Grilled Chicken & Blackberry Salad

READY IN: 13mins
SERVES: 4
YIELD: 1 salad
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice thawed chicken breasts into 1/2" strips and place in a bowl. Top with olive oil, the juice of 1/2 a lemon, black pepper, sea salt, rosemary and basil. Marinate in the refridgerator for at least one hour or overnight.
  • Place spinach leaves in a large salad bowl and squeeze remaining lemon juice over the leaves. Add chopped tomatoes, blackberries and slivered almonds to the salad greens. Toss gently.
  • Heat pan on medium heat for 1 minute. Pour coconut oil in pan and then place the chicken strips in the pan. Grill each side 3-4 minutes or until cooked thoroughly.
  • Place grilled chicken strips over the spinach salad and serve. Enjoy!
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