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"The belly rules the mind."--Spanish Proverb

Basil, Blackberry, and Grilled Chicken Salad Recipe

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This recipe for Basil, Blackberry, and Grilled Chicken Salad is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (8 oz) boneless, skinless chicken breasts, trimmed
¼ cup extra-virgin olive oil
¾ tsp kosher salt, divided
½ tsp black pepper, divided
Cooking spray
2 Tbsp white balsamic vinegar
1½ tsp honey
1½ tsp Dijon mustard
4 cups packed baby arugula (about 4 oz)
3 oz fresh basil, stems removed and large leaves torn in half (about 2 packed cups)
¼ cup slivered red onion
6 oz fresh blackberries
2 oz goat cheese, crumbled (about ½ cup)
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 min
Personal Notes:
Personal Notes:
Found this in a summer edition of Cooking Light and am still making it into the fall.

 

 

 

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