Balsamic Chicken Salad with Blackberries and Avocado
Recipes BBQ and grilling Chicken Main Dish Meal ideas Salad
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.