Kiwi Balsamic and Blackberry Chicken Salad
This Kiwi Balsamic and Blackberry Chicken Salad is jam packed with antioxidants, nutrition, satisfaction, and energy! This is an easy, light, and naturally gluten free salad. Your absolute go to when looking for flavor, fresh fruit, and color. The perfect combination of style and taste on your kitchen table. This recipe works beautifully with our White Kiwi Balsamic and Kalamata EVOO!
Ingredients
- 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 White Kiwi Balsamic
- 3 tablespoons Kalamata EVOO
- 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. Sauté 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.