Total Time: 1 hour 15 minutes
Serves: 2
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 cups of packed baby spinach
1 Persian cucumber, thinly sliced
1/4 red onion, thinly sliced
1 avocado, sliced
6 oz. blackberries
1/4 cup crumbled feta
1/4 cup walnuts, toasted
Instructions
1. I 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.
3. In a medium bowl, whisk oil, vinegar, jam, and honey; season with salt. Refrigerate until ready to use.
4. Dressing can be made 1 week ahead. Cover and keep refrigerated.
5. 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.
6. Divide spinach between bowls. Top with chicken, cucumber, onion, avocado, blackberries, feta, and walnuts. Add dressing and toss to combine.
7. Serve.
Source: Hopson Grace
Photo: Hopson Grace
