4 boneless, skinless chicken breast halves
3 tablespoons extra-virgin olive oil
1 cup chopped fresh basil
2 teaspoons chopped garlic
Salt and pepper to taste
2 cups torn red leaf lettuce
2 cups torn romaine lettuce
2 cups mesclun mix
1/4 cup blueberries
1/4 cup raspberries
1/4 cup sliced strawberries
2 tablespoons walnuts
2 tablespoons dried cranberries
3 tablespoons crumbled blue cheese
2 tablespoons diced red onion
1/2 cup Hellmann's raspberry vinaigrette
Marinate chicken breasts in oil, basil and garlic in stainless steel bowl 1 hour. Remove from marinade and season with salt and pepper. Set on medium-hot grill and cook until done, about 5 minutes per side or until internal temperature reaches 165 degrees. Set aside to cool. Cut into slices. Set aside.
In large wooden salad bowl, combine greens, berries, nuts, dried cranberries, cheese, onion and dressing. Mix well and divide among 4 chilled plates. Arrange chicken over salad and serve. Makes 4 servings.