Blackberry Chicken Salad

This combination of ripe summer blackberries and zesty marinated chicken meets a vibrant ensemble of spinach, crisp cucumber, creamy avocado, tangy feta, and crunchy walnuts, all tossed in a refreshing raspberry vinaigrette!

This colorful and nutritious salad is perfect for warm weather gatherings, here's the FULL RECIPE:

CHICKEN

Step 1�In a small bowl, combine lime juice, oil, oregano, and chili powder; season with salt and pepper.

Step 2�Place chicken in a resealable bag and pour in marinade. Let chicken marinate at room temperature at least 30 minutes or refrigerate up to 2 hours.

DRESSING

Step 1�In a medium bowl, whisk oil, vinegar, jam, and honey; season with salt. Refrigerate until ready to use.

Step 2�Make Ahead: Dressing can be made 1 week ahead. Cover and keep refrigerated.

SALAD

Step 1�In a medium skillet over medium heat, heat oil. Remove chicken from marinade; discard marinade. Cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes per side. Transfer to a cutting board. Let rest 5 minutes before slicing.

Step 2�Divide spinach between bowls. Top with chicken, cucumber, onion, avocado, blackberries, feta, and walnuts. Add dressing and toss to combine.

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