Basil, Blackberry, and Grilled Chicken Salad
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Serves 4 (serving size: 1 1/2 cups salad mixture, 3 oz. chicken, and 2 tbsp. cheese)
When you have a glut of basil from the garden or farmers market, try using the leaves as the “lettuce” in salads. Going all basil may be a bit overwhelming, so try combining with other greens, as we’ve done here with arugula. If you don’t have white balsamic vinegar, you can use regular balsamic; just know that it will leave its brown hue on the ingredients. Or, for a zippier, less sweet salad, use fresh lemon juice in place of the vinegar.
Ingredients
- 2 (8-oz.) boneless, skinless chicken breasts, trimmed
- 1/4 cup extra-virgin olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- Cooking spray
- 2 tablespoons white balsamic vinegar
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons Dijon mustard
- 4 cups packed baby arugula (about 4 oz.)
- 3 ounces fresh basil, stems removed and large leaves torn in half (about 2 packed cups)
- 1/4 cup slivered red onion
- 6 ounces fresh blackberries
- 2 ounces goat cheese, crumbled (about 1/2 cup)
Nutritional Information
- Calories 342
- Fat 20g
- Satfat 4.6g
- Monofat 11.4g
- Polyfat 2.2g
- Protein 30g
- Carbohydrate 10g
- Fiber 3g
- Cholesterol 89mg
- Iron 2mg
- Sodium 530mg
- Calcium 113mg
- Sugars 6g
- Est. added sugars 2g
How to Make It
Step 1
Preheat grill to medium-high (about 450°F). Brush chicken with 1 tablespoon oil; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill grate coated with cooking spray. Grill, uncovered, until a meat thermometer inserted in thickest portion registers 160°F, 5 to 6 minutes per side. Let stand 5 minutes; cut into slices.
Step 2
Whisk together remaining 3 tablespoons oil, vinegar, honey, mustard, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl. Add arugula, basil, and onion; toss gently to coat. Divide salad evenly among 4 plates; top evenly with chicken, blackberries, and cheese.
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