Blackberry Chicken Salad

• porcje: 2 servings
• czas aktywny: 20 minutes
• całkowity czas: 1 hour 15 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 1029
• Tłuszcz Całkowity: 75 g
• Tłuszcz Nasycony: 12 g
• Tłuszcz Trans: 0 g
• Cholesterol: 162 mg
• Sód: 1417 mg
• Węglowodany Całkowite: 26 g
• Błonnik Pokarmowy: 15 g
• Cukry Całkowite: 17 g
• Białko: 55 g