Grilled Chicken Salad with Strawberries and Feta
Serves 4 (serving size: 1 chicken breast half and 1 cup salad)
Fat 17.3 g
Protein 39 g
Carbohydrate 10 g
Fiber 2 g
Sodium 565 mg
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
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)
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 four plates; top evenly with sliced chicken.
Submitted by: MSU Extension