Leftover Jam In The Fridge? Try Making Our Blackberry Chicken Salad
Full, hearty salads that make a great meal are something we crave on the regular, and that means no boring salads here. This one has all of the important components: a well seasoned protein, creamy feta, a little crunch from toasted walnuts, and a burst of sweetness from juicy blackberries. It comes together quickly—the majority of your prep can be done while the chicken is marinating. It makes for a really great meal prep, and an easy lunch in the middle of a busy week. Just keep the dressing separate from the rest of the salad until you are ready to eat it!
The dressing is a simple vinaigrette that gets a little excitement from blackberry jam. Make it ahead (and store in the refrigerator for up to 1 week), then use on a variety of other salads or even as a marinade over chicken.
Did you try making this? Let us know how it went in the comments!
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 8-0z.) boneless, skinless chicken breasts
Dressing
4 tbsp.
extra-virgin olive oil
2 tbsp.
balsamic vinegar
1 tbsp.
blackberry jam
1 tsp.
honey
Kosher salt
Salad
1 tbsp.
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
In a medium bowl, combine lime juice, oil, oregano, and chili powder; season with salt and pepper.
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
In a medium bowl, whisk oil, vinegar, jam, and honey; season with salt. Refrigerate until ready to use.
Make Ahead: Dressing can be made 1 week ahead. Cover and keep refrigerated.
Salad
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.
Divide spinach between bowls. Top with chicken, cucumber, onion, avocado, blackberries, feta, and walnuts. Add dressing and toss to combine.
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