Grilled Chicken Salad with Blackberry Balsamic Dressing

Grilled Chicken Salad with Blackberry Balsamic Dressing

Indulge in the delectable flavors of our Grilled Chicken Salad with Blackberry Balsamic Dressing. Crisp veggies, creamy avocado, crunchy pecans, and plump organic blackberries generously coated in a sweet and savory dressing. This salad is an ideal warm-weather dinner, inviting you to savor the vibrant tastes of summer.

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For the chicken
1 1⁄2 pounds organic boneless, skinless chicken thighs
  Natural Grocers® Brand Organic Extra Virgin Olive Oil, to brush the chicken
1 teaspoon Natural Grocers Brand Bulk Organic Thyme
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
For the dressing
1⁄2 cup organic blackberries
2 tablespoons filtered water
1⁄4 cup Natural Grocers Brand Organic Extra Virgin Olive Oil
1 teaspoon Natural Grocers Brand Organic Dijon Mustard
2 tablespoons Natural Grocers Brand Organic Balsamic Vinegar
2 tablespoons Natural Grocers Brand Organic Coconut Aminos
2 teaspoons Natural Grocers Brand Organic Grade A Dark Maple Syrup
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Thyme
For the salad
1 (5-ounce) container organic mixed baby greens
1 medium organic red pepper, diced
1 small organic cucumber, sliced
  1/4-1/2 cup Natural Grocers Brand Bulk Pecan Halves or Pieces
1 ripe organic avocado, cubed
1⁄2 cup fresh organic blackberries

1. Place the chicken on a plate, pat dry with paper towels, brush with olive oil, and season both sides with salt, pepper, and thyme. Preheat the grill to medium-high heat (~400ᵒ F). Once hot, place the chicken on the grill, close the lid, and cook for 6-10 minutes per side, depending on thickness, or until the internal temperature reads 170º F.  Remove from grill and allow chicken to rest for 5-10 minutes. Cut into ½-inch strips (or as desired) for serving.

2. While the grill is heating up, make the dressing. Add the blackberries and water to a high-speed blender and process until smooth. Pour mixture into a mesh strainer set over a bowl. With the bottom of a ladle or a spatula, swirl the fruit in a circular motion against the strainer, pushing the purée through the strainer, leaving the seeds in the strainer basket. Scrape the pulp on the underside of the strainer into the bowl. Add the olive oil, Dijon mustard, vinegar, coconut aminos, maple syrup, salt, pepper, and thyme and whisk until well combined. Set it aside.  

3. While the chicken is cooking, chop the veggies. Arrange the salad greens, vegetables, pecans, avocado, and blackberries in bowls. Top with sliced chicken breast and drizzle generously with the dressing. Serve immediately.

per one serving

CaloriesCarbohydratesProteinFatFiber
543 kcal23 g26 g42 g6 g

Recommended Beverage: Wine

Recommended Style: Rosé

Recommended Brand: Hecht & Bannier Rosé