This Citrus Basil Grilled Chicken Salad takes a summer favorite to a new level. With the tang of kumquats, the vibrant color of purple cauliflower, and the richness of extra virgin olive oil it will be your new go-to entree.
This recipe feels a bit like a Chopped mystery basket to me. Basil, kumquats, purple cauliflower, spinach, Bertolli Organic Extra Virgin Olive Oil, and chicken breasts. Ready, go! But just like the recipes the chefs on Chopped come up with this ended up being delicious. Having some amazing ingredients and one simple recipe helps all the flavors to shine through.
Bertolli is the number one olive oil brand in the world with over 150 years of experience. Bertolli Organic Extra Virgin Olive Oil is non-GMO and verified USDA Organic, made from organic olives and produced using organic farming standards. Olive oil is very healthy for you because it is rich in monounsaturated fats.
The EVOO is the star of this recipe. You can taste the quality of the olive oil in all three components of the salad.
Kumquats are so easy to work with. Since the peel is edible there is no need to juice or zest them. You can just add them whole to the marinade, dressing, and put a few sliced on top of the chicken. The sliced kumquats on top of the salad were our favorite part.
I love the colors of using farm-fresh ingredients. The color of the basil in the marinade was beautiful. EVOO works well in dressings, marinades, for grilling vegetables, and seasoning meats. I wanted to explore how it worked so I used it in all of those ways within this one simple recipe.
And here comes the purple cauliflower. My kids thought it was the coolest thing. It’s not that often you get a truly purple vegetable. Eggplants are closer to black than purple and cabbage turns a bit redder when cooked. This purple cauliflower stayed purple. And with three little girls in the house purple is one of our favorite colors.
The trick to grilling cauliflower to get a nice char on it and then transfer to a packet of aluminum foil to steam it. You get nice, tender cauliflower and a grilled flavor.
Once assembled this simple summer salad has a restaurant quality look to it. I would be happy to serve this to dinner company any day of the week.
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup basil leaves
- 1/4 cup kumquats
- 1 tsp salt
- 1/4 tsp pepper
- 6 chicken breasts
- 1 head of purple cauliflower cut into large pieces
- 1 tbsp Extra Virgin Olive Oil
- 1/4 tsp salt
- 5 oz baby spinach
- 6 thinly sliced kumquats
- 1/2 cup Extra Virgin Olive Oil
- 8 large basil leaves
- 1/2 tsp salt
- 2 kumquats
- Combine the marinade ingredients in a small blender and blend until smooth. In a medium bowl toss the chicken with the marinade. Refrigerate for at least 2 hours.
- Preheat the grill to medium hot. Put the cauliflower on the hot grill. Grill the cauliflower for 2-3 minutes on each side to char. Transfer to a piece of aluminum foil and seal the edges into a packet. Return to the grill. This allows the cauliflower to steam and soften.
- Meanwhile, add the chicken to the hot grill. Grill for 7-8 minutes on each side until it registers 160 on a meat thermometer. Cool for 5 minutes and then slice.
- Add the dressing ingredients to the small blender. Process until smooth.
- To assemble: Divide the spinach between six plates. Top with a sliced chicken breast and some of the cauliflower. Add a few slices of kumquat. Drizzle the dressing on top and serve.