Balsamic Berry & Arugula Salad

ACTIVE TIME: 10 MIN. I COOK TIME: 20 MIN. I SERVES: 4

Ingredients:

Dressing

  • 3 tablespoons of extra-virgin olive oil
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of honey
  • 1 tablespoon of lemon juice
  • 1 small shallot, minced
  • 2 cloves of garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt & pepper to taste

Chicken

  • 2 chicken breasts
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1 teaspoon ground black pepper

Salad

  • 1/3 cup blueberries
  • 1/3 cup blackberries
  • 1-2 mini cucumbers sliced
  • 1 small avocado sliced
  • 2-3 tablespoons crumbled feta
  • 1 handful of almonds, roughly chopped
  • Baby arugula

Instructions:

  1. Make the dressing first by adding all of the ingredients in a jar and shake to combine. Set aside.
  2. Marinate chicken in spices, oil and balsamic vinegar for at least 10 minutes.
  3. Preheat grill to 400°.
  4. Cook chicken for 6-8 minutes on each side or until the internal temperate reaches 165°. When done, set aside to cool before thinly slicing.
  5. Assemble the salad. Start with a generous layer of baby arugula. Add the berries, cucumbers, avocado, almonds and crumbled feta cheese. Top with grilled chicken and finish with a drizzle of dressing.
  6. Serve immediately.
This salad pairs perfectly with my sparkling blueberry lemonade.

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