Italian Balsamic Chicken Salad

• Gluten free

• Meat

  • 2 Chicken breasts, boneless and skinless

• Produce

  • 2 Avocados
  • 1 cup Beets, roast
  • 1/2 cup Blackberries
  • 2 tbsp Blackberries, fresh
  • 1 Pinch Chilli flakes optional
  • 2 cloves Garlic
  • 3 cups Greens
  • 1 Res onion
  • 2 tbsp Shallots
  • 1 Tablespon of fresh rosemary, leaves

• Canned Goods

  • 1 cup Chicken stock

• Condiments

  • 1/2 cup Balsamic vinegar
  • 3 tsp Honey
  • 5 tsp Mustard

• Baking & Spices

  • 1 tsp Honey or brown sugar
  • 1/2 tsp Pepper
  • 3/8 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Dairy

  • 1/4 cup Bocconcini

Found on twopurplefigs.com

Description

Ingredients

• For the chicken:
• 2 chicken breasts boneless and skinless
• 2 cloves of garlic minced
• 2 teaspoons of mustard
• 2 teaspoons of honey
• ¼ teaspoon of salt
• ½ teaspoon pepper
• Pinch of chilli flakes optional
• ¼ cup of balsamic vinegar
• 1 teaspoon of honey or brown sugar
• 1 cup of chicken stock
• For the salad;
• 1 cup of sliced roast beets
• ½ cup of blackberries
• 2 avocados sliced
• 1 res onion sliced
• 3 cups of greens (spinach, arugla, kale , spring mix)
• ¼ cup of Bocconcini
• For the dressing;
• 2 tablespoons of minced shallots
• 1 tablespon of fresh rosemary leaves minced
• 2 tablespoons of fresh blackberries minced
• 1 teaspoon of honey
• 1 tablespoon of mustard
• ⅛ teaspoon of salt
• ¼ cup of balsamic vinegar
• ½ cup of olive oil

Directions

• Start off with the chicken. Mix all ingredients together and preheat a girll pan on medium high heat.
• Add the chicken reserving any extra balsamic mixture, and grill 5 mins on each side. Then add the reserved balsamic marinade with the stock, cover the chicken and let it cook through for 5 mins on medium heat.
• In the meantime arrange the salad bowl.
• Prepare the dressing in a small food container. Add all ingredients, place the lid on and shake the container until the deessing comes together.
• Slice the chicken and arrange it over the salad, then pour about 2 tablespoons of the dressing evenly over the salad (pour more or less to taste). Serve and enjoy 🙂