Grilled Chicken And Summer Squash Salad

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Washington Post

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Ingredients

3/4 pound summer squash (2 to 3) such as pattypan, ends trimmed; cut the squash lengthwise into 3/4-inch-thick slices

1 1/2 pounds boneless, skinless chicken breast halves, trimmed of excess fat and lightly pounded to an even thickness of 3/4 inch

Salt

Freshly ground black pepper

6 tablespoons olive oil

2/3 cup blackberries

2 tablespoons white wine vinegar

1 teaspoon sugar, or more to taste

1 head lettuce of choice, washed, spun-dry and torn into bite-size pieces

20 large basil leaves, cut into very thin strips (julienne)

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