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Blackberry Chicken + Spinach Salad

Servings: 4

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!