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Salad With Roast Chicken and a Blackberry Vinaigrette

Created by Kchurchill5 on July 6, 2014

Cooked roast chicken (use can use rotisserie instead, about 1-1 1/2 cups diced):
2 chicken breasts (bone in skin on)
Olive oil
1/2 teaspoon dried thyme
Kosher salt
Lemon pepper
SALAD
6 cups mixed baby greens, rough chopped (red leaf, baby arugula, bibb, watercress)
1 small red onion (cut in quarters and thin sliced)
1 small cucumber, peeled seeded and small diced
1 cup blackberries

Step 1: Chicken ... You could always use a rotisserie chicken for this; me, I prefer to roast my own. A simple drizzle of olive oil, lemon pepper, thyme, and salt. Bake in a 350 degree oven, for 30-40 minutes, until golden brown; and, the internal temperature is 160-165 degrees. Remove from the oven, cover; and let it cool. Then, remove the chicken from the bone, and dice. You could always use boneless skinless; but, I prefer bone in and skin on; you get so much more flavor.
Step 2: Dressing ... This also can be made ahead of time; in fact, it is better made in advance. Add everything except the olive oil to a blender or food processor and pulse until you get a smooth consistency. Slowly add the olive oil, and pulse until combined. Transfer to a bowl, mason jar, or tupperware type container, and refrigerate.
Step 3: Salad ... In a large bowl, add the greens - I like a mix of red leaf, bibb, baby arugula, and watercress; but, use what is in season, and your favorites. Also, add the cucumber, red onion, half of the walnuts, fresh black berries, chicken, a bit of the vinaigrette/dressing; and, toss to combine.
Step 4: Serve and ENJOY! ... Finish with the remaining walnuts and goat cheese. A perfect summer salad. Simply serve either individually; or, family style. This will make 4-8 salads depending on what else you serve with this. Add a bowl of chilled melon soup, and homemade dinner rolls or bread for a light dinner.