Blackberry Chicken Salad

• 6 ounces boneless skinless chicken breasts
• 3 ounces blackberry vinaigrette (for marinade, see Blackberry Vinaigrette)
• 1 portabella mushroom (1 cap)
• 2 cups mesulin mixed greens
• 2 ounces blackberry vinaigrette
• 2 ounces Roquefort cheese
• 2 ounces candied pecans
• 2 ounces tomatoes (julienned, no seeds)
• 1 ounce carrot (shredded)
• 2 ounces croutons

1. Pour 3 oz. blackberry vinaigrette over chicken breast and coat well. Let stand covered in refrigerator for AT LEAST 24 hours, no more that 48 hours.
2. OK, for the salad, on a hot, well seasoned char-grill, grill the marinated chicken breast and portabella as you would. Careful when turning, the marinade (dressing) has a high sugar content and will stick to the grill if not careful, but, this also caramelizes nicely for a delicious flavor. The portabella cap will only take half as long to cook as the chicken breast.
3. Set cooked chicken breast and mushroom aside on a cutting board to use in a moment.
4. The salad?: Put the mixed greens in a bowl along with tomatoes and carrots. Pour the 2 oz. of blackberry vinaigrette over the salad mix and toss until evenly coated. On your favorite large salad plate, place the tossed salad.
5. Now, slice the chicken and portabella on the bias into 5 strips. Garnish the top of your salad with them as you would be looking at fan blades.
6. On top of the center of the salad crumble the Roquefort cheese. Scatter the pecans and croutons over the salad and serve immediately.
7. Be ready for compliments!

chicken breasts, blackberry vinaigrette, portabella mushroom, mixed greens, blackberry vinaigrette, cheese, pecans, tomatoes, carrot, croutons

Taken from www.food.com/recipe/blackberry-chicken-salad-248493 (may not work)