Grilled chicken and strawberry salad Recipe
Strawberries are in season in Atlantic Canada, Quebec and Ontario through the summer. Local, just-picked strawberries make a welcome addition to a light lunch or supper in this no-fuss dish. Recipe courtesy of Walmart Live Better.
For more summertime recipes or inspiration on how to incorporate fresh produce like strawberries into mealtime, head to . You can find fresh regional produce throughout the summer at Walmart.
Ingredients
- Dressing
- • 80 mL (1/3 cup) olive oil
- • 80 mL (1/3 cup) sliced strawberries
- • 30 mL (2 tbsp) white balsamic vinegar
- • 15 mL (1 tbsp) finely chopped chives
- • 10 mL (2 tsp) honey
- • 1 mL (1/4 tsp) salt
- Salad
- • 2 skinless, boneless chicken breasts
- • 5 mL (1 tsp) olive oil
- • 1 mL (1/4 tsp) salt
- • 700 mL (3 cups) packed baby arugula
- • 240 (1 cup) fresh, coarsely torn basil leaves
- • 475 mL (2 cups) strawberries, hulled and sliced
- • 1 Granny Smith apple, thinly sliced
- • 1 sweet onion, thinly sliced
- • 120 mL (1/2 cup) chopped toasted walnuts
- • 160 mL (2/3 cups) feta cheese, thickly sliced
Directions
- 1. Whirl 80 mL (1/3 cup) oil with 80 mL (1/3 cup) berries, vinegar, chives, honey and 1 mL (1/4 tsp) salt in a blender until smooth. Season with pepper.
- 2. Preheat barbecue to medium and brush chicken breasts with 5 mL (1 tsp) oil. Season with 1 mL (1/4 tsp) salt and pepper.
- 3. Barbecue chicken for 6 minutes; turn and continue barbecuing, 8 to 10 more minutes. Remove and let rest 5 minutes, then slice.
- 4. 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.
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