocado, sliced
  • 1–1.5 cups berries (sliced strawberries, blueberries, blackberries, and raspberries)

For the dressing

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup fresh raspberries
  • 1/2 tsp sea salt
  • 1 tbsp honey (omit for whole30)

Instructions

For the chicken

  1. Set the oven to 400 F. Combine the seasonings in a bowl and coat the chicken on both sides. Set aside.
  2. Using a cast iron pan, heat the avocado oil until it’s very hot. Add the chicken to the pan and sear for about 5 minutes on each side, until a blackened crust is formed. Transfer the pan to the oven and cook until the chicken reaches an internal temperature of 165 F.
  3. Remove from the pan and allow to rest before slicing to serve over the salads.

For the salad and dressing 

  1. Using a high-speed blender, combine all of the salad dressing ingredients until smooth. Set aside and save any unused dressing in the fridge for up to 1-2 days.
  2. Prepare the salads with 2 bowls (more if you’d prefer to scale down, or less if you’d rather a larger salad) and layer on the greens, then the chicken, sliced cucumber, avocado, and berries. Finish with the dressing and serve.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 5
  • Cook Time: 20
  • Category: Salad
  • Method: Baked and fresh
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 463
  • Fat: 21.8g
  • Carbohydrates: 24.2g
  • Fiber: 8.9g
  • Protein: 44.9g

Keywords: Salad, blackened chicken, summer, whole30, aip, paleo, spring

This post originally appeared on Unbound Wellness is 2018 and was updated in 2021.

 

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats