Purée 300 g of the blackberries in a blender and pass through a sieve. Zest and juice a lemon. Mix blackberry purée, balsamic vinegar, lemon zest and juice, sugar, barbecue sauce, and rosemary in a saucepan over the low heat. Cook for 20 minutes. Season with salt and pepper. Keep 50 ml of the sauce for the salad dressing and mix the rest with the butter.

Preheat oven to 180°C. Salt the chicken breasts on both sides and place them on a baking dish. Pour the sauce all over and bake in the oven around 20 minutes.

For the salad mix your favorite lettuce, thinly sliced red onion, one sliced avocado, the rest of the blackberries, toasted pecans, and toss with reserved blackberry sauce.

Service chicken with the salad. Enjoy !