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Summer Balsamic Chicken Salad

I don't care what anyone says, fruit and meat belong together! The perfect salad to serve up on the first day of summer.


1 lb. boneless skinless chicken breast

1/2 teaspoon garlic powder

1/2 teaspoon dry basil leaves

1/8 teaspoon ground black pepper

1/4 teaspoon salt

1 tablespoon avocado oil

6 cups baby spinach

1 pint blackberries

1 kiwi, sliced

1 pear, thinly sliced

1/4 cup sliced red onion

1 avocado, sliced

2 tablespoons crumbled feta cheese

2 tablespoons chopped walnuts


3 tablespoons balsamic vinegar

3 tablespoons olive oil

1 tablespoon dijon mustard

1 teaspoon honey

1 teaspoon dry basil leaves

1/2 teaspoon garlic powder

salt & pepper to taste


1. To a small bowl, add garlic powder, dry basil leaves, black pepper and salt. Mix together and season both sides of the chicken breast with the spice blend.

2. Heat large skillet to medium high heat. Add avocado oil to the pan and then add seasoned chicken breasts. Cook each side for 4-6 minutes until both sides have a nice sear on them and juices run clear. Remove from pan and let rest for 3 minutes. Slice the chicken and set aside.

3. To a medium bowl, add balsamic vinegar, olive oil, dijon mustard, honey, dry basil leaves, garlic powder, salt and pepper to taste. Whisk together until the vinegar and honey no longer separate and dressing becomes thick.

4. Assemble the salad: to a dining bowl add spinach, blackberries, kiwi, pears, red onion, avocado, feta cheese, walnuts and sliced chicken.

5. Serve with balsamic dressing on the side.

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