Grilled Chicken & Blackberry Salad
Ingredients
- 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)
Instructions
- 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.