Grilled Chicken & Blackberry Salad - cooking recipe

Ingredients
    2 chicken breasts, 1/2-inch strips
    1 tablespoon extra virgin olive oil
    1 lemon
    1 teaspoon black pepper
    1/2 teaspoon sea salt
    1 sprig rosemary
    4 leaves basil (fresh)
    10 ounces spinach leaves
    2 tomatoes, chopped
    1 cup blackberry
    1/4 cup slivered almonds, toasted
    1 tablespoon coconut oil
Preparation
    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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