Jump to recipeCarefully place your marinated chicken onto the preheated grill and grill until each side is nicely charred, about 8-10 minutes in total, and internal temperature reads 165 degrees f.
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Blackberry Chicken + Spinach Salad
Enjoy this SIMPLE, yet GORGEOUS end-of-summer salad today!
Sweet + Tart.
Savory + Sweet.
All of our FAVORITE flavor & texture combinations!
Briny feta, crunchy pecans, ripe-juicy sweet berries, with a tiny bite thanks to red onion.
We have vitamin C. We have antioxidants. We have fiber.
Let’s EAT!
makes 4 servings
Ingredients:
- For the grilled chicken:
- 4 chicken breasts (about 6 oz. each)
- 1 tsp. sea salt, or to taste
- 1/4 tsp ground pepper, or to taste
- 1/2 tsp garlic powder
- 1 Tbsp avocado oil, or olive oil
For the salad:
8 cups baby spinach
fresh corn, cut from 1 cob, steamed
1 cup fresh blackberries and/or blueberries
1/3 cup pecans, coarsely chopped
1/2 small red onion
4 Tbsps crumbled feta cheese
For the dressing:
- juice of 1 fresh lemon
- 2 Tbsps extra-virgin olive oil
- 2 Tbsps white wine vinegar, or apple cider vinegar
- 2 Tbsps raw honey, or pure maple syrup
Instructions:
Whisk all of your dressing ingredients into a mixing bowl and set aside.
Place the chicken into another bowl and add sea salt, pepper and garlic powder.
Drizzle oil and using your clean hands generously rub the seasoning all over the chicken.
Cover and allow to marinate in the refrigerator for at least 30 minutes, or overnight.
While the chicken is marinating; tear your spinach into bite-size pieces if desired and slice your red onion thinly.
Preheat your grill or a heavy-bottomed pan (cast iron is great) over medium-high heat.
Carefully place your marinated chicken onto the preheated grill and grill until each side is nicely charred, about 8-10 minutes in total, and internal temperature reads 165 degrees f.
Set chicken aside on a board to rest, covered, then slice.
In a large serving bowl, add spinach, grilled chicken, corn, berries, pecans, and onion.
Drizzle the dressing over your salad, and toss.
Garnish with crumbled feta cheese and serve.
Enjoy!
â¤Rachel
Ingredients
For the grilled chicken:
- 4 chicken breasts (about 6 oz. each)
- 1 tsp. sea salt, or to taste
- 1/4 tsp ground pepper, or to taste
- 1/2 tsp garlic powder
- 1 Tbsp avocado oil, or olive oil
For the salad:
- 8 cups baby spinach
- fresh corn, cut from 1 cob, steamed
- 1 cup fresh blackberries and/or blueberries
- 1/3 cup pecans, coarsely chopped
- 1/2 small red onion
- 4 Tbsps crumbled feta cheese
For the dressing:
- juice of 1 fresh lemon
- 2 Tbsps extra-virgin olive oil
- 2 Tbsps white wine vinegar, or apple cider vinegar
- 2 Tbsps raw honey, or pure maple syrup
Instructions
- Whisk all of your dressing ingredients into a mixing bowl and set aside.
- Place the chicken into another bowl and add sea salt, pepper and garlic powder.
- Drizzle oil and using your clean hands generously rub the seasoning all over the chicken.
- Cover and allow to marinate in the refrigerator for at least 30 minutes, or overnight.
- While the chicken is marinating; tear your spinach into bite-size pieces if desired and slice your red onion thinly.
- Preheat your grill or a heavy bottomed pan (cast iron is great) over medium-high heat.
- Carefully place your marinated chicken onto the preheated grill and grill until each side is nicely charred, about 8-10 minutes in total, and internal temperature reads 165 degrees f.
- Set chicken aside on a board to rest, covered, then slice.
- In a large serving bowl, add spinach, grilled chicken, corn, berries, pecans, and onion.
- Drizzle the dressing over your salad, and toss.
- Garnish with crumbled feta cheese and serve.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
For the grilled chicken:
- 4 chicken breasts (about 6 oz. each)
- 1 tsp. sea salt, or to taste
- 1/4 tsp ground pepper, or to taste
- 1/2 tsp garlic powder
- 1 Tbsp avocado oil, or olive oil
For the salad:
- 8 cups baby spinach
- fresh corn, cut from 1 cob, steamed
- 1 cup fresh blackberries and/or blueberries
- 1/3 cup pecans, coarsely chopped
- 1/2 small red onion
- 4 Tbsps crumbled feta cheese
For the dressing:
- juice of 1 fresh lemon
- 2 Tbsps extra-virgin olive oil
- 2 Tbsps white wine vinegar, or apple cider vinegar
- 2 Tbsps raw honey, or pure maple syrup
Instructions
- Whisk all of your dressing ingredients into a mixing bowl and set aside.
- Place the chicken into another bowl and add sea salt, pepper and garlic powder.
- Drizzle oil and using your clean hands generously rub the seasoning all over the chicken.
- Cover and allow to marinate in the refrigerator for at least 30 minutes, or overnight.
- While the chicken is marinating; tear your spinach into bite-size pieces if desired and slice your red onion thinly.
- Preheat your grill or a heavy bottomed pan (cast iron is great) over medium-high heat.
- Carefully place your marinated chicken onto the preheated grill and grill until each side is nicely charred, about 8-10 minutes in total, and internal temperature reads 165 degrees f.
- Set chicken aside on a board to rest, covered, then slice.
- In a large serving bowl, add spinach, grilled chicken, corn, berries, pecans, and onion.
- Drizzle the dressing over your salad, and toss.
- Garnish with crumbled feta cheese and serve.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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