Blackberry Chicken Salad

Craving a full, hearty salad that’s satisfying enough to be a meal? Look no further! This vibrant salad has everything you need: a perfectly seasoned protein, creamy feta, crunchy toasted walnuts, and a burst of sweetness from juicy blackberries. It's quick to prepare, with most of the prep done while the chicken is marinating. Ideal for meal prep, this salad ensures you have an easy, delicious lunch ready for the busy week ahead. Just remember to keep the dressing separate until you're ready to eat!

Speaking of the dressing, it's a simple vinaigrette with a twist of blackberry jam for added excitement. Prepare it in advance and store in the refrigerator for up to a week. Not only is it perfect for this salad, but it also doubles as a delightful marinade for chicken or a tasty addition to other salads. Enjoy!

Ingredients:

CHICKEN

    •    Juice of 1 lime

    •    1 Tbsp. extra-virgin olive oil

    •    1/2 tsp. dried oregano

    •    1/4 tsp. chili powder

    •    Kosher salt

    •    Freshly ground black pepper

    •    2 (6- to 8-oz.) boneless, skinless chicken breasts

DRESSING

    •    1/4 c. extra-virgin olive oil

    •    2 Tbsp. balsamic vinegar

    •    1 Tbsp. blackberry jam

    •    1 tsp. honey

    •    Kosher salt

SALAD

    •    1 Tbsp. extra-virgin olive oil

    •    5 c. packed baby spinach

    •    1 Persian cucumber, thinly sliced

    •    1/4 red onion, thinly sliced

    •    1 avocado, sliced

    •    6 oz. blackberries

    •    1/4 c. crumbled feta

    •    1/4 c. walnuts, toasted

Instructions:

CHICKEN

        Step 1

In a small bowl, combine lime juice, oil, oregano, and chili powder; season with salt and pepper.

        Step 2

Place chicken in a resealable bag and pour in marinade. Let chicken marinate at room temperature at least 30 minutes or refrigerate up to 2 hours.

    •    DRESSING

        Step 1

In a medium bowl, whisk oil, vinegar, jam, and honey; season with salt. Refrigerate until ready to use.

        Step 2

Make Ahead: Dressing can be made 1 week ahead. Cover and keep refrigerated.

    •    SALAD

        Step 1

In a medium skillet over medium heat, heat oil. Remove chicken from marinade; discard marinade. Cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes per side. Transfer to a cutting board. Let rest 5 minutes before slicing. 

        Step 2

Divide spinach between bowls. Top with chicken, cucumber, onion, avocado, blackberries, feta, and walnuts. Add dressing and toss to combine.

Serves 2

Original Recipe posted in Delish in Mar 2024