Updated Nov 24, 2014Chatelaine
white balsamic vinegar
finely chopped chives
skinless, boneless chicken breasts
packed baby arugula
fresh, coarsely torn basil leaves
strawberries, hulled and sliced
Granny Smith apple, thinly sliced
sweet onion, thinly sliced
chopped toasted walnuts
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.