AT A GLANCE
This fresh, light salad is all about the chicken. It works well for a barbecue, tossed together with the chicken hot off the grill. The dressing is even better when it's left to stand for an hour or two.
|01||Heat a char-grill or barbecue to high. Brush chicken with oil and grill, turning occasionally, until cooked through (12-15 minutes). Cool briefly (5 minutes), then thickly slice or tear into shreds.|
|02||For basil dressing, process ingredients in a blender until just smooth, then season to taste.|
|03||Combine remaining ingredients in a bowl. Add chicken and a little dressing, toss gently to combine and season to taste. Divide salad among bowls, drizzle with extra dressing and olive oil, scatter with basil leaves and serve.|