Basil, Berry, and Grilled Chicken Salad


If you have an overabundance of basil, try using the leaves as the "lettuce" in salads. I'd suggest using part basil, part arugula, and/or other greens. Match the Flying Olive Berry Balsamic to the fruit you plan to use. The dark balsamics with leave a brown hue to the leaves. If you don't want this, add Cascadian Wild Raspberry Balsamic or Sicilian Lemon. Barb L.

Serves: 2 for a dinner salad, 4 for a side salad


Cooking spray

4 (about 1 pound) boneless, skinless chicken breasts, trimmed or chicken tenders

¼ cup Flying Olive Basil Extra Virgin Olive Oil

½- ¾ tsp kosher salt, divided

½ tsp black pepper, divided

2 Tbsp Flying Olive Blackberry Ginger, Cascadian Wild Raspberry, Dark Raspberry, or Blueberry Balsamic Vinegar, or Sicilian Lemon

½ tsp honey or other sweetener (we used Splenda)

1½ tsp Dijon mustard

4 cups of arugula or 2 cups of arugula plus 2 cups of mixed greens of your choice

1-2 cups fresh basil, stems removed and large leaves torn in half (start with 1 cup and see if it is the right amount of basil for you)

½ tsp onion powder or ¼ cup slivered red onion

6 ounces blackberries, raspberries, or blueberries

2 ounces goat cheese, crumbled, about ½ cup, if desired


Coat the grill or grill pan with cooking spray. Preheat a grill pan or the grill to medium-high (about 450 degrees F). Brush the chicken with 1 Tbsp of Flying Olive Basil EVOO. Sprinkle with ¼ tsp salt and ¼ tsp pepper. Place the chicken in the grill pan or on an uncovered grill grate. Cook about 3-4 minutes per side for the tenders, 5-6 minutes per side for whole breasts, more if they are larger or thicker. An instant read thermometer inserted into the thickest portion should register 160 degrees. Remove from the heat and let stand, covered for 5 minutes.

Meanwhile, in a small bowl, whisk together the remaining 3 Tbsp of Flying Olive Basil EVOO, the Flying Olive Balsamic Vinegar of Choice (match the balsamic to the fruit you are using), sweetener, mustard, and the remaining salt and pepper. Add the arugula, greens, and torn basil to a large bowl. Add half the dressing and toss to coat. Add more dressing as desired.

Divide the salad evenly among the plates; top everything with the chicken, berries, and, if desired, cheese. Serve with any remaining dressing on the side.

Submitted by Barb L.