Grilled Chicken Salad With Strawberries
Substitution Tip: This salad works just as well with spinach, baby kale or mixed greens—use what you like best.
Whirl 6 tbsp oil with 1/3 cup sliced strawberries, vinegar, chives, honey and 1/4 tsp salt in a blender until smooth. Set aside.
Preheat barbecue to medium. Brush chicken breasts with remaining 1 tsp oil. Season with remaining 1/4 tsp salt and pepper.
Oil grill. Barbecue chicken for 6 minutes. Then turn and continue barbecuing until an instant-read thermometer inserted into thickest part of breast reads 165°F, about 8 to 10 more minutes. Transfer to a cutting board and let rest 5 minutes, then thinly slice.
Meanwhile, divide arugula and basil among four plates. Top with remaining 2 cups strawberries, apple, onion, walnuts and chicken. Drizzle with dressing and top with chicken and feta.
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Last updated: January 17th, 2021
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