Slider by IWEBIX
Grilled Chicken & Blackberry SaladThis fresh spinach salad is topped with tasty blackberries and grilled chicken. Local ingredients add a unique twist to surprise the taste buds!
2 chicken breasts,1/2″ strips
1 tbsp extra virgin olive oil
1 tsp black pepper
1/2 tsp sea salt
1 sprig rosemary
4 leaves basil (fresh)
10 oz spinach leaves
2 tomatoes, chopped
1 cup blackberries
½ avocado, diced
1/4 cup slivered almonds, toasted
1 tbsp coconut oil
- Slice thawed chicken breasts into 1/2″ strips and place in a bowl. Top with olive oil, the juice of 1/2 a lemon, black pepper, sea salt, rosemary and basil. Marinate in the refrigerator for at least one hour or overnight.
- Place spinach leaves in a large salad bowl and squeeze remaining lemon juice over the leaves. Add chopped tomatoes, blackberries, avocado and slivered almonds to the salad greens. Toss gently.
- Heat pan on medium heat for 1 minute. Pour coconut oil in pan and then place the chicken strips in the pan. Grill each side 3-4 minutes or until cooked thoroughly.
- Place grilled chicken strips over the spinach salad and serve. Enjoy!
Marinate the chicken breast strips with the next 6 ingredients for 1 hour in the fridge or overnight.
Servings: 8 Prep Time: 1 hour Cook Time: 8 minutes
Nutritional Content per serving:
Calories: 113 Protein: 8g Carbs: 6g Fats: 7g Sugar: 2g Fiber: 3g
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Looks good.Gonna try this. thx. Just read the diet blog. I agree. It’s not only what we eat, it’s how we eat. Trying to slow down and enjoy.