Grilled Chicken, Berry & Feta SaladGrilled Chicken, Berry & Feta Salad
Grilled Chicken, Berry & Feta Salad
Grilled Chicken, Berry & Feta Salad
This summery salad is a triple threat: delicious, beautiful and easy to make. We can’t stress enough how simple it is to toss together, so it works as a light dinner or a side dish even on your busiest, I-don’t-feel-like-cooking nights.
Source: My Recipes
Source: My Recipes
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Grilled Chicken, Berry & Feta Salad
Grilled Chicken, Berry & Feta Salad
Prep Time15 Minutes
Servings6
Cook Time20 Minutes
Ingredients
3 tablespoons L&B Extra Virgin Olive Oil, divided
3 tablespoons white balsamic vinegar, divided
4 skinless, boneless chicken breasts, halved
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
Grapeseed oil, for brushing
⅛ teaspoon L&B Pure Honey
2 cups hulled and quartered strawberries
2 cups blueberries
½ small red onion, very thinly sliced
4 cups baby arugula
1 ½ ounces feta cheese, crumbled
Directions
  1. In a large bowl, combine 2 tablespoons of the olive oil and 2 tablespoons of vinegar. Add the chicken, stir to coat and let stand for 10 minutes, turning occasionally.
  2. Heat a grill or grill pan to medium-high heat. Remove chicken from the marinade and discard the marinade. Sprinkle the chicken with ¼ teaspoon salt and ¼ teaspoon black pepper.
  3. Brush the grill grates with grapeseed oil. Place the chicken on the grill and grill for 6 to 7 minutes per side or until the internal temperature reads 165 F on an instant-read thermometer.
  4. Slice the chicken against the grain into ½-inch-thick pieces.
  5. In a large bowl, whisk together the remaining 1 tablespoon olive oil, 1 tablespoon vinegar, honey, and the remaining ¼ teaspoons each of salt and pepper.
  6. Add the strawberries, blueberries and red onion and toss to coat. Add the arugula and gently toss to combine.
  7. Transfer the salad to a large serving platter, top with the chicken and sprinkle the feta on top. Serve immediately.
15 minutes
Prep Time
20 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
3 tablespoons L&B Extra Virgin Olive Oil, divided
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Huge Deal
$9.99 was $12.99$0.59/oz
3 tablespoons white balsamic vinegar, divided
Alessi White Balsamic Vinegar
Alessi White Balsamic Vinegar, 8.5 Ounce
$5.19$0.61/oz
4 skinless, boneless chicken breasts, halved
Bell & Evans Boneless Skinless Chicken Breasts
Bell & Evans Boneless Skinless Chicken Breasts, 1.38 Pound
$12.41 avg/ea$8.99/lb
½ teaspoon kosher salt, divided
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 16 Ounce
$2.79$0.17/oz
½ teaspoon freshly ground black pepper, divided
L&B Cracked Black Pepper
L&B Cracked Black Pepper, 1.7 Ounce
$6.79$3.99/oz
Grapeseed oil, for brushing
International Collection Grapeseed Oil
International Collection Grapeseed Oil, 8.45 Ounce
$7.99$0.95/oz
⅛ teaspoon L&B Pure Honey
L&B Pure Honey
L&B Pure Honey, 16 Ounce
$7.49$0.47/oz
2 cups hulled and quartered strawberries
Driscoll's Strawberries
Driscoll's Strawberries, 16 Ounce
2/$7 Huge Deal
$3.50 was $4.99$0.22/oz
2 cups blueberries
Driscoll's Blueberries
Driscoll's Blueberries, 1 Pint
2/$7 Huge Deal
$3.50 was $4.99$3.50/pt
½ small red onion, very thinly sliced
Red Onions
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
4 cups baby arugula
Organicgirl Organic Baby Arugula
Organicgirl Organic Baby Arugula, 5 Ounce
$4.99$1.00/oz
1 ½ ounces feta cheese, crumbled
Athenos Traditional Feta Cheese Crumbles
Athenos Traditional Feta Cheese Crumbles, 4 Ounce
$4.39$1.10/oz

Directions

  1. In a large bowl, combine 2 tablespoons of the olive oil and 2 tablespoons of vinegar. Add the chicken, stir to coat and let stand for 10 minutes, turning occasionally.
  2. Heat a grill or grill pan to medium-high heat. Remove chicken from the marinade and discard the marinade. Sprinkle the chicken with ¼ teaspoon salt and ¼ teaspoon black pepper.
  3. Brush the grill grates with grapeseed oil. Place the chicken on the grill and grill for 6 to 7 minutes per side or until the internal temperature reads 165 F on an instant-read thermometer.
  4. Slice the chicken against the grain into ½-inch-thick pieces.
  5. In a large bowl, whisk together the remaining 1 tablespoon olive oil, 1 tablespoon vinegar, honey, and the remaining ¼ teaspoons each of salt and pepper.
  6. Add the strawberries, blueberries and red onion and toss to coat. Add the arugula and gently toss to combine.
  7. Transfer the salad to a large serving platter, top with the chicken and sprinkle the feta on top. Serve immediately.