Grilled Chicken Salad with Blackberry Chipotle Dressing

Grilled Chicken Salad with Blackberry Chipotle Dressing

Salad:
1 lb. grilled organic chicken, sliced or diced
4 cups baby spinach leaves or other mixed greens
¾ cup jicama, julienned
½ cup green onion, finely chopped
½ cup raw pistachios, shelled and chopped

 

Dressing:
1 Tbs. coconut oil
¼ cup diced onion
3 cloves garlic, minced
1 Tbs. chipotle chili in adobo sauce, minced
12 oz. fresh blackberries
½ cup balsamic vinegar
2 Tbs. extra virgin olive oil
½ cup honey
1 tsp. sea salt
3 Tbs. cilantro, chopped

 

Over medium-high heat, sauté onion and garlic in coconut oil.  

Once caramelized, reduce heat to a simmer. 

 Add chipotle chili, blackberries, and vinegar.  

Break down blackberries until mostly smooth with the back of a fork, still leaving a small semblance of the “berry.”  Simmer for 7-10 minutes, reducing to a thick sauce. 
Remove from heat.  
Whisk in olive oil, honey, and salt. 
 Allow to cool.  
Toss with salad ingredients and top with chopped cilantro.