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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Grilled Chicken Salad with Blackberries

Gregory Clapp

My sister loves to pick berries, and on a recent visit she picked lots of blackberries at our neighborhood park.  This is a great way to use them to make a simple, wonderful dinner salad for our warm summer evenings.

Marinade:

  • ½ cup soy sauce
  • ½ cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon brown sugar
  • 2 tablespoons vegetable oil
  • ¼ teaspoon hot pepper sauce
  • 1 clove garlic minced
  • ¼ teaspoon ground black pepper 
  • 6 boneless chicken breast halves

Combine ingredients and marinade chicken in a nonreactive container for 1 to 4 hours. Remove chicken from marinade and place on preheated grill. Grill turning once until done. Slice chicken breasts lengthwise before arranging on the salads.

Dressing:

  • 1/3 cup sugar
  • 1/3 cup cider vinegar
  • 1 clove garlic minced
  • 2/3 cup vegetable oil
  • salt and pepper to taste

Whisk together and set aside.

Salad:

  • 10 oz. bag baby greens
  • 4 green onions thinly sliced
  • 1 bunch of radishes thinly sliced
  • 2 cups fresh blackberries plus 1 cup for garnish

Toss together the first 4 ingredients of the salad. Arrange a bed of salad on to 6 plates. Butterfly a sliced chicken breast across the salad. Drizzle with the dressing and garnish with 1 cup berries. 

Serves 6.