Grilled Chicken and Strawberry Salad

January 26, 2014

FOR DRESSING:
1/3 cup olive oil
1/3 cup sliced strawberries
2 tbsp white balsamic vinegar
1 tbsp snipped chives
2 tsp honey
1/4 tsp salt
FOR SALAD:
2 skinless, boneless chicken breasts
1 tsp olive oil
1/4 tsp salt
3 cups packed baby arugula
1 cup basil leaves, coarsely torn
454 g tub stawberries, hulled and sliced
1 Granny Smith apple, thinly sliced
1/4 sweet onion, thinly sliced
1/2 cup chopped walnuts, toasted
150g feta, thickly sliced
This easy, no-fuss dish starts with grilled chicken right off the barbecue. Fresh strawberries and Granny Smith apples add the sweet-tart complement to this light, summer fare.

Whirl 1/3 cup oil with 1/3 cup berries, vinegar, chives, honey and 1/4 tsp salt in a blender until smooth. Season with pepper. Preheat barbecue to medium and brush chicken breasts with 1 tsp oil. Season with 1/4 tsp salt and pepper. Barbecue chicken for 6 min; turn and continue barbecuing, 8 to 10 more min. Remove and let rest 5 min, then slice. Toss arugula with basil in a bowl and divide among 4 plates. Top with strawberries, apple, onion, walnuts and chicken. Drizzle dressing and add feta.

Nutritions

Calories
377

Sodium
470mg
19% DV

Fat
25g
39% DV

Protein
9g
19% DV

Carbs
18g
6% DV

Fiber
3g
12% DV