Ingredients:

  • 1 cup (150 grams) fresh blackberries, plus 1/4 cup (35 grams) for garnish
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 3 Tbsp (45 ml) Red Wine Vinegar (or Sherry Vinegar)
  • 1 tsp (5 ml) Dijon Mustard
  • 1 Tbsp (15 ml) Runny Honey or Maple Syrup
  • 1/4 tsp (1 gram) Fine Sea Salt
  • Pinch Freshly Ground Black Pepper
  • 4 Boneless, Skinless Chicken Breasts (approx. 6 oz each, 680 grams total)
  • 1 Tbsp (15 ml) Olive Oil (standard)
  • 1/2 tsp (2.5 ml) Garlic Powder
  • 1/2 tsp (2.5 ml) Flaky Sea Salt
  • 1/4 tsp (1.2 ml) Black Pepper
  • 8 oz (225 grams) Mixed Leaf Greens (e.g., Rocket/Arugula, Baby Spinach)
  • 4 oz (115 grams) Soft Goat Cheese (Chevre), crumbled
  • 1/4 medium Red Onion, thinly sliced
  • 1/2 cup (60 grams) Toasted Pecans or Walnuts, roughly chopped
  • 1/2 medium Cucumber, sliced thinly or ribboned

Instructions:

  1. Combine the 1 cup of blackberries, red wine vinegar, Dijon mustard, honey, salt, and pepper into a blender or small food processor. Pulse until fully pureed.
  2. With the motor running, slowly drizzle in the extra virgin olive oil until the mixture is fully combined and slightly emulsified.
  3. Pour the mixture through a fine-mesh sieve set over a bowl, pressing the solids gently to extract all the liquid. Discard the seeds and pulp. Taste, adjust seasoning, and chill while preparing the chicken.
  4. Prepare the Chicken: Place the chicken breasts between two pieces of cling film or parchment paper. Using a meat mallet, gently pound them to an even thickness (about 3/4 inch or 2 cm) to ensure even cooking.
  5. Season the chicken by patting it dry, rubbing with 1 Tbsp of standard olive oil, and seasoning liberally with salt, pepper, and garlic powder.
  6. Preheat your grill (or grill pan) to medium-high heat (about 400°F / 200°C). Brush the grates clean and oil them lightly.
  7. Grill the chicken for 5–7 minutes per side, depending on thickness, turning once. Remove the chicken immediately when it reaches an internal temperature of 165°F (74°C).
  8. Transfer the cooked chicken to a cutting board, loosely tent it with foil, and let it rest for 5 minutes. Slice the rested chicken thinly against the grain.
  9. In a large serving bowl, gently toss the mixed greens, sliced red onion, and cucumber.
  10. Dress lightly by drizzling about two-thirds of the chilled blackberry vinaigrette over the greens mixture. Toss gently to just coat the leaves.
  11. Assemble the salad: Transfer the dressed greens to serving plates. Arrange the sliced grilled chicken on top. Crumble the goat cheese generously and scatter the toasted pecans/walnuts and reserved fresh blackberries over the top.
  12. Serve immediately, offering the remaining vinaigrette on the side for extra dressing.