Description
This Blackberry Kiwi Balsamic Chicken Salad Recipe is an easy, light & naturally gluten free salad that’s perfect for spring! Salad has seriously never tasted this good.
Ingredients
Scale
- 1 lb. boneless skinless chicken breast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry basil leaves
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon avocado oil
- 6 cups baby spinach
- 1 pint blackberries
- 2 kiwi, sliced
- 1/4 cup sliced red onion
- 1 avocado, sliced
- 2 tablespoons crumbled feta cheese
- 2 tablespoons chopped walnuts
Balsamic Dressing:
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- 1 teaspoon dry basil leaves
- 1/2 teaspoon garlic powder
- salt & pepper to taste
Instructions
- To a small bowl, add garlic powder, dry basil leaves, black pepper and salt. Mix together and season both sides of the chicken breast with the spice blend.
- Heat large skillet to medium high heat. Add avocado oil to the pan and then add seasoned chicken breasts. Saute each side for 4-6 minutes. Until both sides have a nice sear on them and they are no longer pink when cut into them. Remove from pan and let rest for 3 minutes. Slice the chicken and set aside.
- To a medium bowl, add balsamic vinegar, olive oil, dijon mustard, honey, dry basil leaves, garlic powder, salt and pepper to taste. Whisk together until the vinegar and honey no longer separate and dressing becomes thick.
- Assemble the salad: to a large bowl add spinach, blackberries, kiwi, red onion, avocado, feta cheese, walnuts and sliced chicken.
- Serve with balsamic dressing on the side.
Nutrition
- Serving Size: 1 1/2 cups + dressing
- Calories: 407
- Sugar: 8 g
- Sodium: 1705 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Carbohydrates: 17 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 63 mg
