IF YOU COULD USE YET ANOTHER WAY TO SERVE CHICKEN

Chicken and Feta with Blackberry Vinaigrette

Marinade

• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1 teaspoon chopped Cross Valley Farms basil
• 3 teaspoons Roseli extra-virgin olive oil
• Salt and ground pepper to taste
• 4 boneless skinless Patuxent Farms chicken breast halves

Blackberry Vinaigrette

• 1 cup blackberries
• 1/4 cup wine vinegar
• 1/4 cup sugar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon Cross Valley Farms oregano
• Salt and freshly ground pepper to taste
• 1/2 cup Roseli extra-virgin olive oil

Salad

• 5 cups Cross Valley Farms Valley Mix
• 3 fresh pears, peeled, cored and sliced thinly
• 3 cups fresh blackberries, divided
• 3/4 cup crumbled Glenview Farms feta cheese
• 1 cup blackberry vinaigrette

Method

Whisk together lemon juice, lime juice, orange juice, basil, salt and ground pepper. Add oil in a slow stream, whisking well. Place chicken in a shallow baking dish and pour marinade over chicken. Let set for 20 minutes, turning once. Meanwhile prepare vinaigrette. In a blender, place 2 cups of the blackberries, the wine vinegar, sugar, mustard, oregano, salt and fresh ground pepper. Blend until smooth, then add olive oil slowly until well blended; set aside. Heat grill to medium-high. Brush grill with olive oil. Remove chicken from dish. Grill 8-10 minutes on each side, or until done. Remove from grill. Arrange salad greens on 4 plates, top evenly with pears, remaining blackberries, and chicken breast. Drizzle about 1/4 cup of the vinaigrette dressing over each serving. Sprinkle with feta cheese.