|100 ml||balsamic vinegar|
|30 g||brown sugar|
|50 ml||barbecue sauce|
|50 g||unsalted butter|
|300 g||mixed lettuce|
|40 g||pecans (toasted)|
Purée most of the blackberries with an immersion blender and pass through a sieve. Zest and juice lemon. Mix blackberry purée with balsamic vinegar, sugar, lemon juice, barbecue sauce, and rosemary in a saucepan set over low heat. Let cook, stirring occasionally, for approx. 20 min. Season with salt and pepper. Reserve approx. 50 ml/¼ cup of the blackberry sauce for the salad dressing and mix the rest with butter.
Preheat the oven to 180°C/350°F. Salt the chicken breasts and place them in a baking dish. Spread the blackberry sauce over and bake for approx. 20 min., or until chicken is cooked through.
Remove the chicken breasts from the oven and cut them into strips. Slice avocado and slice onion into thin rings. Toss the salad in a bowl with avocado, red onion rings, remaining blackberries, and pecans. Drizzle with reserved blackberry sauce and serve. Enjoy!