Grilled Chicken with Blackberry Salad
Ingredients
- 1 1/2 lbs chicken breast or tenders
- 2 tbsp bon COOK Blackberry Balsamic Vinegar
- 2 tbsp bon COOK Tahitian Lime oil
- 1/2 tsp bon COOK Sel Gris Sea Salt
- A few grinds of pepper
At cooking time:
- 1 pint blackberries
- 2 tbsp bon COOK Blackberry Balsamic Vinegar
- 2 tbsp bon COOK Tahitian Lime Oil
- 1 tbsp honey
- 2 tsp FRENCH PANTRY mustard
- bon COOK Sel Gris Sea Salt and freshly ground pepper to taste
- 1 bag arugula
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
Instructions
- Place chicken breasts or tenders in Medium Be Save container. Add oil, vinegar, salt and pepper. Seal, shake or stir to coat evenly and place in the refrigerator until ready to cook.
- Preheat oven to 400°F degrees and place chicken on Deep Flexiflat (Deep Flexi is on the Perforated Baking Sheet).
- Cook chicken for 15-20 minutes (depending on thickness of chicken). In the meantime, combine oil, vinegar, honey, mustard and salt & pepper in Eco Chop. Pull several times to emulsify. (Or use Mini Whisk to combine in small bowl.)
- Use Mandoline or Santoku Knife to thinly slice onions. Arrange arugula, red onion, avocado and blackberries on plates and top with cooked chicken and dressing.
Notes
NOTE: Can use Raspberry Balsamic with Fresh Raspberries or Pear Balsamic with Sliced Fresh Pears instead of Blackberry.
