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Arugula and Nectarine Chicken Salad with Basil Dressing

Salade de roquette et nectarines au poulet vinaigrette au basilic EXCELD4

In collaboration with
Laura Beaulé - Dash of Honey

Breasts Grills Salads BBQ Skillet Summertime Marinades
4 Portions
1h Brining
30 min Prepping
20 min Cooking
Recipe Easy

Ingredients

Dressing

  • ¾ cup MAG mayonnaise
  • ¼ cup olive oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 ½ cups (packed) fresh basil leaves
  • Juice of 1 lemon
  • 1 tsp Dijon mustard
  • 2 tbsp rice vinegar
  • ½ tsp salt

Chicken

  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • ¾ tsp salt

Salad

  • Approx. 8 cups arugula (1 container, 142 g / 5 oz)
  • 3 nectarines, sliced
  • 4–5 mini cucumbers, halved lengthwise, gently smashed with the back of a knife, then sliced into half-moons
  • ½ red onion, thinly sliced
  • ½ cup (packed) fresh mint leaves
  • 200 g goat feta cheese, roughly crumbled
  • 1 ½ cups store-bought pita chips

Directions

Click the steps to erase them.

  1. Make the dressing. In a tall container, combine ¾ cup of mayonnaise, ¼ cup of olive oil, 1 chopped shallot, 2 minced garlic cloves, 1 ½ cups of packed fresh basil leaves, the juice of 1 lemon, 1 tsp of Dijon mustard, 2 tbsp of rice vinegar, and ½ tsp of salt. Blend with an immersion blender until smooth and creamy.
  2. Marinate the chicken. In a bowl, mix 3 tbsp of the prepared basil vinaigrette with 1 tbsp of Dijon mustard, 1 tbsp of honey, and ¾ tsp of salt. Add the 4 chicken breasts and toss to coat well. Ideally, cover and refrigerate for 1 to 2 hours for best results. Refrigerate the basil dressing until ready to use. Let the chicken come to room temperature 30 minutes before cooking if you decided to marinate.
  3. Grill the chicken. Preheat the BBQ to medium-high heat. Grill the marinated chicken breasts for 8 to 10 minutes on each side, or until nicely charred and fully cooked. Remove from the grill, let rest for a few minutes, then slice.
  4. Assemble the salad. In a large bowl, combine about 8 cups of arugula, the sliced nectarines, prepared cucumbers, ½ sliced red onion, ½ cup of packed mint leaves, 200 g of crumbled goat feta, and 1 ½ cups of pita chips. Add the grilled chicken slices.
  5. Drizzle a generous amount of basil vinaigrette over the salad and toss well to coat everything evenly. Serve immediately, garnished with a few extra pita chips and fresh mint leaves. Add more dressing if needed.