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Grilled Chicken Salad with Strawberries and Feta

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 1 chicken breast half and 1 cup salad)

Simple, beautiful, fast. The oil and vinegar in the marinade double as the base for a simple vinaigrette. Tame the bite of fresh red onion slices by soaking them in ice cold water for 10 minutes.

Ingredients

  • 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)

Nutrition Information

  • calories 358
  • fat 17.3 g
  • satfat 4 g
  • monofat 9.2 g
  • polyfat 2 g
  • protein 39 g
  • carbohydrate 10 g
  • fiber 2 g
  • cholesterol 118 mg
  • iron 1 mg
  • sodium 565 mg
  • calcium 112 mg

How to Make It

  1. 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.

  2. 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 5 minutes on each side or until done. Cut into slices.

  3. 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. Divide salad among 4 plates; top evenly with sliced chicken.