Photo and recipe are courtesy of the Dairy Farmers of Wisconsin.
Grilled Chicken Salad with Blackberry Vinaigrette
Place 1/2 cup blackberries, basil, balsamic vinegar, and honey in a food processor.
Cover and process until mixture is smooth; slowly stream in olive oil until blended.
Season with salt and pepper to taste. Pour 3/4 cup vinaigrette in a sealable plastic bag.
Add chicken; seal bag and turn to coat.
Refrigerate for at least 30 minutes.
Cover and refrigerate remaining vinaigrette until serving. Grease grill grate.
Grill chicken, covered, over medium heat for 5–7 minutes per side, or until a thermometer inserted into chicken reads 165 degrees.
Transfer chicken to a cutting board; keep warm.
Divide salad mix onto 4 serving plates.
Top salads with chicken and remaining blackberries.
Drizzle with reserved vinaigrette.
Sprinkle with Merlot BellaVitano.