- Calories 342
- Fat 20g
- Satfat 4.6g
- Monofat 11.4g
- Polyfat 2.2g
- Protein 30g
- Carbohydrate 10g
- Fiber 3g
- Cholesterol 89mg
- Iron 2mg
- Sodium 530mg
- Calcium 113mg
- Sugars 6g
- Est. added sugars 2g
Basil, Blackberry, and Grilled Chicken Salad
Photo: Jennifer Causey
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.
How to Make It
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.
