Basil, Blackberry, and Grilled Chicken Salad

By Sharon Feldman

Busy week to compose, so I tried this recipe from Cooking Light. It was delish!

Serves: 4

Ingredients:

• 2 (8 ounce) boneless, skinless chicken breasts, trimmed
• ¼ cup extra virgin olive oil, divided
• ¾ teaspoon kosher salt, divided
• ½ teaspoon black pepper, divided
• Cooking spray (for grill)
• 2 teaspoon white balsamic vinegar
• 1-1/2 teaspoons honey
• 1-1/2 teaspoons Dijon mustard
• 4 cups packed baby arugula (about 4 ounces)
• 3 ounces fresh basil stems removed, and large leaves torn in half (about 2 packed cups)
• ¼ cup slivered red onion
• 6 ounces fresh blackberries
• 2 ounces goat cheese, crumbled (about ½ cup)

Directions:

Preheat grill to medium high (about 450 degrees). Brush chicken with 1 tablespoon oil; sprinkle evenly with ¼ teaspoon salt and ¼ teaspoon pepper. Place chicken on grill grate coated with cooking spray. Grill uncovered, until meat thermometer inserted in thickest portion registers 160 degrees (about 5-6 minutes); cut into slices.

Whisk together remaining 3 tablespoons oil, vinegar, honey, mustard, remaining ½ teaspoon salt and remaining ¼ teaspoon pepper in a large bowl. Add arugula, basil, and onion; toss gently to coat. Divide salad evenly among four plates; top with chicken, blackberries and cheese.