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

Chicken salad with blackberries, feta, golden beets and avocado

2 - 5
PersonalPoints™ per serving
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.


Champagne vinegar

¼ cup(s)

Uncooked shallot(s)

¼ cup(s), minced

Fresh tarragon

¼ cup(s), minced


3 Tbsp, warm

Olive oil

4 tsp

Kosher salt

¾ tsp

Black pepper

¼ tsp

Mixed greens

5 oz, spring variety


1 medium, thinly sliced

Cooked skinless boneless chicken breast(s)

2 cup(s), chopped, or thinly sliced

Fresh blackberries

1 cup(s), (halved if large)

Uncooked beets

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

Crumbled feta cheese

6 Tbsp


  1. In a medium bowl, whisk together vinegar, shallots, tarragon, water, oil, salt, and pepper; set vinaigrette aside.
  2. In serving bowl, arrange greens, avocado, chicken, blackberries, beets, and feta. Drizzle dressing on top
  3. Serving size: 2 ¼ cups