Char-grilled Chicken, Blackberry and Baby Arugula Salad

This salad is light and refreshing! The perfect sweet and zesty lunch.


  • 4-6 oz Leftover char-grilled chicken from Char-grilled Chicken, Roasted Broccoli, and Baby Spinach Salad Recipe, reheated and sliced into cubes
  • 1/2 cup Fresh Blackberries
  • 2 cups Baby arugula chopped
  • 2 tbsps Lemon juice
  • 2 tbsps Balsamic vinegar


  • Reheat the chicken in either in a skillet for 2-4 minutes or until heated through.
  • Transfer to a cutting board, and cut the reheated char-grilled chicken into cubes.
  • In a salad bowl, combine baby arugula and fresh blackberries.
  • Drizzle on the lemon juice and vinegar and toss to blend salad contents.
  • Transfer to a serving dish and enjoy.