Grilled Chicken and Blackberry Salad
Servings: 3 -4 servings
Ingredients
- For the dressing and marinade:
- 3/4 cup olive oil
- 1/2 cup balsamic vinegar
- 2 tbsp blackberry preserves
- 2 tbsp chopped shallots
- 2 tbsp fresh chopped chives
- 1 clove garlic minced
- 1/2 tsp salt
- For the Salad:
- 3 large chicken breasts
- 16 oz mixed greens I used kale and arugula
- 6 oz fresh blackberries
- 1 cup shelled pistachios
- 1 avocado chopped
Instructions
- Begin by placing oil, vinegar, and preserves into a blender. Blend until smooth. Keep motor running and add chives, shallots, and garlic. Add salt last.
- Reserve about 1/2 cup of the marinade and pour into a large ziploc bag with the chicken. Mix around so the chicken is well coated.
- Prepare your grill.
- Once grill is ready, cook each chicken breasts for 6-10 minutes per side or until internal temperature reaches 160 degrees and chicken is no longer pink.
- For the salad, begin with mixed greens. Add blackberries, avocado, and pistachio. Layer on chicken and toss with dressing. (For kid friendly option, see notes below)
- Serve immediately.
Notes
For kid friendly option, use any pasta with the mixed greens (or in place of the mixed greens)