Chicken & Avocado Blackberry Salad

Ingredients:

2 Boneless Chicken Breast, pounded 

to even thickness

Handful of Fresh Blackberries

¼ Cup Sicilian Lemon EVOO + 2 TBS 

1/8 Cup Blackberry Barrel Aged Balsamic Vinegar

1 tsp Dijon Mustard 

1 TBSP Onion & Spice Dipper

2 tsp Roasted Garlic Sea Salt

2 Cups Fresh Basil

1 Bag Arugula 

1 Ripe Avocado, Sliced

½ Cup Grape Tomatoes, Sliced 

½ Cup Slivered Toasted Almonds

2 Green Onions, Sliced

Directions: 

1. Preheat your oven to 400 degrees.

2. Pat dry your chicken breast, make sure they are even thickness for equal cooking time and season 2 tsp Onion & Spice Dipper, 1 tsp Roasted Garlic Sea Salt and pepper.

3. Heat a cast iron (or other oven safe pan) on medium-high heat.

4. Heat 2 TBSP of the EVOO, when it shimmers place chicken breasts on the hot pan and let cook for 5-7 minutes without touching it. Do not overcrowd the pan.

5. After 5-7 min, flip the chicken breasts and place in the preheated oven, set timer for 10-15 minutes. Use a meat thermometer to get the internal temperature. Chicken is done with it is 165 degrees and the juices should run clear.

6. Take out the pan from the oven and let rest a few minutes before slicing.

7. To make the dressing add the remaining oil, balsamic, mustard, dipper, salt and pepper and shake in a jar. 

8. In a bowl add the salad ingredients, toss with dressing and add the sliced chicken to the top.