Grilled Basil Chicken

1 lb boneless skinless chicken breasts

3 Tbsp olive oil, plus more for brushing grill

1/3 cup slightly packed chopped fresh basil

2 cloves garlic, minced

1 Tbsp fresh lemon juice

Salt and freshly ground black pepper


1/3 cup olive oil

3 Tbsp white balsamic vinegar

1 Tbsp honey

1 tsp dijon mustard

Salt and freshly ground black pepper


10 oz Spring Mix lettuce

1 lb peaches, sliced (about 3 small)

2 ears corn, husked and kernels cut from cob

1/2 cup chopped pecans, toasted

1/2 small red onion, sliced thin (about 3/4 cup), rinse under water to remove harsh bite

4 oz Goat cheese, crumbled


For the chicken:

In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper (about 1/2 tsp of each). Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil). Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken. Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 - 5 hours.

Preheat a grill to 425 - 450 degrees over medium high heat. Brush grill grates lightly with olive oil then place chicken on grill. Grill until cooked through, rotating once halfway through cooking, about 4 - 5 minutes per side (chicken should register 165 degrees in center of chicken on an instant read thermometer). Transfer to a cutting board and let rest 10 minutes then slice into strips or dice into cubes.

For the vinaigrette:

Whisk together all ingredients until well blended and season with salt and pepper to taste. Store in refrigerator until ready to use, stir again before pouring over salad.

For the salad:

In a large salad bowl gently toss together lettuce, peaches, corn, pecans, onions, and grilled chicken. Sprinkle goat cheese over top and drizzle with vinaigrette. Serve immediately after adding dressing.

Recipe and Image from Cooking Classy



1 large boneless skinless chicken breast (plus olive oil)

4 cups baby spinach remove stems if desired

1/2 cup fresh blueberries

1/2 cup fresh strawberries

1/2 cup clementine or mandarine oranges

2-3 tablespoons feta cheese

2-3 tablespoons slivered almonds

Salt and pepper


1/4 cup olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon honey

Optional: squeeze of lemon, Mrs. Dash chicken grilling blends seasoning, salt


Prepare the fruits and lettuce by washing and completely drying. If the spinach is still wet it won't absorb the dressing very well.

Remove strawberry stems and slice them. Remove clementine skins and separate into sections. OR drain a can of mandarine oranges.

Remove fat from chicken. Sprinkle both sides of the chicken breast with salt, pepper, and Mrs. Dash chicken grilling blends to taste.

Lightly coat a large skillet with 2 to 3 teaspoons olive oil.

Preheat the skillet over medium-high heat until hot. Place the chicken in the skillet and then reduce the heat to medium and cook until the meat is no longer pink and the juices run clear, or about 8 to 12 minutes.

As the chicken cooks, turn it occasionally so it browns evenly. If it starts to brown too quickly, reduce the heat to medium-low.

Combine all of the dressing ingredients (olive oil, balsamic vinegar, Dijon mustard, and honey) into an airtight jar. Add some salt to taste. Shake until well combined. Toss the dressing with the spinach in a large bowl. Add in the fruit and feta cheese and toss again. If desired squeeze some fresh lemon over the salad.

Toast the almonds in a small skillet over medium heat for about 1-2 minutes stirring constantly. Add the almonds to the salad.

Once the chicken is finished, remove from heat and slice or chop it. Let it cool and then add it to the salad.

If not enjoying immediately do not toss with the dressing or feta cheese.

Recipe and Image from Chelsea's Messy Apron



2 cups kale

1 cup strawberries, chopped

1 cup blueberries

1 cup blackberries

¼ cup sliced almonds

¼ cup feta cheese

Creamy Strawberry Poppyseed Dressing:

⅓ cup plain greek yogurt

½ cup strawberries, chopped

1 T milk (unless you like it thicker)

3 tablespoons sugar

4 teaspoons cider vinegar

2 teaspoons poppy seeds


In a large bowl add kale, strawberries, blueberries, sliced almonds and feta cheese. Toss.

To make the dressing: Add the greek yogurt, strawberries, milk, sugar, and cider vinegar to a food processor or blender and pulse until smooth. Whisk in the poppyseeds.

Drizzle the desired amount over the salad and toss.

Recipe and Image from The Recipe Critic



¼ cup extra virgin olive oil

1 tablespoon golden balsamic vinegar

1 teaspoon sugar

1 tablespoon roughly chopped fresh tarragon

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 boneless, skinless chicken breasts

6 cups loosely packed fresh spinach

6-8 large strawberries, hulled and quartered

1 avocado, peeled, seeded and cut into chunks

3-4 thinly sliced rings of red onion

¼ cup feta cheese

2 tablespoons sliced almonds


Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.

Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.

Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken until done, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into ¼ inch slices.

Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.

Recipe and Image from Foodie Crush