Leftover Jam In The Fridge? Try Making Our Blackberry Chicken Salad

Full, hearty salads that make a great meal are something we crave on the regular, and that means no boring salads here. This one has all of the important components: a well seasoned protein, creamy feta, a little crunch from toasted walnuts, and a burst of sweetness from juicy blackberries. It comes together quickly—the majority of your prep can be done while the chicken is marinating. It makes for a really great meal prep, and an easy lunch in the middle of a busy week. Just keep the dressing separate from the rest of the salad until you are ready to eat it!

The dressing is a simple vinaigrette that gets a little excitement from blackberry jam. Make it ahead (and store in the refrigerator for up to 1 week), then use on a variety of other salads or even as a marinade over chicken.

Did you try making this? Let us know how it went in the comments!

Yields: 2 servings

Prep Time: 20 mins

Total Time: 1 hour 15 mins



  • Juice of 1 lime

  • 1 tbsp.

    extra-virgin olive oil

  • 1/2 tsp.

    dried oregano

  • 1/4 tsp.

    chili powder

  • Kosher salt

  • Freshly ground black pepper

  • 2

    (6- to 8-0z.) boneless, skinless chicken breasts


  • 4 tbsp.

    extra-virgin olive oil

  • 2 tbsp.

    balsamic vinegar

  • 1 tbsp.

    blackberry jam

  • 1 tsp.


  • Kosher salt


  • 1 tbsp.


  • 5 c.

    packed baby spinach

  • 1

    Persian cucumber, thinly sliced

  • 1/4

    red onion, thinly sliced

  • 1

    avocado, sliced

  • 6 oz.


  • 1/4 c.

    crumbled feta

  • 1/4 c.

    walnuts, toasted



  1. In a medium bowl, combine lime juice, oil, oregano, and chili powder; season with salt and pepper.

  2. Place chicken in a resealable bag and pour in marinade. Let chicken marinate at room temperature at least 30 minutes or refrigerate up to 2 hours.


  1. In a medium bowl, whisk oil, vinegar, jam, and honey; season with salt. Refrigerate until ready to use.

  2. Make Ahead: Dressing can be made 1 week ahead. Cover and keep refrigerated.


  1. In a medium skillet over medium heat, heat oil. Remove chicken from marinade; discard marinade. Cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes per side. Transfer to a cutting board. Let rest 5 minutes before slicing.

  2. Divide spinach between bowls. Top with chicken, cucumber, onion, avocado, blackberries, feta, and walnuts. Add dressing and toss to combine.


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