Blackberry Chicken Salad

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Blackberry Chicken Salad

Ingredients

CHICKEN

• 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-oz.) boneless, skinless chicken breasts

DRESSING

• 1/4 c. 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 c. packed baby spinach

• 1 Persian cucumber, thinly sliced

• 1/4 red onion, thinly sliced

• 1 avocado, sliced

• 6 oz. blackberries

• 1/4 c. crumbled feta

• 1/4 c. walnuts, toasted

Directions

CHICKEN

1. In a small 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.

DRESSING

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. SALAD

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. #blackberrychickensalad #chicken #salad #blackberry #fyp #foodie #cooking #cook #homecooking #homecook