Grilled Chicken And Strawberry Salad - cooking recipe

Ingredients

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

Preparation

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.