Blueberry Balsamic Chicken (With Spinach Salad)
Servings Prep Time
4people 10min
Cook Time Passive Time
20min 30min
Servings Prep Time
4people 10min
Cook Time Passive Time
20min 30min
Ingredients
  • 1lb boneless skinless chicken breasts or thighs
  • 1bag baby spinach
  • 1pint fresh blueberries
  • 2tbsp chopped pecans
  • 1/4cup blue cheese, crumbled
  • 1/4cup Pickle Creek Blueberry Lemon Thyme Balsamic Vinegarfor marinade
  • 2tbsp Pickle Creek Blood Orange Thyme Infused Olive Oilfor marinade
  • 3tbsp Pickle Creek Blueberry Lemon Thyme Balsamic Vinegarfor salad dressing
  • 3tbsp Pickle Creek Blood Orange Thyme Infused Olive Oilfor salad dressing
  • 1-2tsp raw honeyfor salad dressing (optional)
Instructions
  1. Mix 1/4 cup of the Blueberry Lemon Thyme Balsamic with 2 tbsp of the Blood Orange Thyme olive oil. Season the chicken with salt and black pepper and place in a gallon plastic Ziploc bag. Add the vinegar and olive oil mixture and seal the bag tightly. Place chicken in the fridge an marinate for a minimum of 30 minutes and up to 1 hour. Flip the bag occasionally so chicken marinates evenly.
  2. Heat a grill to medium-high heat. When chicken is finished marinating, grill until brown and golden and juices run clear with poked with a fork, about 10 minutes. Flip halfway through so both sides grill evenly. Once chicken is done, set aside and let rest on a cutting board for about 10 minutes. Once the chicken is well rested, slice it into 1/2-inch strips.
  3. Wash spinach and place in a large bowl. Top with sliced chicken , blueberries, blue cheese, and pecans.
  4. To make the dressing, whisk together 3 tbsp of the Blueberry Lemon Thyme Balsamic and 3 tbsp of the Blood Orange Thyme olive oil. Add 1-3 tsp of raw honey, if desired, to help the dressing emulsify. Alternatively, place the olive oil and vinegar in a small jelly jar, screw the lid on tightly, and shake until well mixed. Season to taste with sea salt and black pepper.
  5. Drizzle dressing over salad and serve immediately. Enjoy!