Salads/Dressings
Blackberry Chicken Salad
2 servings
分量20 minutes
調理時間1 hour 15 minutes
総時間材料
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
1/4 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
1 tbsp. blackberry jam
1 tsp. honey
Kosher salt
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
手順
Chicken
In a small bowl, combine lime juice, oil, oregano, and chili powder; season with salt and pepper.
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
In a medium bowl, whisk oil, vinegar, jam, and honey; season with salt. Refrigerate until ready to use.
Make Ahead: Dressing can be made 1 week ahead. Cover and keep refrigerated.
Salad
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.
Divide spinach between bowls. Top with chicken, cucumber, onion, avocado, blackberries, feta, and walnuts. Add dressing and toss to combine.
栄養
サービングサイズ
-
カロリー
1029
脂肪総量
75 g
飽和脂肪
12 g
不飽和脂肪
-
トランス脂肪
0 g
コレステロール
162 mg
ナトリウム
1417 mg
炭水化物総量
26 g
食物繊維
15 g
糖質総量
17 g
タンパク質
55 g
2 servings
分量20 minutes
調理時間1 hour 15 minutes
総時間