Grilled Chicken with Blackberry Salad

Ingredients

  • 1 ½ pounds chicken breast or tenders
  • 2 Tablespoons bon COOK Blackberry Balsamic Vinegar
  • 2 Tablespoons bon COOK Tahitian Lime oil
  • ½ teaspoon bon COOK Sel Gris Sea Salt
  • A few grinds of pepper

 At cooking time:

  • 1 pint blackberries
  • 2 Tablespoons bon COOK Blackberry Balsamic Vinegar
  • 2 Tablespoons bon COOK Tahitian Lime Oil
  • 1 Tablespoon honey
  • 2 teaspoons French Pantry mustard
  • bon COOK Sel Gris Sea Salt and freshly ground pepper to taste
  • 1 bag arugula
  • ½ 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 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.

    NOTE: Can use Raspberry Balsamic with Fresh Raspberries or Pear Balsamic with Sliced Fresh Pears instead of Blackberry.

     

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