![](https://cdn.shopify.com/s/files/1/0761/2803/files/blackberry-chicken-salad-lead-6602e0e097373.jpg?v=1720109200)
Matt Austin
Recipe
Blackberry Chicken Salad
Recipe from Delish
Total Time: 1 hour 15 minutes
Serves: 2
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 cups of packed baby spinach
- 1 Persian cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1 avocado, sliced
- 6 oz. blackberries
- 1/4 cup crumbled feta
- 1/4 cup walnuts, toasted
Instructions
- 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.
- 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.
- 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.
- Serve.