Leftover Jam In The Fridge? Try Making Our Blackberry Chicken Salad

Makinze Gore
·1 min read

Yields: 2 servings

Prep Time: 20 mins

Total Time: 1 hour 15 mins

Ingredients

Chicken

  • Juice of 1 lime

  • 1 tbsp.

    extra-virgin olive oil

  • 1/2 tsp.

    dried oregano

  • 1/4 tsp.

    chili powder

  • Kosher salt

  • Freshly ground black pepper

  • 2

    (6- to 8-oz.) boneless, skinless chicken breasts

Dressing

  • 1/4 c.

    extra-virgin olive oil

  • 2 tbsp.

    balsamic vinegar

  • 1 tbsp.

    blackberry jam

  • 1 tsp.

    honey

  • Kosher salt

Salad

  • 1 tbsp.

    extra-virgin olive oil

  • 5 c.

    packed baby spinach

  • 1

    Persian cucumber, thinly sliced

  • 1/4

    red onion, thinly sliced

  • 1

    avocado, sliced

  • 6 oz.

    blackberries

  • 1/4 c.

    crumbled feta

  • 1/4 c.

    walnuts, toasted

Directions

Chicken

  1. In a small bowl, combine lime juice, oil, oregano, and chili powder; season with salt and pepper.

  2. Place chicken in a resealable bag and pour in marinade. Let chicken marinate at room temperature at least 30 minutes or refrigerate up to 2 hours.

Dressing

  1. In a medium bowl, whisk oil, vinegar, jam, and honey; season with salt. Refrigerate until ready to use.

  2. Make Ahead: Dressing can be made 1 week ahead. Cover and keep refrigerated.

Salad

  1. In a medium skillet over medium heat, heat oil. Remove chicken from marinade; discard marinade. Cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes per side. Transfer to a cutting board. Let rest 5 minutes before slicing.

  2. Divide spinach between bowls. Top with chicken, cucumber, onion, avocado, blackberries, feta, and walnuts. Add dressing and toss to combine.

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