Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon dried thyme
For the Salad:
- 6 cups mixed greens (such as arugula, spinach, and romaine)
- 1 cup fresh blackberries
- 1/2 cup crumbled goat cheese
- 1/4 cup toasted walnuts, chopped
For the Dressing:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Directions:
Marinate and Grill the Chicken:
- Season chicken breasts with salt and pepper. In a bowl, whisk together olive oil, balsamic vinegar, honey, and thyme. Marinate the chicken in this mixture for at least 30 minutes in the refrigerator.
- Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked and nicely charred. Let it rest for a few minutes, then slice thinly.
Prepare the Salad:
- In a large salad bowl, combine mixed greens, fresh blackberries, crumbled goat cheese, and toasted walnuts.
Make the Dressing:
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well blended.
Assemble the Salad:
- Add the grilled chicken slices to the salad. Drizzle with the balsamic dressing and gently toss to combine.
Serve:
- Serve the salad immediately, ensuring the ingredients are freshly tossed and the chicken is warm