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.