Basil, Blackberry, and Grilled Chicken Salad

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I tried this recipe from the magazine, Cooking Light. It was delish!

Serves: 4


  • 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 of fresh blackberries
  • 2 ounces goat cheese, crumbled (about ½ cup)


Preheat grill to medium high (about 450 degrees). Brush chicken with one 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 three 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.

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