Serves 4 (serving size: 1 1/2 cups salad mixture, 3 oz. chicken, and 2 tbsp. cheese)
Ann Taylor Pittman
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.
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.