Cook the Chicken

1. Pat the chicken breast dry with paper towels. This helps achieve a crispier sear.
2. In a small bowl, combine the smoked paprika, salt, and pepper. Rub the spice mixture all over the chicken breast, coating it evenly.
3. Place a large skillet or pan over medium heat on your stovetop. Add the olive oil and swirl to coat the bottom of the pan. Let the oil heat up for about 30 seconds to 1 minute, until it starts to shimmer.
4. Carefully place the seasoned chicken breast in the hot pan. Let the chicken sear undisturbed for 3-4 minutes, or until a golden brown crust forms on the bottom. Using tongs, gently flip the chicken breast over. Reduce the heat to medium-low and continue cooking for another 5-7 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
5. Transfer the cooked chicken breast to a plate. Let it rest for 5-10 minutes to allow the juices to redistribute before slicing. Meanwhile, build the salad.

Build the Salad

1. In a large bowl, add the romaine and spinach. Arrange the sliced radishes, cucumbers, and onion on top of the greens.
2. Crumble the blue cheese over the salad followed by the blackberries.
3. Slice the chicken into strips and add it to the salad. Set the plated salad aside and make the vinaigrette.

Blackberry Balsamic Vinaigrette

1. Blend blackberries, jam, vinegar, oregano, salt, and pepper until smooth. Ideal for Nutribullet users; double if using a larger blender.
2. Blend on high for 30 seconds or until the mixture is smooth and creamy. (There will be seeds from the blackberries. Strain for seedless.)
3. Add the blackberry puree to a mixing bowl. Slowly pour in the olive oil while continuing to whisk. There should be no pools of olive oil.

Put it All Together

1. Drizzle the blackberry vinaigrette over the blackberry salad, giving it a gentle toss to coat, or serve the vinaigrette in a jar on the side. Garnish with fresh basil (optional).