Citrus Basil Grilled Chicken Salad
Author: Taryn
Marinade Ingredients:
  • 1/4 cup Bertolli Organic Extra Virgin Olive Oil
  • 1/4 cup basil leaves
  • 1/4 cup kumquats
  • 1 tsp salt
  • 1/4 tsp pepper
  • 6 chicken breasts
Salad Ingredients:
  • 1 head of purple cauliflower cut into large pieces
  • 1 tbsp Bertolli Organic Extra Virgin Olive Oil
  • 1/4 tsp salt
  • 5 oz baby spinach
  • 6 thinly sliced kumquats
Dressing Ingredients:
  • 1/2 cup Bertolli Organic Extra Virgin Olive Oil
  • 8 large basil leaves
  • 1/2 tsp salt
  • 2 kumquats
  1. 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.
  2. 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.
  3. 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.
  4. Add the dressing ingredients to the small blender. Process until smooth.
  5. 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.