• Use the Mini Herb Chopper to thinly chop the garlic for both the Marinade and Dressing (4 garlic gloves total). Set aside.
  

BALSAMIC CHICKEN MARINADE PREPARATION

• In a mixing bowl, combine the chicken thighs and all the marinade ingredients (Blackberry Balsamic Vinegar, Tahitian Lime Oil, Herbs de Provence Mustard, chopped garlic, season with Salt and Pepper). Toss to coat. Place in the refrigerator until ready to cook.
  

ROAST!

• Preheat oven to 400F/200C. Place your Flexiflat® Tray on the top of your Medium Perforated Baking Sheet.
• Arrange your chicken in your Flexiflat® and pour the marinade on top of each strips.
  
• Cook for 15 minutes at 400F/200C. Every oven heats differently and all chicken are not of the same size: Use the Digital Thermometer to ensure the chicken is cooked through at 165°F/75C.
  

DRESSING/VINAIGRETTE PREPARATION

• While the chicken is cooking, combine dressing ingredients in a bowl (Blackberry Balsamic Vinegar, Tahitian Lime Oil, Herbs de Provence Mustard, chopped garlic, season with Salt and Pepper) and whisk together with Mini Whisk until combined.
  

ASSEMBLY

• Toss the arugula salad together with half of the dressing. Assemble the salad ingredients onto your serving platter, layering the grape tomatoes, cucumbers and blackberries around. Top with sliced chicken and drizzle with the remaining dressing. Serve and enjoy. Bon Appétit!