1/2 cup (4 fl oz/120 ml) raspberry or balsamic vinegar
1/4 cup (2 oz/60 g) sieved blackberry or raspberry jam
2 tablespoons Dijon mustard
1 teaspoon sugar
4 4-oz (120 g) boneless, skinless chicken breasts
4 handfuls (4 oz/120 g) mixed baby greens (mesclun)
1 pint (12 oz/360 g) blackberries or raspberries
1 1/2 oz (45 g) crumbled mild goat cheese, such as goat`s milk feta
1/2 cup (1/2 oz/15 g) snipped fresh chives
salt and freshly ground pepper
Total time: 50 min
1. In a glass measuring cup, combine vinegar, jam, mustard and sugar. Blend vigorously with a fork until smooth. Pour half of the dressing over chicken in a shallow dish. (Reserve the remaining dressing to coat greens.) Turn the chicken to coat evenly. Refrigerate for at least 10 minutes, or for up to one hour
2. Light an outdoor grill or preheat a stovetop grill pan. Coat grill rack with cooking spray. Grill the chicken for six minutes on each side or until the flesh is opaque. Transfer to a cutting surface and let stand for five minutes before cutting crosswise into thin slices.
3. Meanwhile, mix greens with reserved dressing and divide among four plates. Sprinkle evenly with berries. Top with chicken slices. Garnish with goat cheese and chives, dividing evenly. Sprinkle with salt and pepper.