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Saturday, 29 August 2015

Grilled Chicken & Blackberry Salad

Grilled Chicken & Blackberry Salad

As blackberries featured on the blog recently, I just thought I must share Martina's wonderful and simply delicious Grilled Chicken and Blackberry Salad. It is a stunning recipe, which you may wish to try out soon! Do please follow the link which I have given below and find out more about Martina and her lovely recipes.

Ingredients (makes 2 servings):
2 large chicken breasts, skinless (400g / 14.1 oz)
juice from ½ lemon
1 tsp thyme, fresh (or ½ tsp dried)
¼ cup extra virgin olive oil
2 small heads lettuce, I used little gem (200g / 7.1 oz)
½ cup artichoke hearts, canned
¼ cup kalamata (or other black) olives (30g / 1.1 oz)
¼ cup green olives (30g / 1.1 oz)
1 cup blackberries, fresh (150g / 5.1 oz)
1 tbsp blackberry vinegar or any other fruit vinegar,
¼ tsp salt or more to taste

Instructions:
1. Brush the chicken breasts with half of the olive oil, add lemon juice, thyme and season with salt. Leave for at least 30 minutes minutes to marinade.
Note: You can use any kind of cooking oil instead of olive oil (ghee, coconut oil, lard, etc.). Although marinating is optional, it is recommended.


Grilled Chicken & Blackberry Salad


2. Preheat the oven to 200 C / 400 F. Place the chicken breast in a baking dish and bake uncovered for 25-30 minutes. Remove from the oven and let it cool down. Slice into desired pieces.

Grilled Chicken & Blackberry Salad

3. Wash and place the lettuce into a salad spinner or drain using a paper towel. Fold into a serving bowl.




4. Drain the artichoke hearts and slice them into desired pieces. Add them to the bowl together with the sliced chicken.

Grilled Chicken & Blackberry Salad

5. Add drained kalamata (or other black) and green olives

Grilled Chicken & Blackberry Salad

6. Wash and drain the blackberries and add them to the bowl with the other ingredients.



7. Drizzle with the remaining extra virgin olive oil and fruit vinegar.

Grilled Chicken & Blackberry Salad


8. Enjoy!

Note:You can prepare the meat in advance and have it ready as a quick source of protein for your low-carb meals. When it's grilled, let it cool down, cut into desired pieces, place in an air-tight container and store up to 2 days (or freeze up to a month).





This lovely recipe idea is from Martina (pictured above). She lives in the UK, and has always been passionate about nutrition and healthy living. She started eating low-carb in 2011, shortly after she was diagnosed with Hashimoto’s hypothyroidism. Her recipes are all grain-free, sugar-free and gluten-free. She always opts for grass-fed beef and butter, raw hormone-free dairy and healthy fats like coconut oil. You can read more here

All the best Jan

8 comments:

eileeninmd said...

Hello, another great recipe! A great idea to have the chicken pre-cooked and ready to use in your salads. Thanks for sharing, have a happy weekend!

Anonymous said...

Good looking recipe. Not a big fan of artichokes so I would try substituting this with avocado.

Jenny S

Plowing Through Life (Martha) said...

Delicious recipe. My kind of meal!

Jo said...

Those blackberries look like little jewels set amongst the salad.

Lowcarb team member said...

Glad you liked this recipe idea Eileen. Yes, a good tip to have the chicken pre-cooked and ready for use in salads.

Thanks for the good weekend wishes - you have a lovely weekend too

All the best Jan

Lowcarb team member said...

Hello there Jenny ... yes why not substitute the artichoke for avocado, I'm sure it will work.
Try it and see ... it's all good tasting food.

Happy Weekend Wishes

All the best Jan

Lowcarb team member said...

So pleased it's your kind of meal Martha ... enjoy!

Have a lovely weekend, and many thanks for your comment.

All the best Jan

Lowcarb team member said...

Hi there Jo - what a great way of describing those delicious blackberries! It is great the way so many fruits compliment meat, fish etc.

Hope you are having a lovely weekend ...

All the best Jan