Grilled Chicken and Strawberry Salad

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.

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

Directions

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.
Preheat barbecue to medium and brush chicken breasts with 5 mL (1 tsp) oil. Season with 1 mL (1/4 tsp) salt and pepper.
Barbecue chicken for 6 minutes; turn and continue barbecuing, 8 to 10 more minutes. Remove and let rest 5 minutes, 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.

Preparation time: 5 minutes

Total time: 25 minutes

Makes: 4 servings

Recipe courtesy of Walmart Live Better.

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