Blackberry Chicken Salad
A tangy salad with chicken, apples, mozzarella, blackberries and more with a honey mustard dressing.
Servings: 6 large bowls
Calories: 380kcal
Cost: $35
Equipment
- 1 cast iron skillet or grill pan for the chicken
- 1 large serving bowl
- 1 cutting board
- 1 knife
- aluminum foil
Ingredients
- 5 cups arugula
- 1 pint fresh blackberries
- 1 lb cooked chicken breasts sliced
- ⅓ cup fresh mozzarella torn
- ⅓ cup red onion sliced thin
- ¼ cup fresh mint roughly chopped
- ¼ cup slivered almonds
- 1 avocado sliced thin
- 1 Granny Smith Apple sliced thin
- salt and pepper
- 2 tbsp olive oil
Honey Dijon Dressing
- ⅓ cup olive oil
- 1 tbsp dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp honey
Instructions
- Prepare the chicken. If you have large chicken breasts, butterfly them, pat them down with a paper towel and sprinkle them with salt and pepper.1 lb cooked chicken breasts, salt and pepper
- Add the oil to your pan over medium heat. Once the pan is hot, add the chicken and cook on both sides for 4 minutes each. The chicken should be golden brown. Remove the chicken and place it on a plate. Cover with aluminum foil until cooled. Then cut your cooked chicken into thin slices or bite sized pieces of your choosing.2 tbsp olive oil
- In the meantime, make the dressing. In a small bowl, whisk together the mustard, olive oil, apple cider vinegar and honey until homogeneous and smooth.⅓ cup olive oil, 1 tbsp dijon mustard, 2 tbsp apple cider vinegar, 1 tbsp honey
- Assemble the salad. Add the arugula and top with chicken, mozzarella, red onion, mint, almonds, avocado, green apples, and blackberries. Drizzle on the salad dressing before serving and toss!5 cups arugula, 1 lb cooked chicken breasts, ⅓ cup fresh mozzarella, ⅓ cup red onion, ¼ cup fresh mint, ¼ cup slivered almonds, 1 avocado, 1 Granny Smith Apple, 1 pint fresh blackberries