Grilled Chicken Salad with Blackberry Vinaigrette
A light, bright and refreshing salad featuring Wisconsin-made Sartori Merlot BellaVitano cheese.
Recipe provided by the Dairy Farmers of Wisconsin
Recipe provided by the Dairy Farmers of Wisconsin
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Grilled Chicken Salad with Blackberry Vinaigrette
Prep Time45 Minutes
Servings4
Cook Time35 Minutes
Ingredients
1 1/2 cups fresh blackberries, divided
1/3 cup fresh basil leaves
1/3 cup balsamic vinegar
1/4 cup honey
3/4 cup olive oil
Salt, to taste
Pepper, to taste
4 - 6-ounce boneless skinless chicken breast halves
12 ounces fresh spinach and kale salad mix (about 12 cups)
4 ounces Sartori Merlot BellaVitano cheese, crumbled
Directions
- Place the 1/2 cup blackberries, basil, balsamic vinegar and honey into a food processor. Cover and process until mixture is smooth; slowly stream in olive oil until blended. Season with salt and pepper to taste.
- Pour 3/4 cup vinaigrette into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 30 minutes. Cover and and refrigerate remaining vinaigrette until serving.
- Grease grill grates. Heat grill to medium.
- Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer inserted into meat reads 165 F. Transfer chicken to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Thinly slice chicken.
- Divide salad mix onto four serving plates. Top salads with chicken and remaining blackberries. Drizzle with reserved vinaigrette. Sprinkle with Merlot BellaVitano.
45 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Driscoll's Blackberries, 6 Ounce
2/$8 Huge Deal
$4.00 was $4.99$0.67/oz
Krav Farms Organic Microgreens Basil, 0.75 Ounce
$3.99$5.32/oz
L&B Italian Balsamic Vinegar, 16.9 Ounce
$4.99$0.30/oz
L&B Pure Honey, 16 Ounce
Deal
$6.49 was $7.49$0.41/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$10.99 was $12.99$0.65/oz
L&B French Sea Salt Grinder, 5.2 Ounce
$7.19$1.38/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Bell & Evans Boneless Skinless Chicken Breast, 1 Pound
$8.99/lb$8.99/lb
Organicgirl Organic Baby Kale Spring Mix, 5 Ounce
$4.99$1.00/oz
Sartori BellaVitano Merlot Cheese Wedge, 5.3 Ounce
$6.99$1.32/oz
Directions
- Place the 1/2 cup blackberries, basil, balsamic vinegar and honey into a food processor. Cover and process until mixture is smooth; slowly stream in olive oil until blended. Season with salt and pepper to taste.
- Pour 3/4 cup vinaigrette into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 30 minutes. Cover and and refrigerate remaining vinaigrette until serving.
- Grease grill grates. Heat grill to medium.
- Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer inserted into meat reads 165 F. Transfer chicken to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Thinly slice chicken.
- Divide salad mix onto four serving plates. Top salads with chicken and remaining blackberries. Drizzle with reserved vinaigrette. Sprinkle with Merlot BellaVitano.