Ingredients
Scale
- For the 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
- For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. blackberry jam
- 1 tsp. honey
- Kosher salt
- For the Salad:
- 1 Tbsp. extra-virgin olive oil
- 5 cups packed baby spinach
- 1 Persian cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1 avocado, sliced
- 6 oz. blackberries
- 1/4 cup crumbled feta
- 1/4 cup walnuts, toasted
Instructions
- Make the chicken marinade. Combine lime juice, 1 Tbsp. olive oil, oregano, and chili powder in a small bowl. Season with salt and pepper.
- Place chicken in a resealable bag and pour the marinade over it. Let it marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
- Make the dressing. In a medium bowl, whisk together 1/4 cup olive oil, balsamic vinegar, blackberry jam, and honey. Season with salt. Refrigerate until ready to use.
- Cook the chicken. Heat 1 Tbsp. olive oil in a medium skillet over medium heat. Remove chicken from the marinade and discard the marinade. Cook the chicken, turning occasionally, until golden brown and the internal temperature reaches 165°F, about 8 to 10 minutes per side. Transfer to a cutting board and let rest for 5 minutes before slicing.
- Assemble the salad. Divide the baby spinach between bowls. Top with sliced chicken, cucumber, red onion, avocado, blackberries, crumbled feta, and toasted walnuts.
- Add the dressing and toss to combine before serving.
Notes
- The dressing can be made up to 1 week in advance. Cover and keep it refrigerated.
- Let the chicken rest after cooking to keep it juicy.
- You can use chicken thighs instead of breasts.
- Toast the walnuts in a dry skillet for a few minutes for better flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 salad bowl
- Calories: approx.1410
- Sugar: 28g
- Sodium: 980mg
- Fat: 98g
- Saturated Fat: 18g
- Unsaturated Fat: 76g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 18g
- Protein: 78g
- Cholesterol: 195mg