Grilled Chicken Salad with Blackberry Vinaigrette
1 1/2 cups fresh blackberries, divided
1/3 cup balsamic vinegar
1/4 cup honey
3/4 cup olive oil
Salt and pepper to taste
4 boneless skinless chicken breast halves (6 ounces each)
12 ounces (about 12 cups) fresh spinach and kale salad mix
4 ounces Keystone Farms Cheese BellaVitano Merlot, crumbled
1 Place the 1/2 cup blackberries, basil, balsamic vinegar and honey in a food processor. Cover and process until mixture is smooth; slowly stream in olive oil until blended. Season with salt and pepper to taste.
2 Pour 3/4 cup vinaigrette in a large sealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 30 minutes. Cover and refrigerate remaining vinaigrette until serving.
3 Grease grill grate. Heat grill to medium.
4 Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer inserted in meat reads 165°F. Transfer chicken to a cutting board; tent with aluminum foil. Let rest for 10 minutes.
5 Divide salad mix onto four serving plates. Cut chicken into slices. Top salads with chicken and remaining blackberries. Drizzle with reserved vinaigrette. Sprinkle with BellaVitano Merlot
A unique tasting experience, this award-winning, rich and creamy cheese features the berry and plum flavor notes of Merlot wine. It’s an excellent choice for pairing with warm, crusty breads or dried nuts and fruits on a cheeseboard.
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