For the chicken:
Preheat oven to 415°F.
Rub chicken breasts with olive oil, salt and pepper. Heat a large cast iron skillet on medium high, and brown the chicken for 5 minutes on each side until browned. Remove chicken to a plate.
Add stock, vinegar, jam, soy sauce and squirt of sriracha to the pan. Bring to a boil and adjust seasoning with salt and pepper if necessary. Add the chicken breasts back to the pan and roast uncovered in the oven for 40-45 minutes until cooked through, turning once. Add the blackberries, stir into the sauce, and roast for 5 more minutes. Remove from the oven and let rest for 10 minutes.
To assemble the salad, add the Red RomaBlend, ½ cup blackberries and sliced red onion to a large mixing bowl. Drizzle with olive oil, balsamic vinegar and season with salt and pepper. Toss gently to combine and divide the greens onto six plates. Slice each chicken breast and place on top of the greens, along with a spoonful of the sauce and roasted berries. Serve immediately.