Fresh Basil, Blackberry, and Grilled Chicken Sandwich
Love grilled chicken on a fresh salad? You’ll love this basil and blackberry variation that is eye-catching and delicious, between two slices of Martin’s Old-Fashioned Real Butter Bread.
Cook Time: 25 minutes
Ingredients
- 2 boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil divided
- 3/4 teaspoon Kosher salt divided
- 1/2 teaspoon black pepper divided
- 1 tablespoon white balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 2 cups baby arugula
- 1 cup fresh basil torn
- 1/4 cup thinly sliced red onion
- 6 ounces fresh blackberries
- 2 ounces goat cheese crumbled
- 8 slices Martin’s Old-Fashioned Real Butter Bread toasted
Instructions
- Preheat grill or skillet to medium-high heat.
- Brush chicken with 1 Tbsp. olive oil and season with 1/4 tsp. each salt and pepper.
- Grill chicken, uncovered, 5-6 minutes per side,or until internal temperature reaches 165°F. Remove from heat and let stand 5 minutes, then slice.
- Meanwhile, whisk 2 Tbsp. olive oil, white balsamic vinegar, honey, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add arugula, basil and onion. Toss to coat.
- In a small bowl or shallow dish, mash blackberries with a splash of white balsamic vinegar, using a fork.
- Spread blackberry mixture onto one side of 4 slices of the toasted bread.
- Layer sandwiches with salad mixture, sliced grilled chicken and crumbled goat cheese. Top with second slice of bread.
