Blackberry Basil Grilled Chicken Salad
Light and fresh blackberry basil salad with marinated grilled chicken, avocado, arugula and a sweet blackberry vinagrette. Easy to make and packed with flavor!
Servings: 4 servings
Calories: 490kcal
Ingredients
- 1 lb boneless skinless chicken breasts
- 6 oz fresh blackberries + more for serving
- 3 tbsp balsamic vinegar
- 1/4 cup olive oil
- 2 tsp honey
- 1 tsp dijon mustard
- 1 fresh or dried thyme
- 1/2 tsp salt
- 2 cups basil torn
- 4 cups arugula
- 1 ripe avocado pitted and sliced
- Toasted pumpkin seeds for serving optional
Instructions
- To a high speed blender add the blackberries, balsamic, olive oil, honey, dijon mustard, salt and thyme and blend until smooth. Use the back of a large spoon to press the liquid through a collander or strainer to remove any seeds.
- Reserve about 2/3 of the blackberry mixture for the dressing and pour the remainder over the chicken. Marinate for at least 30 minutes, up to overnight.
- Preheat the grill to medium heat.
- After the chicken has finished marinating, place on the grill and cook, turning occasionally, until the internal temperature registers as 165° F. About 20-25 minutes.
- To assemble the salad, divide the arugula and torn basil among bowls, top with chicken, sliced avocado, fresh blackberries and toasted pumpkin seeds if using. Drizzle over the reserved blackberry dressing and serve.
Nutrition
Serving: 1g | Calories: 490kcal | Carbohydrates: 19g | Protein: 40g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 22g | Cholesterol: 96mg | Sodium: 424mg | Fiber: 7g | Sugar: 6g