Grilled Chicken and Blackberry Salad
For the dressing and marinade:
fresh chopped chives
For the Salad:
large chicken breasts
I used kale and arugula
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)
For kid friendly option, use any pasta with the mixed greens (or in place of the mixed greens)