Blackberry Chicken Salad

• ounces boneless skinless chicken breasts↗6
• ounces blackberry vinaigrette (for marinade, see Blackberry Vinaigrette)↗3
• portabella mushroom (1 cap)↗1
• cups mesulin mixed greens↗2
• ounces blackberry vinaigrette↗2
• ounces Roquefort cheese↗2
• ounces candied pecans2
• ounces tomatoes (julienned, no seeds)2
• ounce carrot (shredded)↗1
• ounces croutons↗2

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Set cooked chicken breast and mushroom aside on a cutting board to use in a moment.

4. 4

   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.

5. 5

   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.

6. 6

   On top of the center of the salad crumble the Roquefort cheese. Scatter the pecans and croutons over the salad and serve immediately.

7. 7

   Be ready for compliments!