Tuesday, June 19, 2012

Blackberry Chicken Salad

Delicious as it Looks: Blackberry Chicken Salad
This recipe is my healthy version of the gluten-free salad found at Green Mill.

We don't eat out that much, but we have gotten a little familiar with what restaurants have gluten-free selections. Salads are usually a good bet for not containing wheat. We went to the Green Mill recently and both had the Blackberry and Grilled Chicken Salad. It is one of their gluten-free items and we really enjoyed it. I decided to recreate it here at home. It's the perfect time of year to make this salad since blackberries are in season. I recently got some great deals on fresh berries at my store.

I couldn't get my vinaigrette as delicious as Green Mill's, but I have a feeling theirs is so good because it has a lot of sugar. So mine has less sugar and isn't as tasty, but it adds a nice kick to the salad. Plus, it's healthier. I just sauteed the chicken since I was too lazy to grill. You can grill the chicken if you like. This makes a great dinner or lunch entree salad. Serve with some almond flour biscuits.

Blackberry Chicken Salad
Gluten-Free, Low-Carb, Not Low-FODMAP
serves 4
Delicious as it Looks: Blackberry Chicken Salad

Ingredients

Chicken:
1 lb. boneless, skinless chicken breasts
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika

Salad:
6 cups baby spinach
6 cups baby spring mix
1 cup blackberries
1/2 cup roasted cashews
1/4 cup crumbled Gorgonzola cheese

Dressing:
1 cup blackberries
1 tablespoon water
1/3 cup red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
2 teaspoons coconut palm sugar or other sweetener

Directions
  1. For the chicken, in a medium bowl, combine the olive oil, lemon juice, salt, pepper, garlic powder and paprika to make a marinade. Place chicken breasts and marinade in a large resealable plastic bag. Refrigerate overnight or at least several hours. In a large skillet over medium-high heat, saute chicken until lightly brown on both sides and no longer pink in middle (discarding marinade). Cut chicken into strips.
  2. For the salad, toss together the spinach, spring mix, blackberries, cashews and Gorgonzola cheese.
  3. For the dressing, in a small saucepan over low heat, bring the blackberries and water to a simmer, mashing the berries to release their juices. Remove from heat and cool completely. Whisk in the red wine vinegar, olive oil, Dijon and sugar.
  4. Place salad on four dinner plates. Top with chicken strips. Pass the dressing at the table.

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