Keto Grilled Chicken Salad with Balsamic Blackberry Vinaigrette

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    35 min

Keto Grilled Chicken Salad with Balsamic Blackberry Vinaigrette

This grilled chicken salad is a healthy and filling option perfect for dinner. Paired with a tangy balsamic blackberry vinaigrette, this salad hits the spot on many levels. You can serve this Keto salad as an entrée with a side of Keto dinner rolls or meal-prepped for your week’s lunches. Best of all, this whole recipe comes together in less than 30 minutes!

Are blackberries suitable for a Keto diet?

Blackberries are one of the best fruits to consume on a Keto diet because of their low-carb and high-fiber content. They’re also a great source of potassium, vitamin C, and vitamin K. This low-carb fruit is excellent for snacking or sweet and savory Keto blackberry recipes.

How to customize this salad?

Keto entrée salads are structured in a way that is filling, balanced in flavor, nutritious, and hits your macros. As long as you keep that in mind, you can swap out the ingredients for the ones you have on hand. You can swap the arugula for lettuce, walnuts for pecans or cashews, sunflower seeds for pepitas, and chicken breasts for steak. You can also swap the blackberries for raspberries, both in the vinaigrette and on the salad. You can also swap the avocado for another fat source like burrata or feta cheese.

What about the blackberry seeds?

Blackberry seeds are edible and shouldn’t be a problem in the vinaigrette. If you're annoyed by their texture, you can pass the vinaigrette through a fine sieve after blending it.

How to store this salad?

We love Keto salads that can be stored for later. This salad can stay fresh in the fridge for 1-2 days. Mix the veggies, cooked chicken, and blackberries in an airtight container. Store the vinaigrette in a small container separate from the salad. We recommend adding the avocado right before serving since they will brown. Or, you can squeeze some lemon juice on the avocado slices, which won’t prevent the browning but will limit it. When ready to eat, add the dressing to the salad and toss to combine.

  • Net Carbs

    5.5 g

  • Fiber

    3.8 g

  • Total Carbs

    9.3 g

  • Protein

    26.9 g

  • Fats

    38.2 g

477 cals

Keto Grilled Chicken Salad with Balsamic Blackberry Vinaigrette

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Blackberries


    0.75 cup

  • Balsamic vinegar

    Balsamic vinegar

    3 tbsp

  • Lemon juice

    Lemon juice

    1 tbsp

  • Erythritol Granulated

    Erythritol Granulated

    1 tsp

  • Dijon mustard

    Dijon mustard

    2 tsp

  • Salt


    1 tsp

  • Black pepper

    Black pepper

    0.25 tsp

  • Extra virgin olive oil

    Extra virgin olive oil

    0.5 cup

  • Chicken Breast Boneless Skinless Raw

    Chicken Breast Boneless Skinless Raw

    2 breast

  • Crushed Red Pepper Flakes

    Crushed Red Pepper Flakes

    0.5 tsp

  • Arugula, raw

    Arugula, raw

    5 cup

  • Red onion

    Red onion

    0.25 small

  • Avocado, black skin (Hass)

    Avocado, black skin (Hass)

    0.5 each

  • Walnuts


    3 tbsp, halves

  • Sunflower seeds, dry roasted, salted

    Sunflower seeds, dry roasted, salted

    1.5 tbsp, whole pieces

Recipe Steps

steps 5

35 min

  • Step 1

    Add 1/2 cup blackberries, vinegar, lemon juice, ½ salt, mustard, and black pepper to a small saucepan. Place it over low heat. Use a small whisk to mash the blackberries and whisk all the ingredients together.
    Step 1
  • Step 2

    Remove the saucepan from the heat when the mixture is warm, and the erythritol has dissolved. Gradually drizzle the olive oil with one hand while blending using a hand blender with the other hand.
    Step 2
  • Step 3

    Once the vinaigrette is emulsified, taste and adjust the seasoning to your liking. Pour it into a jar and set aside. Slice the chicken breasts in half vertically and place on a deep plate. Add 4 tbsp of vinaigrette, crushed red pepper, and ½ tsp salt and mix until well coated.
    Step 3
  • Step 4

    Place a pan over medium-high heat and let it come to heat. Add the chicken to the pan and cook for 2-3 minutes per side until slightly charred and cooked through. Transfer to a chopping board and let it rest.
    Step 4
  • Step 5

    In the meantime, thinly slice the onion and avocado. Lay the arugula on a plate and top with the onion, avocado, ¼ cup blackberries, sunflower seeds, and walnuts. Slice the chicken and add it to the salad. Pour the dressing on top and serve immediately.
    Step 5

Comments 5

  • UnbelievableKale557361

    UnbelievableKale557361 6 months ago

    Can you replace the erythritol w/ monk fruit?

    • IncredibleArugula638856

      IncredibleArugula638856 6 months ago

      Any sweetener you prefer should be fine.

  • Teri

    Teri 7 months ago

    Amazing. My hubby doesn't like blackberry but loves this (I didn't tell him). My daughter to. No one else in this house does keto but me but everybody wants me to make this again. It's going in the rotation

    • Teri

      Teri 6 months ago

      I made it again in a bigger portion and fed it to my two other kids who weren't here the first time I made it. My son who's 18 and doesn't do salads went back and ate three portions. I had made enough to meal prep for myself for the next 2 days at work, but my son ended up eating it again the next day.

  • JanS66

    JanS66 7 months ago

    Loved this recipe