good eats
Grilled Chicken Salad
with strawberries and feta
Method
Ingredients
Combine 2 tablespoons oil and 2 tablespoons vinegar in a large zip- top plastic bag. Add chicken to bag; seal. Let stand 10 minutes, turning occasionally. Heat a grill pan over medium-high heat. Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken to pan; grill five minutes on each side or until done. Cut into slices. Combine remaining 1 tablespoon oil, remaining 1 tablespoon vinegar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and sugar in a large bowl, stirring with a whisk. Add strawberries; toss to coat. Add arugula and onion to strawberry mixture; toss gently to combine. Sprinkle feta over salad.
3 tablespoons extra-virgin olive oil, divided 3 tablespoons white balsamic vinegar, divided 4 (6-ounce) skinless, boneless chicken breast halves 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided Cooking spray 1/8 teaspoon sugar 2 cups halved strawberries 4 cups baby arugula 1/2 small red onion, very thinly sliced 1.5 ounces feta cheese, crumbled (about 1/3 cup)
Divide salad among four plates; top evenly with sliced chicken.
You can use regular balsamic vinegar in place of white balsamic, though it may darken the salad. Champagne or white wine vinegar would also work.
Prep Time: 25 mins. Serves Four
Summer 2017 pei-living.ca
21
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