February 11, 2010

Chicken Berry Salad

1/2 c. fresh OJ
1/4 c. fresh lime juice
1/4 c. fresh lemon juice
1 tbsp. extra virgin olive oil
1 tsp.  chopped fresh basil
3/4  tsp. salt
1/2 tsp. ground black pepper
4 med. skinless, boneless, chicken breast halves
3 c. fresh blackberries
1/4 c. red wine vinegar
3 tbsp. sugar
1 tsp. Dijon mustard
1/4 dried oregano, crushed
1/2 c. extra virgin olive oil
1 8 oz. pkg Mediterranean mixed salad greens
2 med. pears, cored and sliced
3/4 c. crumbled feta cheese.

In a small bowl stir together orange, lime, and lemon juices, 1 tbsp. oil, basil, 1/2 tsp. of the salt and 1/4 tsp. pepper. Place chicken in resealable plastic bag set in a large bowl. Pour juice mix over chicken; seal bag. Refrigerate 1-4 hours turning bag occasionally.
For dressing, in a blender combine 1 c. of blackberries, vinegar, sugar, mustard, oregano, 1/4 tsp. salt and 1/4 tsp. pepper. Cover and blend until smooth. With blender running, slowly add 1/2 c. oil in thin steady stream until serving time.
Drain chicken, discarding marinade. For charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12-15 minutes until done, turning once.
Slice chicken. Divide greens among 4 plates. Top with chicken, pears, and remaining 2 c. berries. Top each with some of the dressing and feta cheese.

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