Blackberry Chicken Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 15mins
SERVES: 1
YIELD: 1 salad
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pour 3 oz. blackberry vinaigrette over chicken breast and coat well. Let stand covered in refrigerator for AT LEAST 24 hours, no more that 48 hours.
  • OK, for the salad, on a hot, well seasoned char-grill, grill the marinated chicken breast and portabella as you would. Careful when turning, the marinade (dressing) has a high sugar content and will stick to the grill if not careful, but, this also caramelizes nicely for a delicious flavor. The portabella cap will only take half as long to cook as the chicken breast.
  • Set cooked chicken breast and mushroom aside on a cutting board to use in a moment.
  • The salad?: Put the mixed greens in a bowl along with tomatoes and carrots. Pour the 2 oz. of blackberry vinaigrette over the salad mix and toss until evenly coated. On your favorite large salad plate, place the tossed salad.
  • Now, slice the chicken and portabella on the bias into 5 strips. Garnish the top of your salad with them as you would be looking at fan blades.
  • On top of the center of the salad crumble the Roquefort cheese. Scatter the pecans and croutons over the salad and serve immediately.
  • Be ready for compliments!
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