Health Hotline Magazine | June 2024

Indulge in the delectable flavors of our Grilled Chicken Salad with Blackberry Balsamic Dressing. Crisp veggies, creamy avocado, crunchy pecans, and plump organic blackberries generously coated in a sweet and savory dressing. This salad is an ideal warm-weather dinner, inviting you to savor the vibrant tastes of summer. Ingredients with Blackberry Balsamic Dressing Grilled Chicken Salad SERVES: 4 | PREP TIME: 25 MINUTES COOKING TIME: 20 MINUTES | TOTAL TIME: 45 MINUTES

For the chicken: • 1.5-pounds organic boneless, skinless chicken thighs • Natural Grocers ® Brand Organic Extra Virgin Olive Oil, to brush the chicken • 1 teaspoon Natural Grocers Brand Bulk Organic Thyme • ½ teaspoon Natural Grocers Brand Bulk Real Salt • ½ teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper For the dressing: • ¼ cup Natural Grocers Brand Organic Extra Virgin Olive Oil • 1 teaspoon Natural Grocers Brand Organic Dijon Mustard • 2 tablespoons Natural Grocers Brand Organic Balsamic Vinegar • 2 tablespoons Natural Grocers Brand Organic Coconut Aminos • 2 teaspoons Natural Grocers Brand Organic Grade A Dark Maple Syrup • ½ teaspoon Natural Grocers Brand Bulk Real Salt • ½ teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper • ½ teaspoon Natural Grocers Brand Bulk Organic Thyme For the salad: • 1 (5-ounce) container organic mixed baby greens • ½ cup organic blackberries • 2 tablespoons filtered water

• 1 medium organic red pepper, diced • 1 small organic cucumber, sliced • ¼-1/2 cup Natural Grocers Brand Bulk Pecan Halves or Pieces • 1 ripe organic avocado, cubed • ½ cup fresh organic blackberries

Instructions

1. Place the chicken on a plate, pat dry with paper towels, brush with olive oil, and season both sides with salt, pepper, and thyme. Preheat the grill to medium-high heat (~400° F). Once hot, place the chicken on the grill, close the lid, and cook for 6-10 minutes per side, depending on thickness, or until the internal temperature reads 170º F. Remove from grill and allow chicken to rest for 5-10 minutes. Cut into ½-inch strips (or as desired) for serving. 2. While the grill is heating up, make the dressing. Add the blackberries and water to a high-speed blender and process until smooth. Pour mixture into a mesh strainer set over a bowl. With the bottom of a ladle or a spatula, swirl the fruit in a circular motion against the strainer, pushing the purée through the strainer, leaving the seeds in the strainer. Scrape the pulp on the underside of the strainer into the bowl. Add the olive oil, Dijon mustard, vinegar, coconut aminos, maple syrup, salt, pepper, and thyme and whisk until well combined. Set it aside. 3. While the chicken is cooking, chop the veggies. Arrange the salad greens, vegetables, pecans, avocado, and blackberries in bowls. Top with sliced chicken breast and drizzle generously with the dressing. Serve immediately.

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