Grilled chicken and strawberry salad

Prep 5 min
Total 25 min
Makes 4 Servings

This easy, no-fuss dish starts with grilled chicken right off the barbecue. Fresh strawberries and Granny Smith apples add the sweet-tart complement to this light, summer fare.



1/3 cup
1/3 cup
sliced strawberries
2 tbsp
white balsamic vinegar
1 tbsp
finely chopped chives
2 tsp
1/4 tsp


skinless, boneless chicken breasts
1 tsp
1/4 tsp
3 cups
packed baby arugula
1 cup
fresh, coarsely torn basil leaves
454-g tub
strawberries, hulled and sliced
Granny Smith apple, thinly sliced
sweet onion, thinly sliced
1/2 cup
chopped toasted walnuts
150 g
feta, thickly sliced


  • WHIRL 1/3 cup oil with 1/3 cup berries, vinegar, chives, honey and 1/4 tsp salt in a blender until smooth. Season with pepper.
  • PREHEAT barbecue to medium and brush chicken breasts with 1 tsp oil. Season with 1/4 tsp salt and pepper. Barbecue chicken for 6 min; turn and continue barbecuing, 8 to 10 more min. Remove and let rest 5 min, then slice.
  • 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.


Calories 521
Protein 25 g
Carbohydrates 24 g
Fat 38 g
Fibre 5 g
Sodium 749 mg

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Photo credit: Grilled chicken and strawberry salad.</br>Roberto Caruso.

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