Basil Crush olive oil ·
Meat and Poultry ·
Salads ·
Taste of Michigan gift set ·
West Michigan Blueberry balsamic ·
Grilled Chicken Berry Salad
Grilled Chicken Berry Salad
Salads
Ingredients
- 3 tablespoons Fustini's Basil Crush olive oil divided
- 3 tablespoons Fustini's West Michigan Blueberry balsamic, divided
- 4 ounces skinless, boneless chicken breasts
- salt and pepper to taste
- 2 cups strawberries, halved
- 4 cups salad greens (arugula, romaine, bibb)
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
Directions
- Combine 2 tablespoons oil, 2 tablespoons vinegar, salt and pepper in a large zip-top plastic bag. Add chicken to the bag and seal. Let stand 10 minutes, turning occasionally.
- Heat grill to medium-high heat. Remove chicken from marinade and discard marinade. Place chicken on the hot grill and cook 5 minutes on each side or until done. Cut into slices.
- Whisk the remaining 1 oil, remaining 1 vinegar, salt, and pepper to taste in a large bowl. Add strawberries and toss to coat. Add salad greens and onion to the strawberries and toss gently to combine. Add chicken slices and sprinkle feta over top before serving.
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