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

Steps

1. In a small bowl, briskly whisk together olive oil, vinegar, honey, salt and pepper until blended.
2. 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.
3. Spray an indoor grill pan or a regular non-stick pan with non-stick cooking spray; heat to medium-high.