Balsamic Chicken Salad
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Balsamic Chicken Salad
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Balsamic chicken salad with blackberries, avocado and feta tossed in an easy balsamic salad vinaigrette that's both a marinade and dressing.
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Ingredients
- ¼ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons honey
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 small chicken breasts about 6 ounces each, lightly pounded to an even thickness
- 6 cups fresh spinach loosely packed
- ⅔ cup blackberries halved if large
- ¼ small red onion thinly sliced
- 1 small avocado peeled, pitted, and sliced into wedges or chunks
- ¼ cup crumbled Feta cheese
- 3 tablespoons thinly sliced fresh basil
- 3 tablespoons toasted pecan halves roughly chopped
Instructions
- In a small bowl or large measuring cup, briskly whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until blended.
- Place the chicken breasts in a shallow dish or large ziptop bag and pour half of the balsamic mixture over the top. Cover the dish (or seal the bag) and refrigerate for at least 30 minutes or up to 2 hours. Reserve the other half of the (unused) balsamic mixture for serving.
- Spray an indoor grill pan or a regular nonstick pan with nonstick spray and heat to medium high. Remove the chicken breasts from the marinade, shaking off any excess. Discard the used marinade. Once the grill pan is hot, place the chicken breasts the pan and cook for 3 minutes. Flip, then cook for 3 minutes on the other side. Flip the chicken back to the first side, then reduce the heat to medium. Continue cooking the chicken for an additional 9 to 10 minutes, turning once or twice, until it is cooked through and reaches an internal temperature of 165 degrees F. The actual cooking time may vary depending upon the thickness of your chicken. Remove to a plate, cover with foil to keep warm, and let rest for 5 minutes. Cut into bite-size pieces or longer slices as you prefer.
- To serve: Place the spinach, blackberries, and onion in a large serving bowl. Drizzle with remaining dressing, then toss to coat. Place the avocado and chicken on top, then sprinkle with the feta, basil, and pecans. Enjoy immediately.
Notes
- This salad, once composed, is best enjoyed shortly after it is made.
- Leftover chicken can be stored in the refrigerator for up to 4 days. Let come to room temperature, then use to top additional salads throughout the week.
Nutrition Information
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Serving
1(of 2), with dressing and without marinade
Calories
542kcal
(27%)
Carbohydrates
18g
(6%)
Protein
47g
(94%)
Fat
32g
(49%)
Saturated Fat
7g
(35%)
Cholesterol
115mg
(38%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Serving | 1(of 2), with dressing and without marinade | |
| Calories | 542kcal | 27% |
| Carbohydrates | 18g | 6% |
| Protein | 47g | 94% |
| Fat | 32g | 49% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 115mg | 38% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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