Chicken Berry Salad

1/2 C. fresh orange juice
1/4 C. fresh lime juice
1/4 C. fresh lemon juice
1 T. extra-virgin olive oil
1 tsp. chopped fresh basil
3/4 tsp. salt
1/2 tsp. fresh ground black pepper
4 chicken breasts
3 C. fresh blackberries
1/4 C. red wine vinegar
3 T. sugar
1 tsp. Dijon mustard
1/4 tsp. dried oregano
1/2 C. extra-virgin olive oil
8oz. package assorted salad greens
2 medium pears, cored and sliced thin
3/4 C. feta cheese

In small bowl, combine orange, lime, and lemon juices, 1 T. oil, basil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place chicken in large Ziploc bag or container, and pour juice mixture over chicken. Seal tightly, refrigerate for 4 hours, turning occasionally.

For dressing, combine 1 C. blackberries, vinegar, sugar, mustard, oregano, 1/4 tsp. salt, and 1/4 tsp. pepper into food processor or blender. Cover and blend until smooth, slowly adding 1/2 C. oil at a drizzle until fully incorporated. Cover and refrigerate until serving time.

Drain chicken and discard marinade. Grill chicken for 12-15 minutes, until no longer pink.

Slice chicken and serve over salad greens. Top with pears, remaining blackberries, dressing, and feta cheese.

{LDM}