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Receta Grilled chicken and strawberry salad

Name: Grilled chicken and strawberry salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Canadian
Ingredients: Dressing; • 80 mL (1/3 cup) olive oil; • 80 mL (1/3 cup) sliced strawberries; • 30 mL (2 tbsp) white balsamic vinegar; • 15 mL (1 tbsp) finely chopped chives; • 10 mL (2 tsp) honey; • 1 mL (1/4 tsp) salt; Salad; • 2 skinless, boneless chicken breasts; • 5 mL (1 tsp) olive oil; • 1 mL (1/4 tsp) salt; • 700 mL (3 cups) packed baby arugula; • 240 (1 cup) fresh, coarsely torn basil leaves; • 475 mL (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

de Enda Love

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Strawberries are in season in Atlantic Canada, Quebec and Ontario through the summer. Local, just-picked strawberries make a welcome addition to a light lunch or supper in this no-fuss dish. Recipe courtesy of Walmart Live Better.

For more summertime recipes or inspiration on how to incorporate fresh produce like strawberries into mealtime, head to . You can find fresh regional produce throughout the summer at Walmart.

Tiempo de Prep: 5 minutos

Tiempo para Cocinar: 20 minutos

Raciónes: 4

Fácil y Rápido

Canadian

Ingredientes

Dressing
• 80 mL (1/3 cup) olive oil
• 80 mL (1/3 cup) sliced strawberries
• 30 mL (2 tbsp) white balsamic vinegar
• 15 mL (1 tbsp) finely chopped chives
• 10 mL (2 tsp) honey
• 1 mL (1/4 tsp) salt
Salad
• 2 skinless, boneless chicken breasts
• 5 mL (1 tsp) olive oil
• 1 mL (1/4 tsp) salt
• 700 mL (3 cups) packed baby arugula
• 240 (1 cup) fresh, coarsely torn basil leaves
• 475 mL (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

Direcciones

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.