Blackberry Arugula Chicken Salad

The sodium content displayed in the nutrition info here is estimated, since it will vary depending on how long you brine the chicken.

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About Recipe
Blackberry Arugula Chicken Salad

The sodium content displayed in the nutrition info here is estimated, since it will vary depending on how long you brine the chicken.

Ingredients :
  • 1 lb chicken breast, raw
  • 1/4 cup homemade brine mix
  • 1 tsp olive oil, (4.5 grams)
  • 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
  • 1/4 tsp chili powder
  • salt and pepper to taste
  • water
  • Salad
  • 8 cups arugula, (160 grams)
  • 2 cups blackberries, (290 grams)
  • 1 large green apple, sliced, (212 grams)
  • 1/2 cup pistachios, (56 grams)
  • Sweet Dijon Dressing
  • 3 tbsp dijon mustard (I used 2 tbsp regular + 1 tbsp coarse ground), (1 1/2 fl oz)
  • 2 tbsp olive oil, (1 fl oz)
  • 2 tbsp apple cider vinegar, (1 fl oz)
  • 2 tbsp honey, (1 fl oz)
  • 1 tbsp apricot preserves, (20 grams)
  • 1 tsp garlic powder
Directions :

  1. Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.

  2. Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.

  3. Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.

  4. Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through (sometimes I up the temp to 390 degrees after flipping the chicken for crispier edges). Set aside to cool for about 5 mintes before slicing thinly.

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