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🌿Blackberry Jalapeño Grilled Chicken Salad with Roasted Sweet Potatoes & Apples with Raven’s Nest Gourmet Blackberry Jalapeño Jam

A vibrant, garden-to-table salad that blends smoky-sweet roasted sweet potatoes, crisp apples, spicy-sweet blackberry balsamic, and tender grilled chicken — finished with a sprinkle of herbs and optional microgreens for a gorgeous, fresh finish.

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Ingredients

For the Chicken Marinade
• 2 large boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp Rave’s Nest Blackberry Jalapeño Jam
• 1 garlic clove, minced
• Leaves from 2 sprigs fresh thyme (or 1 tsp finely chopped)
• ½ tsp sea salt
• ¼ tsp black pepper

For the Roasted Sweet Potatoes
• 1 medium sweet potato, sliced into ¼-inch rounds
• 1½ tbsp olive oil
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ tsp smoked paprika
• Leaves from 2 sprigs fresh thyme

For the Dressing
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1½ tbsp Rave’s Nest blackberry jalapeño jam
• 1 tsp Dijon mustard
• Pinch of sea salt

For the Salad
• 6 cups mixed greens (spring mix, arugula, or baby spinach)
• ½ cup fresh blackberries
• ½ crisp apple (Honeycrisp or Pink Lady), thinly sliced
• ½ avocado, sliced
• ¼ cup pickled red onions
• ¼ cup crumbled goat cheese or feta
• ¼ cup toasted pecans or candied walnuts
• 2 slices pancetta, fried crisp and crumbled (optional but delicious)
• 2 tbsp chopped fresh parsley
• Optional: microgreens for garnish

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Instructions
1. Marinate the Chicken
• In a bowl, whisk together olive oil, balsamic vinegar, jam, garlic, thyme, salt, and pepper.
• Add chicken and coat well. Marinate at least 30 minutes (up to 4 hours).
2. Roast the Sweet Potatoes
• Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
• Toss sweet potato rounds with olive oil, salt, pepper, smoked paprika, and thyme.
• Arrange in a single layer and roast for 20–25 minutes, flipping halfway, until golden and tender.
3. Grill the Chicken
• Preheat grill to medium-high.
• Grill chicken 6–7 minutes per side, or until cooked through (165°F internal temp).
• Rest 5 minutes, then slice.
4. Fry the Pancetta
• In a skillet over medium heat, cook pancetta slices 2–3 minutes per side until crisp.
• Transfer to paper towels, cool, and crumble.
5. Make the Dressing
• Whisk together balsamic, olive oil, jam, Dijon, and salt until smooth and emulsified.
6. Assemble the Salad
• On a large platter or in bowls, layer greens, roasted sweet potatoes, apples, avocado, blackberries, pickled onions, goat cheese, and pecans.
• Top with sliced grilled chicken, pancetta crumbles, chopped parsley, and microgreens.
• Drizzle with blackberry jalapeño dressing and serve immediately.
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