Spring berry salad with balsamic chicken
 
Prep time
Cook time
Total time
 
Serves: 5
Ingredients
  • For the chicken & marinade:
  • 8 boneless skin-less chicken thighs
  • ½ cup Balsamic vinegar
  • ¼ cup olive oil
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Honey
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • For the salad:
  • 6 cups spinach and arugula greens
  • 3 cups strawberries, rinsed, hulled &halved
  • 2 cups blackberries, rinsed
  • ½ cup goat cheese
  • For the dressing:
  • ¼ cup balsamic vinegar
  • ¼ cup plain Greek yogurt
  • ½ cup olive oil
  • 1 tablespoon of honey
  • Freshly ground salt/pepper
  • Olive oil
  • Freshly ground salt and pepper
Instructions
  1. For the chicken: In a large bowl, whisk all of ingredients for the marinade (balsamic vinegar, olive oil, mustard, honey, salt/pepper). After rinsing the chicken thighs and patting down with a paper towel, place the chicken in the bowl, toss with the marinade and cover with plastic. Place in the refrigerator to marinade for at least one hour. Preheat the oven to 425 degrees. Place the chicken in a roasting pan or braising pan and cook covered for 15 minutes. Uncover, baste with the juices and cook for another 10 minutes.
  2. For the dressing: In a small bowl, whisk together the balsamic vinegar, yogurt, honey, and salt/pepper. Then drizzle in the olive oil while whisking to incorporate.
  3. To assemble the salad: Place the spinach and arugula greens in a large bowl. Add the strawberries and blackberries. Pour in the dressing and toss to combine. Add chunks of goat cheese, and slices of the balsamic chicken on top. Serve and enjoy!
Recipe by Six Snippets at https://www.sixsnippets.com/spring-berry-salad-with-balsamic-chicken/