Blackberry Feta & Warm Chicken Salad

About

Treat yourself to a farm-to-table-esque salad that is seasonal and brightly colored. Choose your favorite style of mixed greens; you can’t go wrong with greens in any diet! Fresh summer blackberries are the star here, so there are whole berries on your plate. However, this recipe uses a homemade blackberry dressing made with freshly pressed berries. There’s a flavorful payoff for a few minutes of elbow grease put into your meal. A topping of warm, goldened chicken turns this salad from a side dish to a full lunch. You basil-infused, bright purple blackberry dressing complements every ingredient here. You might even want to post a pic of this lunch to your Instagram!

Making Fresh Salad Dressings At Home

There is an easy rule of thumb for almost all homemade salad dressings. You need fat and acid in your dressings and vinaigrettes for that rich and tangy taste most look for. From there, you will likely want to add a touch of sweetness and a second flavor component. In this recipe, olive oil and lemon juice combine as the fat and acid. Blackberries add natural sweetness and was complemented by fresh basil. You can change the flavors to your liking by swapping the lemon juice for your favorite flavor vinegar and try other fresh herbs. If you want to make dressing just once for the whole week, multiply this recipe and mash the blackberries in a bullet blender or food processor before pressing. Store the dressing in an airtight container in your refrigerator for 3-5 days.

Seasonal Variations On This Salad

Blackberries, unfortunately, aren’t available year-round. Other Keto berries that can substitute here are strawberries, raspberries, or blueberries, depending on the season. Your leafy greens can change seasonally as well to spinach, arugula, iceberg, red leaf, etc. Pecans have a deliciously rich flavor, but other nut substitutes could be almonds, peanuts, or walnuts. Swap feta cheese for goat cheese if you like a tangier flavor and creamier texture. With all these options, you can make tons of new salad combos that highlight the season and break up the monotony of “a salad for lunch”.

Ingredients

1 teaspoon blackberry juice
2 tablespoon olive oil
½ tablespoon lemon juice
1 leaf basil
4 ounce ground chicken meat
1 teaspoon olive oil
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon italian seasoning
⅛ teaspoon onion powder
1 ounce lettuce
¼ ounce feta cheese
1 tablespoon, chopped pecans, raw
½ ounce blackberries, fresh

Instructions

Make the dressing first. Use a fork to mash 5-6 blackberries per serving into a mushy pulp, until the liquid separates. Press the blackberries through a sieve to collect the juice and discard the seeds and pulp. Whisk the olive oil, lemon juice, and chopped basil into the blackberry juice. At your discretion, you may also add a pinch of stevia to your dressing, but you may find you don’t need it. Set the dressing aside and re-whisk when needed.
Combine the ground chicken and olive oil in a small pan. Break the ground chicken into chunky pieces – not too small. Season with the salt, pepper, Italian seasoning, and onion powder. Cook over medium heat until the chicken fries to golden brown edges. Set aside to cool slightly.
Prepare the salad by arranging your lettuce on a plate. Top with crumbled feta, chopped pecans, extra blackberries, and the warm chicken. It is you choice to pour the dressing directly onto the salad, served on the side, or toss with the lettuce before plating.