Place the 1/2 cup blackberries, basil, balsamic vinegar and honey into a food processor. Cover and process until mixture is smooth; slowly stream in olive oil until blended. Season with salt and pepper to taste.

Pour 3/4 cup vinaigrette into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 30 minutes. Cover and and refrigerate remaining vinaigrette until serving.

Grease grill grates. Heat grill to medium.

Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer inserted into meat reads 165 F. Transfer chicken to a cutting board; tent with aluminum foil. Let rest for 10  minutes. Thinly slice chicken.

Divide salad mix onto four serving plates. Top salads with chicken and remaining blackberries. Drizzle with reserved vinaigrette. Sprinkle with Merlot BellaVitano.