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milliliters milliliters milliliters milliliters milliliters milliliters skinless olive oil salt milliliters basil apple sweet onion walnuts Feta cheese
Viewed: 37 - Published at: 5 years agoIngredients
- 80 milliliters (1/3 cup) olive oil
- 80 milliliters (1/3 cup) sliced strawberries
- 30 milliliters (2 tbsp) white balsamic vinegar
- 15 milliliters (1 tbsp) finely chopped chives
- 10 milliliters (2 tsp) honey
- 1 milliliters (1/4 tsp) salt
- 2 skinless, boneless chicken breasts
- 5 teaspoon (1 tsp) olive oil
- 1 teaspoon (1/4 tsp) salt
- 700 milliliters (3 cups) packed baby arugula
- 240 (1 cup) fresh, coarsely torn basil leaves
- 475 milliliters (2 cups) strawberries, hulled and sliced
- 1 Granny Smith apple, thinly sliced
- 1 sweet onion, thinly sliced
- 120 mL (1/2 cup) chopped toasted walnuts
- 160 mL (2/3 cups) feta cheese, thickly sliced
Method
- 1. Whirl 80 mL (1/3 cup) oil with 80 mL (1/3 cup) berries, vinegar, chives, honey and 1 mL (1/4 tsp) salt in a blender until smooth. Season with pepper.
- 2. Preheat barbecue to medium and brush chicken breasts with 5 mL (1 tsp) oil. Season with 1 mL (1/4 tsp) salt and pepper.
- 3. Barbecue chicken for 6 minutes; turn and continue barbecuing, 8 to 10 more minutes. Remove and let rest 5 minutes, then slice.
- 4. Toss arugula with basil in a bowl and divide among 4 plates. Top with strawberries, apple, onion, walnuts and chicken. Drizzle dressing and add feta.
