Endive Chicken Salad with Fresh Basil Garlic Dressing

Sides, Soups, Salads

I hope everyone had a wonderful Mother’s Day with family and loved ones!  For me, Mother’s day kind of kick starts the season, so to speak!  The skies are blue, the sun is out and cold weather forgotten (for the time being!)  A prelude to summer and good things to come!  Isn’t summer the best?  And what is so great about this season you ask?   Grilling!  Picnics!  Salads!  Barbecues!   Simple meals that don’t require a whole lot of preparation!  Like this wonderful chicken salad that is pretty much a staple in our home when the weather is warm and you just don’t feel like being overly full or spending too much time in the kitchen!  Light and healthy, boneless chicken breasts marinated in a honey/olive oil marinade and grilled; combine with fresh endive (my favorite lettuce), tomatoes, sweet colored peppers, black olives and tossed with a fresh basil garlic dressing!  Top with croutons and a bit of Parmesan cheese and there you have it-a healthy meal, full of protein and perfect for those warm summer evenings!  Simple and delicious!   Try this for dinner tonight!  4 Large Servings

 


Endive Chicken Salad with Fresh Basil Garlic Dressing

3 Large Boneless Chicken Breasts
1/8 Cup Honey
1/4 Cup Olive Oil
2 Tablespoons Dried Oregano
1 Teaspoon Garlic Powder
1/2 Teaspoon Black Pepper
4 Cups Fresh Endive, washed and torn
1 Can Black Olives, Drained
8 Multi Colored Mini Sweet Peppers, cleaned and cut into 1/2″ pieces
2 Large Tomatoes, cut into 1″ pieces
1/2 Cup Croutons
1/4 Cup Grated Parmesan Cheese
For the Dressing:
1 Cup Fresh Basil
2 Cloves Fresh Garlic, minced
1/8 Cup Apple Cider Vinegar
1/4 Cup Olive Oil
1/2 Teaspoon Black Pepper
Whisk together the honey, olive oil, oregano, garlic powder and black pepper.  Cut boneless chicken breasts in half and add to marinade, turning to coat.
Let stand for 15 to 20 minutes.
Heat grill to medium high and grill chicken breasts for about 10 to 12 minutes per side or until nicely browned and juices run clear when pierced by a fork.

Chicken should register 160 degrees with meat thermometer when inserted in the thickest part of the breast.
Set aside to cool while you make the salad and dressing.
Make the dressing:
In a food processor, combine the fresh basil, minced garlic, black pepper, vinegar and olive oil.  Cover and process for 20 to 30 seconds.
In a large bowl, combine the torn endive, black olives, peppers and tomatoes.  Cut the chicken in 1″ cubes and add.
Drizzle basil dressing over and top with croutons and parmesan cheese.
4 Main Dish Servings