Blackberry Chicken Salad
Cook Time
80-85 minutes
In This Recipe
Monk Fruit with Erythritol - Classic
Ingredients
- 1 head elephant garlic
- ¾ cup avocado oil, divided
- 3 tablespoons champagne vinegar
- 3 tablespoons fresh lemon juice
- 2 tablespoons Monk Fruit In The Raw®
- 1 tablespoon Dijon mustard
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 1 rotisserie chicken
- 2 cups arugula
- 1 head frisee, leaves pulled apart
- ½ small head radicchio, torn into bite-sized pieces
- 1 cup fresh blackberries
- 1 ripe avocado, pitted and thinly sliced
- ½ cup toasted pecans
Preparation
- Step 1
Preheat oven to 400℉. Cut off top ⅓ of garlic to expose the cloves. Place on a doubled piece of foil and drizzle with ¼ cup oil. Wrap tightly in the foil, place on a sheet pan or in a baking dish and roast until very tender, 60-80 minutes.
- Step 2
To make the vinaigrette, add 4 of the roasted garlic cloves to the canister of an immersion blender along with remaining ½ cup oil, vinegar, lemon juice, monk fruit, mustard, salt, and pepper. Blend with immersion blender until smooth and combined. Set aside.
- Step 3
Remove breasts from chicken, discard skin, and shred chicken. Reserve chicken thighs for another use.
- Step 4
In a large salad bowl toss together arugula, frisee, and radicchio. Toss with dressing to taste. Add chicken and blackberries and toss again. Top salad with avocado and pecans and serve immediately.
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