Grilled Chicken Berry Salad

Chicken and Salad

• 2 tablespoons olive oil
• 1.50 pounds boneless skinless chicken breasts sliced in half or pounded if thick
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3 cups arugula or as desired
• 2 cups chopped butter lettuce or as desired
• 1 medium Hass avocado sliced
• 1 medium red onion thinly sliced
• ½ cup blueberries
• ½ cup blackberries
• 1 medium cucumber peeled if desired and sliced thin
• 3 large hard-boiled eggs sliced thin
• 4 ounces Blue cheese crumbles or substituted with a shredded cheese blend or freshly grated Parmesan
• 1 tablespoon lemon zest or as desired
• 1 tablespoon fresh basil finely minced (cilantro may be submitted)

Creamy Red Wine Dijon Vinaigrette

• 1 cup Greek yogurt
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• ¼ cup red wine vinegar
• 1 to 2 tablespoons honey or to taste
• 1 tablespoon lemon juice
• 1 clove garlic finely minced
• 1 teaspoon salt or to taste
• ½ teaspoon freshly ground black pepper or to taste.