Blackberry Basil Grilled Chicken Salad

Directions

1. To a high speed blender add the blackberries, balsamic, olive oil, honey, dijon mustard, salt and thyme and blend until smooth. Use the back of a large spoon to press the liquid through a collander or strainer to remove any seeds.
2. Reserve about 2/3 of the blackberry mixture for the dressing and pour the remainder over the chicken.
3. Marinate for at least 30 minutes, up to overnight.
4. Preheat the grill to medium heat.
5. After the chicken has finished marinating, place on the grill and cook, turning occasionally, until the internal temperature registers as 165° F. About 20-25 minutes.
6. To assemble the salad, divide the arugula and torn basil among bowls, top with chicken, sliced avocado, fresh blackberries and toasted pumpkin seeds if using. Drizzle over the reserved blackberry dressing and serve.

NOTES:

This recipe is flavorful even without marinating the chicken. I simply roasted and sliced the chicken, then drizzled the dressing over the entire salad—it turned out absolutely delicious.

Credit: Wandering Chickpea

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/