Chicken Salad with Berry Balsamic Relish

Name: Chicken Salad with Berry Balsamic Relish
Total time: 1 h 40 min
Yield: 2 serving(s)
Ingredients: Herb-Marinated Chicken; 3 tablespoons extra-virgin olive oil; 3 tablespoons minced fresh parsley; 2 tablespoons minced fresh mint leaves; 2 cloves garlic, minced; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon lemon zest; fine sea salt and freshly ground pepper to taste; 2 chicken breasts, cut into 1½-inch strips; 1 tablespoon vegetable oil; ; Berry Balsamic Relish; 2 cups blueberries; 3 tablespoons balsamic vinegar; 2 tablespoons minced shallot; 2 tablespoons honey; ¼ mild green chile pepper, seeded and thinly sliced, or more to taste; ; Salad; 6 cups kale; ½ cup chopped fresh parsley (leaves and soft stems); ¼ cup chopped mint leaves; 1 avocado, cut into bite-sized pieces

Paola van der Hulst Website

Chicken Salad with Berry Balsamic Relish

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There's nothing like fresh, juicy berries in the summer. While typically relegated to desserts and sweet treats, this unusual main-course salad recipe uses blueberries, balsamic vinegar and shallots to create a tangy relish that's just a little bit sweet. Combined with flavorful herb-marinated chicken, baby kale and creamy avocado, it makes for an easy summertime lunch or dinner. Marinate the chicken ahead of time so it has plenty of time to soak up the fresh herb marinade. Use leftover berry balsamic relish on sandwiches or with grilled salmon or tuna.

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Servings: 2

Ready in: 1hr 40min PT1H40M
Prep time: 15min
Cook time: 25min

Ingredients

Herb-Marinated Chicken
3 tablespoons extra-virgin olive oil
3 tablespoons minced fresh parsley
2 tablespoons minced fresh mint leaves
2 cloves garlic, minced
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
fine sea salt and freshly ground pepper to taste
2 chicken breasts, cut into 1½-inch strips
1 tablespoon vegetable oil
Berry Balsamic Relish
2 cups blueberries
3 tablespoons balsamic vinegar
2 tablespoons minced shallot
2 tablespoons honey
¼ mild green chile pepper, seeded and thinly sliced, or more to taste
Salad
6 cups kale
½ cup chopped fresh parsley (leaves and soft stems)
¼ cup chopped mint leaves
1 avocado, cut into bite-sized pieces

Directions

Mix the olive oil, parsley, mint, garlic, lemon juice, and lemon zest together in a bowl; season with salt and pepper. Combine the marinade and chicken in a bowl; stir to coat. Cover bowl with plastic wrap and refrigerate 1 hour to overnight.
Heat vegetable oil in a grill pan over medium heat. Cook chicken until lightly charred and no longer pink in the center, 3 to 4 minutes per side.
Mix the blueberries, balsamic vinegar, shallot, honey, and chile pepper together in a saucepan; bring to a boil, reduce heat to low, and simmer until the blueberries are tender and the liquid is reduced to a thick syrup, 15 to 18 minutes.
Toss kale, parsley, mint, and avocado together in a salad bowl; top with chicken strips and serve with the berry balsamic relish.

Mealthy tip:

If you'd like to serve this delicious dish as a side salad instead of a main course, you can easily make it vegan. Forgo the chicken, add another avocado, and substitute agave nectar for the the honey in the berry balsamic relish.

Tagged:

Dinner Lunch Chicken French Blueberries

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5.0out of 5 Stars

(3 Reviews)

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What others are saying

Aja A says:

The berry relish is the star of this salad and is super tasty on its own with just some sliced baguette bread. It's a bit thick for it to be a dressing, but it coated the chicken and kale very nicely.

Jessica Scott says:

The berry balsamic relish is to die for! I admit, I was a skeptic at first, but my husband convinced me to try it and now we're both hooked. It pairs wonderfully with the chicken! I made this salad with arugula instead of kale, and it was so good.

Jen the Mighty says:

Blueberries plus balsamic vinegar with a hint of chile pepper has my head spinning from greatness! So good all on it's own, but then with the chicken and kale salad and some creamy avocado...heaven.