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When you have a bounty of basil, try using the leaves as part of the "lettuce" in salads.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1 1/2 cups salad mixture, 3 oz. chicken, and 2 tbsp. cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

342 calories; fat 20g; saturated fat 4.6g; mono fat 11.4g; poly fat 2.2g; protein 30g; carbohydrates 10g; fiber 3g; cholesterol 89mg; iron 2mg; sodium 530mg; calcium 113mg; sugars 6g; added sugar 2g.
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