Balsamic Chicken Salad

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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Vinegar, Balsamic
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  2 tsp Honey
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  12 oz Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  6 cup Spinach
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  0.7 cup Blackberries
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  0 Yellow Onion(28g)
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  1 Avocado(150g)
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  0.3 cup Cheese, Feta, Crumbled
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  3 tbsp Basil, Fresh
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  3 tbsp Pecans, Roasted

Instructions

1. 1Whisk together the olive oil, balsamic vinegar, and honey in a small bowl until blended. Divide the mixture in half—one portion for marinating, one for serving.
2. 2Place the chicken breasts in a shallow dish and pour the first half of the balsamic mixture over them. Cover and refrigerate for at least 30 minutes (or up to 2 hours if batch cooking ahead).
3. 3Heat a nonstick skillet or grill pan over medium-high heat. Remove the chicken from the marinade, shaking off excess, and discard the used marinade. Once the pan is hot, place the chicken in the pan and cook 3 minutes until golden on the first side. Flip and cook 3 minutes on the second side.
4. 4Reduce heat to medium, flip the chicken back to the first side, and continue cooking 9–10 minutes more, turning once or twice, until the internal temperature reaches 165°F and the meat is no longer pink. Remove to a plate, cover with foil, and let rest 5 minutes. Cut into bite-size pieces.
5. 5Divide the fresh spinach, blackberries, and diced onion evenly between 2 large bowls or storage containers.
6. 6Top each portion with half the cooked chicken, half the avocado (sliced), half the crumbled feta, and half the fresh basil and roasted pecans.
7. 7Drizzle each salad with half of the reserved balsamic dressing and toss gently to coat just before eating.