Grilled Chicken & Blackberry Salad

Grilled Chicken & Blackberry Salad

35 minutes


  • 2 chicken breasts (large, skinless, 400g / 14.1 oz)
  • 1/2 lemon ,
  • 1 teaspoon thyme (large, skinless, 400g / 14.1 oz)
  • 1/4 cup extra-virgin olive oil (large, skinless, 400g / 14.1 oz)
  • 2 heads lettuce (large, skinless, 400g / 14.1 oz)
  • 1/2 cup artichoke hearts (large, skinless, 400g / 14.1 oz)
  • 1/4 cup kalamata (large, skinless, 400g / 14.1 oz)
  • 1/4 cup green olives (large, skinless, 400g / 14.1 oz)
  • 1 cup blackberries (large, skinless, 400g / 14.1 oz)
  • 1 tablespoon vinegar ,
  • sugar ,
  • 1/4 teaspoon salt (large, skinless, 400g / 14.1 oz)


  • Brush the chicken breasts with half of the olive oil, add lemon juice, thyme and season with salt. Leave for at least 30 minutes minutes to marinade. Note: You can use any kind of cooking oil instead of olive oil (ghee, coconut oil, lard, etc.). Although marinating is optional, it is recommended. Preheat the oven to 200 °C/ 400 °F. Place the chicken breast in a baking dish and bake uncovered for 25-30 minutes. Remove from the oven and let it cool down. Slice into desired pieces. Wash and place the lettuce into a salad spinner or drain using a paper towel. Fold into a serving bowl. Drain the artichoke hearts and slice them into desired pieces. Add them to the bowl together with the sliced chicken. Add drained kalamata (or other black) and green olives. Wash and drain the blackberries and add them to the bowl with the other ingredients. Drizzle with the remaining extra virgin olive oil and fruit vinegar. Enjoy! 🙂 Note:You can prepare the meat in advance and have it ready as a quick source of protein for your low-carb meals. When it's grilled, let it cool down, cut into desired pieces, place in an air-tight container and store up to 2 days (or freeze up to a month).

Originally posted 2019-02-20 17:51:16.

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