Ingredients
Scale
- ¼ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons honey
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 small chicken breasts (about 6 ounces each), lightly pounded to an even thickness
- 6 cups fresh spinach (loosely packed)
- ⅔ cup blackberries, halved if large
- ¼ small red onion, thinly sliced
- 1 small avocado, peeled, pitted, and sliced into wedges or chunks
- ¼ cup crumbled feta cheese
- 3 tablespoons thinly sliced fresh basil
- 3 tablespoons toasted pecan halves, roughly chopped
Instructions
- Whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
- Marinate chicken in half the dressing for 30 minutes to 2 hours.
- Grill or pan-sear chicken until fully cooked (internal temperature 165°F).
- Slice or chop chicken after resting.
- Toss spinach, blackberries, and onion with remaining dressing.
- Top with avocado, chicken, feta, basil, and pecans.
Notes
- Use pre-cooked chicken to save time.
- Replace feta with a dairy-free alternative if needed.
- Store leftovers in the fridge for up to 2 days.
- Assemble just before serving to keep ingredients fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling/Pan-Searing
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg