Recipe of the Month Archive  September 2011

Grilled Chicken Salad with Blackberries

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.

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