Grilled Chicken & Blackberry Salad

• 2 chicken breasts, 1/2-inch strips
• 1 tablespoon extra virgin olive oil
• 1 lemon
• 1 teaspoon black pepper
• 1/2 teaspoon sea salt
• 1 sprig rosemary
• 4 leaves basil (fresh)
• 10 ounces spinach leaves
• 2 tomatoes, chopped
• 1 cup blackberry
• 1/4 cup slivered almonds, toasted
• 1 tablespoon coconut oil

1. Slice thawed chicken breasts into 1/2" strips and place in a bowl. Top with olive oil, the juice of 1/2 a lemon, black pepper, sea salt, rosemary and basil. Marinate in the refridgerator for at least one hour or overnight.
2. Place spinach leaves in a large salad bowl and squeeze remaining lemon juice over the leaves. Add chopped tomatoes, blackberries and slivered almonds to the salad greens. Toss gently.
3. Heat pan on medium heat for 1 minute. Pour coconut oil in pan and then place the chicken strips in the pan. Grill each side 3-4 minutes or until cooked thoroughly.
4. Place grilled chicken strips over the spinach salad and serve. Enjoy!

chicken breasts, extra virgin olive oil, lemon, black pepper, salt, rosemary, basil, spinach, tomatoes, blackberry, slivered almonds, coconut oil

Taken from www.food.com/recipe/grilled-chicken-blackberry-salad-457722 (may not work)