Grilled Chicken with Basil & Grapefruit Salad
4 chicken breasts
2 medium heads of romaine, washed and roughly chopped
¼ small red onion, thinly sliced
1 shallot, peeled and minced
2 large red grapefruit, sliced in wedges and peeled
1/3 cup Basil Olive Oil
¼ cup Grapefruit White Balsamic
2 tsps Dijon mustard
6 tbsps Canadian sea salt (Sold at Barrie Olive Oil)
1/3 cup robust, black olives
Sea salt & freshly ground pepper to taste
Fresh basil leaves for garnish
In advance dissolve 6 tbsps of sea salt in 1 cup of very warm water. Add 1.5 litres of ice cold water and marinate chicken breasts for 2 hours or more.
Preheat BBQ and grill breasts over medium heat. Remove cooked breasts from grill and let rest while prepping salad.
In a mason jar, combine olive oil, balsamic, Dijon, shallot and season with salt and pepper to taste. Shake vigorously to blend. Toss romaine leaves with vinaigrette.
Divide dressed romaine between 4 plates. Garnish with grapefruit wedges, red onion and black olives.
Thinly slice chicken breasts and top each salad with one breast. Garnish with basil leaves.