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
Recipe - ST. LOUIS PARK (+Wines & Spirits)
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
- 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.
- 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.
- 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.
- Slice the chicken against the grain into ½-inch-thick pieces.
- 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.
- Add the strawberries, blueberries and red onion and toss to coat. Add the arugula and gently toss to combine.
- 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
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Alessi White Balsamic Vinegar, 8.5 Ounce
$5.19$0.61/oz
Bell & Evans Boneless Skinless Chicken Breasts, 1.38 Pound
$12.41 avg/ea$8.99/lb
Morton Coarse Kosher Salt, 16 Ounce
$2.79$0.17/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.79$3.99/oz
International Collection Grapeseed Oil, 8.45 Ounce
$7.99$0.95/oz
L&B Pure Honey, 16 Ounce
Deal
$6.49 was $7.49$0.41/oz
Driscoll's Strawberries, 16 Ounce
Huge Deal
$4.99 was $6.99$0.31/oz
Driscoll's Blueberries, 1 Pint
$7.99$7.99/pt
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Organicgirl Organic Baby Arugula, 5 Ounce
$4.99$1.00/oz
Athenos Traditional Feta Cheese Crumbles, 4 Ounce
$4.39$1.10/oz
Directions
- 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.
- 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.
- 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.
- Slice the chicken against the grain into ½-inch-thick pieces.
- 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.
- Add the strawberries, blueberries and red onion and toss to coat. Add the arugula and gently toss to combine.
- Transfer the salad to a large serving platter, top with the chicken and sprinkle the feta on top. Serve immediately.