Description
Juicy blackberries and grilled chicken come together in this summer salad that tastes like it came from your favorite bistro. Trust me, everyone will ask for the recipe.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound)
- 6 cups mixed salad greens or spring mix
- 2 cups fresh blackberries (about 12 ounces)
- 1/2 cup crumbled feta cheese (4 ounces)
- 1/4 cup thinly sliced red onion
- 1/4 cup sliced almonds, toasted
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (for cooking chicken)
For the Honey-Balsamic Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced (about 1/2 teaspoon)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and internal temperature reaches 165°F. Let rest 5 minutes before slicing.
- Make the dressing by combining balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper in a jar with a lid. Shake vigorously until emulsified.
- Toast sliced almonds in a dry skillet over medium-low heat for 3-4 minutes, stirring frequently, until golden brown. Transfer to a plate to cool.
- In a large serving bowl, arrange mixed greens as the base. Top with sliced chicken, blackberries, crumbled feta, red onion, and toasted almonds.
- Drizzle with honey-balsamic dressing just before serving, or serve dressing on the side.