Blackberry Chicken Salad

Total Time: 24 hrs 15 mins Preparation Time: 24 hrs Cook Time: 15 mins

Ingredients

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

Recipe

• 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 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 set cooked chicken breast and mushroom aside on a cutting board to use in a moment.
• 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 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 on top of the center of the salad crumble the roquefort cheese. scatter the pecans and croutons over the salad and serve immediately.
• 7 be ready for compliments!