A delightful way to enjoy seasonal ingredients with a homemade balsamic vinaigrette dressing that elevates fresh ingredients into a gourmet experience.
4 cups mixed greens (such as spinach, arugula, and romaine)
1 cup fresh blackberries
½ cup crumbled feta cheese (optional)
¼ cup sliced almonds or walnuts (optional)
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
Salt and pepper to taste
Instructions
Marinate the Chicken: In a small bowl, whisk together the olive oil, garlic powder, paprika, salt, and pepper. Coat the chicken breasts with the marinade and let them sit for at least 30 minutes.
Prepare the Grill: Preheat your grill to medium-high heat (about 375°F to 400°F). Ensure the grill grates are clean and lightly oiled.
Grill the Chicken: Place the marinated chicken on the grill. Cook for 6-7 minutes on one side until grill marks appear. Flip and cook for an additional 6-7 minutes, or until the internal temperature reaches 165°F.
Make the Balsamic Vinaigrette: In a small jar or bowl, combine balsamic vinegar, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper. Shake or whisk until well combined.
Assemble the Salad: In a large bowl, layer the mixed greens, fresh blackberries, and sliced grilled chicken. Drizzle with the balsamic vinaigrette dressing and toss gently to combine.
Serve: Top the salad with crumbled feta cheese and sliced almonds or walnuts if desired. Enjoy immediately for the freshest taste.
