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extra-virgin olive oil white balsamic vinegar skinless kosher salt freshly ground black pepper cooking spray sugar halved strawberries baby arugula red onion Feta cheese
Viewed: 40 - Published at: 2 years agoIngredients
- 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
- Cooking spray
- 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)
Method
- 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.
- 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.
- 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 4 plates; top evenly with sliced chicken.
