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Blackberry Chicken Salad

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 tspchili 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.

What You'll Need