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To make this fresh and tasty salad, gather these key ingredients: - 2 chicken breasts - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil - 4 cups mixed salad greens (spinach, arugula, and romaine) - 1 cup fresh blackberries - ½ cup crumbled feta cheese - ¼ cup fresh basil leaves, torn - 2 tablespoons balsamic vinegar - 1 tablespoon honey You can add fun twists to your salad with these optional ingredients: - Sliced almonds for crunch - Avocado for creaminess - Cherry tomatoes for sweetness - Grilled corn for a smoky taste This salad is not just delicious; it’s also healthy. Here’s a quick look at the nutrition: - Calories: Around 350 per serving - Protein: About 30 grams from chicken and feta - Fat: Roughly 20 grams, mostly healthy fats - Carbohydrates: About 20 grams, thanks to greens and berries - Fiber: Around 5 grams, which is great for digestion This information helps you see how balanced and wholesome this dish is. For the full recipe, check the ingredients list above. To start, gather your ingredients. You need garlic powder, onion powder, salt, pepper, and olive oil. In a small bowl, mix one teaspoon each of garlic powder and onion powder. Add salt and pepper to taste. Then, stir in two tablespoons of olive oil. This mix becomes a tasty marinade for the chicken. Rub this marinade all over the two chicken breasts. Make sure every part gets some love. Let the chicken sit for 15-20 minutes. This lets the flavors soak in. Next, it's time to grill! Preheat your grill to medium-high heat. Place the marinated chicken on the hot grill. Cook for about 6-7 minutes on one side. Flip the chicken and grill for another 6-7 minutes. You want the chicken to reach 165°F (75°C) inside. This ensures it is safe to eat. Once done, remove the chicken from the grill. Let it rest for 5 minutes. This helps keep the juices inside. After resting, slice the chicken into strips. Now, let’s make the salad! In a large bowl, combine four cups of mixed salad greens. I love using spinach, arugula, and romaine for a nice mix. Add in one cup of fresh blackberries and half a cup of crumbled feta cheese. Toss in a quarter cup of torn fresh basil leaves for extra flavor. For the dressing, whisk together two tablespoons of balsamic vinegar and one tablespoon of honey in a separate bowl. Drizzle this dressing over the salad and toss gently. Finally, arrange the sliced grilled chicken on top. You can serve this salad right away or chill it for a cool twist. Enjoy this fresh delight! For the complete recipe, check out the Full Recipe section. Grilling chicken is simple and fun. First, preheat your grill to medium-high heat. This helps the chicken cook evenly. Use a clean grill to avoid sticking. Oil the grill grates lightly before placing the chicken on it. This small step makes a big difference. Flip the chicken only once. Close the lid to keep the heat in. This helps the chicken cook faster and stay juicy. To keep your chicken juicy, start with a good marinade. Our recipe uses garlic powder, onion powder, salt, and olive oil. This mix adds flavor and moisture. Let the chicken marinate for 15 to 20 minutes. This allows the flavors to soak in. When grilling, check the temperature. Chicken should reach 165°F (75°C). Let the chicken rest for 5 minutes after grilling. This step helps the juices redistribute, making each bite tender and juicy. Using fresh, seasonal ingredients makes your salad shine. Look for ripe blackberries during summer months. They add sweetness and color. Fresh basil adds a lovely aroma and taste. Visit your local farmer's market for the best options. Choose greens like spinach or arugula, as they are in season and flavorful. This not only enhances taste but also supports local farms. For a full guide, check out the Full Recipe. {{image_2}} You can swap chicken with other tasty proteins. Grilled shrimp works well in this salad. It adds a sweet and savory flavor. You can also use grilled tofu for a plant-based option. If you like beef, try thin slices of grilled steak. Each protein brings its own unique taste and texture. Feel free to mix in seasonal veggies and fruits. Fresh corn adds a nice crunch in summer. In fall, diced apples or pears give a sweet touch. You can also add sliced cucumbers for freshness. Roasted sweet potatoes can make this salad more filling. These add-ins enhance flavor and nutrition. While the balsamic honey dressing is delightful, other dressings can shine too. A lemon vinaigrette brightens the salad with its zesty taste. You can also try a creamy avocado dressing for a rich twist. For a spicy kick, use a chipotle ranch. Each dressing changes the salad's vibe and keeps it exciting. To keep your salad fresh, store it in an airtight container. Place it in the fridge. The mixed greens and blackberries can wilt quickly, so eat leftovers within two days. Keep the dressing separate until you are ready to enjoy it again. This keeps everything crisp and tasty. When reheating grilled chicken, avoid the microwave if you can. Instead, use the oven. Preheat it to 350°F (175°C). Place the chicken in a dish and cover it with foil. Heat for about 10-15 minutes or until it warms through. This keeps your chicken juicy and prevents it from drying out. - Cooked chicken: lasts 3-4 days in the fridge. - Mixed greens: best eaten fresh but can last 1-3 days. - Blackberries: good for 3-6 days when stored properly. - Feta cheese: stays fresh for about a week after opening. - Balsamic vinegar and honey: these can last for months when stored correctly. Keeping an eye on these shelf lives helps you enjoy your Blackberry Basil Grilled Chicken Salad at its best! For the full recipe, check the earlier section of this article. Yes, you can use frozen chicken breasts. Just thaw them completely before you start. This helps ensure even cooking. If you cook them straight from frozen, they may not grill well. Cook them longer until they reach 165°F (75°C). If you don't have feta cheese, try crumbled goat cheese or ricotta. Both options add creaminess. You can also use a plant-based cheese for a dairy-free choice. This keeps the salad tasty while meeting your needs. To make this salad vegan, skip the chicken and feta. Replace these with grilled tofu or chickpeas for protein. Use a plant-based cheese if you like. This gives you a healthy, bright salad packed with flavor. For the dressing, use maple syrup instead of honey for a vegan option. You can find the Full Recipe to see all the details! This blog post explains how to create a tasty Blackberry Basil Grilled Chicken Salad. We covered the best ingredients, preparation steps, and tips to enhance flavor. I shared variations to try and storage advice for leftovers. Remember, grilling chicken correctly helps keep it juicy. Explore your options with ingredients and dressings. Enjoy making this dish with fresh, seasonal items. The flavors will keep you coming back for more.

Blackberry Basil Grilled Chicken Salad

Elevate your lunch or dinner with this delicious Blackberry Basil Grilled Chicken Salad! Packed with tender grilled chicken, fresh blackberries, and a zesty balsamic dressing, this salad is a perfect blend of sweet and savory flavors. Discover how to create this vibrant dish in just 40 minutes—perfect for warm weather dining or meal prep. Click through for the full recipe and impress your family with this delightful salad!
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Ingredients
  

2 chicken breasts

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 tablespoons olive oil

4 cups mixed salad greens (spinach, arugula, and romaine)

1 cup fresh blackberries

½ cup crumbled feta cheese

¼ cup fresh basil leaves, torn

2 tablespoons balsamic vinegar

1 tablespoon honey

Instructions
 

Preheat your grill to medium-high heat.

    In a small bowl, mix together garlic powder, onion powder, salt, pepper, and olive oil to form a marinade for the chicken.

      Rub the marinade evenly over the chicken breasts and let them marinate for 15-20 minutes.

        Grill the marinated chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.

          In a large salad bowl, combine the mixed greens, blackberries, feta cheese, and torn basil leaves.

            In a small bowl, whisk together the balsamic vinegar and honey until combined. Drizzle this dressing over the salad and toss gently to coat.

              Slice the grilled chicken and arrange it on top of the salad.

                Serve immediately, or chill in the refrigerator for a refreshing twist.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4