Blackberry Chicken Salad
A refreshing Blackberry Chicken Salad featuring tender chicken, vibrant greens, and a delicious dressing.
Equipment
- medium bowl
- Small bowl
- medium skillet
- Resealable bag
- cutting board
Ingredients
Chicken
- 1 lime Juice of
- 1 Tbsp. extra-virgin olive oil
- ½ tsp. dried oregano
- ¼ tsp. chili powder
- Kosher salt
- Freshly ground black pepper
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
Dressing
- ¼ cup extra-virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. blackberry jam
- 1 tsp. honey
- Kosher salt
Salad
- 1 Tbsp. extra-virgin olive oil
- 5 cups packed baby spinach
- 1 Persian cucumber, thinly sliced
- ¼ red onion, thinly sliced
- 1 avocado, sliced
- 6 oz. blackberries
- ¼ cup crumbled feta
- ¼ cup walnuts, toasted
Instructions
Chicken
- In a small bowl, combine lime juice, oil, oregano, and chili powder; season with salt and pepper.
- 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.
Dressing
- In a medium bowl, whisk oil, vinegar, jam, and honey; season with salt. Refrigerate until ready to use.
- Dressing can be made 1 week ahead. Cover and keep refrigerated.
Salad
- 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.
- Divide spinach between bowls. Top with chicken, cucumber, onion, avocado, blackberries, feta, and walnuts. Add dressing and toss to combine.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 40mgCalcium: 200mgIron: 2mg
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