Grilled Chicken & Blackberry Salad

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4.50 from 187 votes

Grilled Chicken & Blackberry Salad

35 minutes


  • 2 chicken breasts (large, skinless, 400g / 14.1 oz)
  • 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
  • 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.
  • 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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