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)
Est. added sugars 2g
How to Make It
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.
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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Fabulous and beautiful salad. I actually used leftover turkey from Thanksgiving instead of the grilled chicken. All of the flavors blend well together. This would be wonderful to serve as a first course for a dinner party. One could easily mix up the berries or use any seasonal fruit. I think a gorgonzola cheese would also be good here. Definitely a keeper.
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