Photo of Chicken salad with blackberries, feta, golden beets and avocado by WW

Chicken salad with blackberries, feta, golden beets and avocado

Total Time
20 min
20 min
Bring an array of vibrant colors, enticing flavors, and delightful textures to your plate with this beautiful salad. Tarragon is slightly sweet with a hint of licorice flavor that’s more subtle than in fennel. It melds nicely with the other ingredients, especially the floral Champagne vinegar but fresh thyme or basil would also work in well in its place. You could also swap the vinegar—either white wine or red wine vinegar would give you nice results. When eaten raw and thinly sliced, the beets have delicious crunch. Use a food processor fitted with a slicing blade or a mandoline to slice them paper-thin.



¼ cup(s), minced

Fresh tarragon

¼ cup(s), minced

Champagne vinegar

¼ tbsp(s)


3 tbsp(s), warm

Olive oil

4 tsp(s)

Kosher salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Fresh mixed greens

5 oz, spring variety

Cooked skinless boneless chicken breast(s)

2 cup(s), chopped, or thinly sliced


1 medium, thinly sliced

Uncooked beets

1 cup(s), golden variety, shaved or thinly sliced

Fresh blackberries

1 cup(s), (halved if large)

Crumbled feta cheese

6 tbsp(s)


  1. In a medium bowl, whisk together shallots, tarragon, vinegar, water, oil, salt, and pepper; set vinaigrette aside.
  2. In a serving bowl, toss together greens, chicken, avocado, beets, berries, and dressing; sprinkle with cheese.
  3. Serving size: 2 ¼ cups