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.