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basil, blackberry & grilled chicken salad

basil, blackberry & grilled chicken salad

Adapted from Cooking Light

Refreshing summer salad on a bed of basil leaves and baby arugula.

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 servings
Author Rosemary Stelmach

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar (or golden balsamic vinegar)
  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups packed baby arugula (about 2 ounces)
  • 3/4 cup fresh basil, stems removed (about 1 ounce)
  • 1/8 cup slivered red onion
  • 1 (8-ounce) grilled chicken breast, cut into slices (see Notes for grilling instructions)
  • 4 ounces fresh blackberries
  • 1/4 cup goat cheese, crumbled (about 1 ounce)

Instructions

  1. Whisk together the olive oil, vinegar, honey, mustard, salt, and pepper in a small bowl. Set aside.

  2. Combine arugula, basil, and onion in a medium-sized bowl. Add a few tablespoons of the vinaigrette and toss gently to coat. Divide the dressed salad evenly between 2 plates. Top each serving with chicken, blackberries, and cheese. Sprinkle each with a small amount of dressing.

  3. Serve immediately. Offer additional dressing on the side.

Recipe Notes

To Grill Chicken:

Preheat grill to medium-high (about 450°F). Brush both sides of one (8-ounce) chicken breast with a mixture of 1 tablespoon olive oil and 1 tablespoon balsamic vinegar; season with salt & pepper. Place chicken directly on grill grate. Grill, covered, until a meat thermometer inserted in thickest portion registers 160°F, about 5 to 6 minutes per side. Let stand 5 minutes; cut into slices.