Blackberry Chicken Salad
re plump and simply perfect. Plus, the dressing has crushed fresh blackberries in it. Okay, let's get cooking!
Servings: 4 people
Ingredients
Salad
- 2 chicken breasts
- 1 tablespoon of butter
- 6 cups of mixed greens
- 1/4 cup of diced onions
- 1 cup of blackberries
- 1 avocado
- 1/2 a cucumber
- 1/4 cup of pumpkin seeds
Dressing
- 3/4 cup of canola oil
- 1 tablespoon of agave
- 1/4 cup of lemon juice
- 8 smashed blackberries
- 1 tablespoon of dijon mustard
- 1/2 tablespoon of poppyseeds
- salt to taste
Instructions
- First, get your chicken going. You can BBQ your chicken, or cook it like I did in a cast iron pan with a tablespoon of butter. Cook over medium heat, turning every 2-3 minutes (but don’t turn until it releases easily from the pan) until the centre is 165 degrees, should take about 10-12 minutes.
- While the chicken is cooking, in a large bowl add the mixed greens and then prep the mix-ins. Dice the red onions, cube up the avocado, and slice the cucumber into bite sized pieces. Then, portion out the pumpkin seeds and blackberries – set the mix-ins aside.
- Once the chicken is done, let it rest for about 3-5 minutes.
- While it’s resting, make the dressing. Smash the 8 blackberries (I did this with my knife, like smashing garlic) and then I gave them a rough chop. Grab a jar and pour in the canola oil, agave, lemon juice, along with the smashed blackberries, and then the mustard, and poppyseeds. Shake and add salt to taste.
- Next, dress the mixed greens to your liking (saving a few spoonfuls at least for the chicken), then lay them out on a flat dish and top with the mix-ins. Slice the chicken and lay it on top of the salad and spoon on some extra dressing.
- Done! Time to eat up.