This post was sponsored by Bertolli Olive Oil. As always, all opinions are my own.
My simple Arugula Chicken Salad with Basil Dressing is bursting with crunchy radish, sweet citrus, tender chicken and an exceptionally fresh tasting basil dressing.
Welcome to the dog days of summer! Sure, that may mean long sweltering days, but it also means the Farmers Markets are in full swing! There is no better time of the year to pick up produce at its peak freshness! Hot days and fresh produce can only mean one thing: there is no better time to enjoy a vibrant salad like this Arugula Chicken Salad with Basil Dressing.
My favorite part of this salad is the basil dressing, and it is so simple to make! You simply grab a handful of basil leaves and muddle them in a dish with extra virgin olive oil, and the oil drinks up the flavor of the basil leaves. You really can't make a fresher tasting dressing!
Anytime you are making a dressing with only two ingredients it is important to use high-quality ingredients to ensure the best flavor possible. I always keep Bertolli Organic Extra Virgin Olive Oil in my pantry for recipes such as this. The rich flavor of this non-GMO organic olive oil really shines when it is given a starring role.
Bertolli is a premium-quality olive oil, perfect for anyone who loves food, cooking, and healthy lifestyles. It is no surprise that they are the number one oil brand in the world with over 150 years of expertise in olive oil blending.
I love cooking with olive oil because it can really transform a dish. Though often seen as "just another ingredient" its simplicity inspires me to use it as a culinary blank canvas. With just a few simple ingredients you can turn mealtime into something exciting and unexpected!
This Arugula Chicken Salad is a perfect example. My recipe only calls for 6 simple ingredients, plus salt and pepper, and can be thrown together in just a few minutes. When you make it at home don't be afraid to get inspired and change things up to fit your taste by using your favorite citrus, or seasonal produce you have on hand.
Arugula Chicken Salad with Basil Dressing
- 1 chicken breast
- 1 tbps Bertolli Organic Extra Virgin Olive Oil
- Salt and Pepper
- 2 cups arugula
- 4 radishes (sliced thin)
- 2 kumquats (sliced thin)
- ⅓ cup Bertolli Extra Virgin Olive Oil
- 1 handful fresh basil
- Add basil to a small container and pour in olive oil. Briefly muddle to release flavors and let sit while the salad is prepared.
- Using a meat mallet, pound chicken to a flat, uniform thickness approximately ½" thick. Dust chicken lightly with salt and pepper.
- Add 1 tablespoon of oil to a skillet set to medium heat. Add chicken and cook till internal temperature reaches 165 degrees, turning once.
- Remove chicken from heat and let cool slightly.
- Add arugula, radish, and kumqats to two salad bowls.
- Slice chicken breast and place on top of salad.
- Pour basil dressing onto each salad and discard basil leaves.
Be sure to grab a bottle of Bertolli Organic Extra Virgin Olive Oil at your local grocery store, or check out Villabertolli.com to learn more!
If you enjoyed my Arugula Chicken Salad with Basil Dressing recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.
This is a sponsored conversation written by me on behalf of Bertolli. The opinions and text are all mine.