Summer is here! Time to bring out the grill, load up on fresh fruits and veggies, and generally lighten up your meals. Enter, this healthy grilled chicken salad with blackberries and cashews.
Alright, so here’s the thing. I know not all of you have grills. I don’t have one either…but doesn’t my chicken look grilled?? Little trick for ya, use your cast-iron skillet! Some of you might be shaking your head like “duh, Emily I’ve been doing that forever.” But I wasn’t, so I know some of you aren’t either. I’ve been sticking to the ol’ throw it in a baking dish and bake in the oven routine. Preparing the chicken this way allowed me to add so much more flavor and it had that nice crunch on the outside that grilled chicken has, while still remaining nice and juicy on the inside.
I’m just going to pretend that last description about grilled chicken didn’t sound weird and keep right on going.
For the base of this salad, gather whatever greens you’d like. I used a super greens mix. Next grab some berries, I obviously used blackberries this time. Then decide which other vegetables you’d like. I chose radishes, sprouts and peas because that felt springy and bright. Then I wanted to add a little bit of healthy fat, so I grabbed a handful of cashews and threw them on top! Salads do not have to be boring my friends. Just open up your cabinets and start throwing things in there and I bet it’ll turn out great!
The key to this salad is the marinade for the grilled chicken.
If you marinade the chicken, the toppings are just a nice little bonus. I went with an Italian lemon marinade because I wanted to keep things tasting fresh and bright. You just combine all the ingredients and then set it aside to marinate for at least one hour. Then, cook up your chicken, put it on your salad with all your toppings, and BOOM lunch for the week. Or dinner. Or snack. Whatever, you get my point.
Ready to learn how to make my healthy grilled chicken salad with blackberries and cashews?!
Kick off summer with this healthy grilled chicken salad with blackberries and cashews! Easy to prep, whole30 friendly, and packed with flavor!
- 1/4 cup olive oil
- 1 lemon juiced
- 1/4 tsp sea salt
- 1/2 tbsp Italian seasoning
- 1 lb chicken breast
- 4 cups lettuce mix
- 1 cup alfalfa sprouts
- 1 cup spring peas, cooked
- 1 cup radishes, chopped
- 1 cup blackberries
- 1 cup cashews
Mix all ingredients together in a bowl.
Add 1 pound chicken and marinate in the fridge for at least one hour.
Heat a cast iron skillet over medium heat and turn oven on to broil.
Remove chicken from marinade and add to skillet.
Cook chicken breast for 8 minutes, before flipping and cooking for 5 minutes on the opposite side.
Place cast iron skillet in the oven and cook for 10 more minutes.
Remove cast iron skillet from the oven, checking to make sure the chicken is cooked all the way through.
Take chicken out of the skillet and place on cutting board to cool.
Once cool, slice and set aside for salads.
Starting with lettuce mix, add 1/4 of all ingredients to Tupperware containers.
Before eating, top with your favorite dressing and enjoy!
If you’re looking for other recipes that are great for meal prep, check out this post where I share 4 healthy meal prep recipes for a busy week!
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