Blackberry Chicken Salad

from Nicole G.

Ingredients:
1/2 C fresh orange juice
1/4 C fresh lime juice
1/4 C fresh lemon juice
1 T olive oil
1 spr fresh basil, chopped
3/4 tsp salt
1/2 tsp ground black pepper
4 medium skinless, boneless chicken breast halves (1 1/2 lb total)
3 C fresh blackberries
1/2 C balsamic raspberry vinegar
1 C blueberries
3 T sugar
1 tsp Dijon mustard
1/4 tsp dried oregano, crushed
1/2 C extra virgin olive oil
1 (8 oz) pkg Mediterranean mixed salad greens
2 medium pears, cored and thinly sliced
3/4 C crumbled feta cheese
pecans

1. In a small bowl, stir together orange, lime, and lemon juices, 1 T oil, basil, 1/2 tsp of the salt and 1/4 tsp pepper. Place chicken in resealable plastic bag set in large bowl. Pour juice mixture over chi ken and seal bag. Chill 1-4 hours, turning bag occasionally.
2. For dressing, combine 1 cup of the blueberries and vinegar, sugar, mustard, oregano, 1/4 tsp salt, and 1/4 tsp pepper in the blender. Cover and blend until smooth. With blender running, slowly add 1/2 cup oil in this steady stream until well combined. Transfer to serving container and chill til serving time.
3. Drain chicken, discarding marinade. Place chicken on the rack grill heated to medium heat and cover until done (170 degrees).
4. Slice chicken. Divide greens among 4 serving plates. Top with chicken, pears, and blackberries. Top each with dressing and cheese.

Serves 4