Balsamic Chicken Salad with Blackberries and Avocado
Description
Serve this chicken salad for lunch or dinner. You'll get rave reviews.
Ingredients
1/4 c. extra-virgin olive oil
3 T. balsamic vinegar
2 t. honey
1/2 t. kosher salt
1/4 t. ground black pepper
2 small chicken breasts, about 6 oz. each, lightly pounded to an even thickness
6 c. fresh spinach, loosely packed
2/3 c. blackberries, halved if large
1/4 small red onion, thinly sliced
1 small avocado, peeled, pitted, and cut into chunks
1/4 c. crumbled feta cheese
3 T. thinly sliced fresh basil
3 T. toasted pecan halves, roughly chopped
Directions
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In a small bowl, briskly whisk together olive oil, vinegar, honey, salt and pepper until blended.
Place chicken breasts in a shallow dish or large zip bag; pour half of the balsamic mixture on top. Cover the dish or zip the bag. Refrigerate for at least 30 minutes or up to 2 hours. Reserve the other half of the unused balsamic mixture for later serving.
Spray an indoor grill pan or a regular non-stick pan with non-stick cooking spray; heat to medium-high.
Remove chicken from the marinade, shaking off excess; discard this used marinade.
When the grill pan is hot, place the breasts in the pan; cook for 3 minutes; flip; cook for 3 minutes on the second side. Flip chicken back to the first side; reduce heat to medium. Cook chicken for another 9 - 10 minutes, turning once or twice, until cooked through and reaches an internal temperature of 165 degrees F. The cooking time may vary depending upon the thickness of the chicken.
Transfer to a plate; cover to keep warm; let rest for 5 minutes. Cut into bite-size pieces or slices.
Place the spinach, blackberries, and onion in a large serving bowl. Drizzle with remaining dressing; toss to coat. Place the chicken and avocado on top; sprinkle on the feta, basil, and pecans.
Serve immediately.
2 servings.