NomEatNom - Grilled Chicken and Blackberry Salad with Lemon Rosemary Vinaigrette

I can’t believe this is my first official salad post! Contrary to what this blog would have you believe, I actually do eat a good deal of salad.

However, usually, it involves frantically throwing together whatever veggies I have on hand to take and eat for lunch at work. That doesn’t leave much time for official recipes or pictures.

Now, as much as I truly do love salad, I also love variety. So, if I’m eating one for lunch, I’m probably not going to make one for dinner.

Thus, the lack of salad blog posts.

However, with spring break this week, I finally had the chance to enjoy some nommy salad at dinner time — which also gave me the chance to take some pictures and share it with you!

The hubby and I practically swooned at the flavor combination in this one. Fresh sweet blackberries combined with the crunchy goodness of cucumbers…I almost lost consciousness again just thinking about it.

All in all, though, I have to say the star ingredient is once again the fresh rosemary. What can I say? I’m infatuated with its delectable goodness.

And as for this salad?

Well, it only furthers my obsession. 🙂

Grilled Chicken and Blackberry Salad with Lemon Rosemary Vinaigrette

Ingredients:

1 pound boneless, skinless chicken breast
Sea salt, according to taste
1 lemon, juiced
2 fresh rosemary sprigs
4 to 6 cups fresh baby spinach
12 oz. fresh blackberries
2 medium cucumbers, quartered and sliced
1/2 cup feta cheese
1/3 cup walnuts, chopped and toasted
1 batch Lemon Rosemary Vinaigrette

Slice each chicken breast in half, lengthwise. Cover the chicken in the lemon juice and sprinkle it with the fresh rosemary and sea salt. Grill your chicken. This can be done on an indoor or outdoor grill. (I use a George Foreman Grill; I couldn’t live without it!)

Meanwhile, toast the walnuts on a baking sheet at 350 degrees F for 3 to 4 minutes in a toaster oven or conventional oven. Be careful to keep an eye on them so they don’t burn.

Lay a bed of spinach on each plate. Slice each chicken breast half crosswise and lay atop the spinach. Divide the blackberries and cucumbers evenly among each plate.

Sprinkle each serving with the cheese and toasted walnuts.

Who said salad has to be boring?! Prepare to be reminded of just how nommy salad can be!