Ingredients:
Mouth-friendly recipe: grilled chicken and berry salad
If summer had a taste, it would be found in this antioxidant-rich salad! Bursting with in-season produce like fresh basil, plump blackberries and peppery arugula, this dish celebrates the goodness of the season and will satisfy your taste buds.
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Basil has phytochemicals that help protect against oral cancer.
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Blackberries are a great source of vitamin K, which is important for strong teeth and bones.
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Arugula is full of potassium, which helps lower the risk of tooth decay.
8 ounces boneless, skinless chicken breast
¼ cup extra virgin olive oil, divided
¾ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
Cooking spray
2 tablespoons white balsamic vinegar
1½ teaspoons honey
1½ teaspoons Dijon mustard
2 ounces mixed baby greens
2 ounces arugula
3 ounces fresh basil, stems removed and large leaves torn
6 ounces fresh berries of your choice (blackberries, raspberries, strawberries and blueberries)
2 ounces goat cheese, crumbled
Handful of walnuts
Directions:
1. Preheat grill to medium-high heat (about 450 F).
2. Brush chicken breasts with 1 tablespoon oil and sprinkle evenly with ¼ teaspoon salt and ¼ teaspoon pepper.
3. Coat grill grate with cooking spray; add chicken to grate.
4. Grill chicken uncovered for about 5 to 6 minutes per side or until a meat thermometer inserted in thickest portion of breast registers 165 F.
5. Let stand for 5 minutes before cubing.
6. Whisk together remaining 3 tablespoons oil, vinegar, honey, mustard, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl.
7. Add mixed greens and basil; toss gently to coat.
8. Divide salad evenly among four plates and top with chicken, blackberries, strawberries, raspberries, blueberries, walnuts and goat cheese.
9. Enjoy!
