In a mixing bowl, combine the minced garlic, mustard, honey, salt, pepper, and optional chili flakes. Add in the balsamic vinegar and chicken stock, mixing well. Place the chicken breasts in the marinade, ensuring they are fully coated. Allow them to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
Heat a skillet or grill pan over medium heat. Remove the chicken from the marinade (reserve the marinade) and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, let the chicken rest for a few minutes before slicing it into bite-sized pieces.
In a large salad bowl, combine the greens, roasted beets, blackberries, sliced avocado, and red onion. Toss gently to mix the ingredients without bruising the berries.
In a small bowl, whisk together the minced shallots, rosemary, minced blackberries, honey, mustard, salt, balsamic vinegar, and olive oil. Adjust the seasoning to taste, ensuring it’s balanced and flavorful.
Add the sliced chicken to the salad bowl, drizzle with the dressing, and toss gently to combine everything. Finally, sprinkle the bocconcini on top for that creamy, delicious finish.
Plate your Italian Balsamic Chicken Salad and enjoy immediately for the best flavor and texture.
