Oh, what a marvelous day it is for whipping up a delightful Basil Chicken Tomato Salad! Just thinking about the divine flavors and the brilliant colors of this salad makes my mouth water. Honestly, I can’t wait to share this dish with my beloved family and friends.
First things first, let’s talk about the fresh and vibrant ingredients. I love starting off with organic and locally-sourced produce for a truly memorable salad experience. Like they say, it’s all about the quality when it comes to cooking! Sweet cherry or grape tomatoes are my go-to for this salad, providing a delightful burst of flavor with each bite. I just can’t get enough!
Now, onto the chicken. Personally, I opt for skinless, boneless chicken breasts or thighs (because, let’s face it, thighs are just more flavorful). I marinate the chicken in a luscious concoction of olive oil, minced garlic, and chopped fresh basil. You might even catch me humming with joy while I prepare this marinade! A little salt and black pepper for seasoning, and then it’s grilling time, baby!
While the chicken simmers away on the grill, I prepare the salad base with mixed greens – a combination of peppery arugula, crisp romaine, and buttery spinach just hits the spot. As a piece de resistance, I can’t resist tossing in some fresh, creamy avocado and tangy red onions to send this salad over the moon.
But what ties this vivacious ensemble of ingredients together is a zesty homemade vinaigrette: a concoction of balsamic vinegar, honey, mustard, and a tad bit of minced garlic. I simply whisk it all together and pour it generously over the salad.
Finally, it’s time to slice that juicy, basil-infused grilled chicken and lovingly place it atop the bed of greens. Voila! A Basil Chicken Tomato Salad that’s undoubtedly a crowd-pleaser. One bite and you’ll know – this flavorful symphony is one for the books! Now, who’s ready to dig in?
- Gather ingredients:
- 1 lb boneless, skinless chicken breasts or thighs
- 1/4 cup olive oil, plus extra for grilling
- 2 cloves minced garlic
- 1/4 cup chopped fresh basil
- Salt and black pepper, to taste
- 2 cups cherry or grape tomatoes, halved
- 6 cups mixed greens (arugula, romaine, spinach)
- 1 ripe avocado, diced
- 1/2 red onion, thinly sliced
For the vinaigrette:
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 clove minced garlic
- Salt and black pepper, to taste
Combine olive oil, minced garlic, chopped fresh basil, salt, and black pepper in a bowl, mix well.
Coat chicken in marinade, ensuring even coverage.
Let marinated chicken rest in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
Preheat the grill to medium-high heat, lightly oil the grates.
Grill chicken for 5 to 6 minutes per side, or until fully cooked and slightly charred, set aside to cool slightly.
In a large salad bowl, toss together mixed greens, halved tomatoes, diced avocado, and thinly sliced red onion.
Prepare the vinaigrette by whisking together balsamic vinegar, honey, mustard, minced garlic, salt, and black pepper in a separate small bowl.
Slice the grilled chicken into thin strips.
Add the sliced chicken to the salad bowl.
Drizzle the vinaigrette over the salad, toss gently to combine.
Serve the Basil Chicken Tomato Salad immediately and enjoy!
That was fresh!
