Farmer’s Market Balsamic Salad with Blackberry Chicken 

Serves 4-6

2 chicken breasts

8 oz log Chevre goat cheese

Avocado oil

Spiva Cooking Blackberry Rub

2 sweet potatoes, cut into ¼ inch thick strips

3 golden beets, peeled and cut into small wedges

2 Bartlett pears, cored and cut in thin slices

8 oz arugula greens

⅓ cup good quality balsamic vinegar

2 tsp dijon mustard

½ cup olive oil

1. Cut the chicken breasts in half lengthwise to create 4 thinner pieces. Drizzle with some oil and season with a bit of kosher salt and a good amount of Blackberry Rub.
2. Drizzle avocado oil on the sweet potatoes and beets and season with some salt.
3. Make a vinaigrette by whisking the balsamic vinegar and dijon mustard together until thoroughly combined. Slowly drizzle in the olive oil while whisking to form an emulsified dressing. Season to taste with Blackberry Rub. Set aside.
4. Unwrap the goat cheese log on a plate and coat the outer edges with Blackberry Rub. Cut into ¼ inch rounds and set aside.
5. Preheat one side of a Blackstone or regular grill to medium high. Preheat the other side to a medium heat. Make sure the surface is greased with some oil.
6. Add the chicken on the hotter side of the grill and the sweet potatoes, beets, and pear on the cooler side of the grill. 
7. Allow to cook until one side of all the items are getting golden brown and then flip them. 
8. Cook the chicken to 160 degrees F and the other items on the grill until they are cooked through and tender. 
9. Toss the vinaigrette with the arugula greens, then slice up the chicken.
10. Add the dressed greens to a large platter and arrange the components on top as desired.