Total Time: 1 hour 15 minutes

Serves: 2

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

• 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