Adapted from Cooking Light
Refreshing summer salad on a bed of basil leaves and baby arugula.
Whisk together the olive oil, vinegar, honey, mustard, salt, and pepper in a small bowl. Set aside.
Combine arugula, basil, and onion in a medium-sized bowl. Add a few tablespoons of the vinaigrette and toss gently to coat. Divide the dressed salad evenly between 2 plates. Top each serving with chicken, blackberries, and cheese. Sprinkle each with a small amount of dressing.
Serve immediately. Offer additional dressing on the side.
To Grill Chicken:
Preheat grill to medium-high (about 450°F). Brush both sides of one (8-ounce) chicken breast with a mixture of 1 tablespoon olive oil and 1 tablespoon balsamic vinegar; season with salt & pepper. Place chicken directly on grill grate. Grill, covered, until a meat thermometer inserted in thickest portion registers 160°F, about 5 to 6 minutes per side. Let stand 5 minutes; cut into slices.