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Blackberry Chicken Avocado Salad
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Ingredients:
1 lb Boneless Skinless Chicken Breasts
4-6 Cups Spring Mix Lettuce
1 Cup Blackberries
1 Avocado, sliced
1/4 Cup Red Onion, sliced
1/4 Cup Chopped Walnuts
Start by making the dressing (see ingredient list below). In a large mixing bowl, add the blackberries, Dijon mustard, balsamic vinegar, olive oil, honey, and soy sauce. Use a fork to mash the blackberries and release the juices. Whisk to combine all ingredients. Add the salt and pepper and whisk to combine. Taste and adjust the seasoning as necessary.
Heat a large skillet over medium heat. Add the chicken and cook for about 7-8 minutes on each side or until cooked through and an internal temperature of 165 degrees F is reached. Remove to a cutting board while you prepare the rest of the salad.
Evenly distribute the spring mix lettuce between 2 plates (or 4 if you are serving this with another side dish). Arrange the blackberries, avocado, red onion, and walnuts on top of the lettuce.
Slice the chicken and evenly place over the top of the salads. Drizzle with the dressing and serve immediately. Enjoy!
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Start by making the dressing (see ingredient list below). In a large mixing bowl, add the blackberries, Dijon mustard, balsamic vinegar, olive oil, honey, and soy sauce. Use a fork to mash the blackberries and release the juices. Whisk to combine all ingredients. Add the salt and pepper and whisk to combine. Taste and adjust the seasoning as necessary.
Heat a large skillet over medium heat. Add the chicken and cook for about 7-8 minutes on each side or until cooked through and an internal temperature of 165 degrees F is reached. Remove to a cutting board while you prepare the rest of the salad.
Evenly distribute the spring mix lettuce between 2 plates (or 4 if you are serving this with another side dish). Arrange the blackberries, avocado, red onion, and walnuts on top of the lettuce.
Slice the chicken and evenly place over the top of the salads. Drizzle with the dressing and serve immediately. Enjoy!
Blackberry Dressing
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