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May 31, 2016

Grilled Chicken Salad with Strawberries and Feta

Nutrition Fact: May 20th  was National Strawberry Day! Strawberries are full of heart disease, diabetes, and cancer (breast, cervical, esophagus, and colon) fighting anthocyanins and flavonols (antioxidants).  They are also a great source of vitamin C (1 cup provides 113% of DRI), a powerful antioxidant that can help fight off illness, heal wounds, aid in the absorption of iron, and maintain strong teeth and bones.

Cook: 30 min

Makes Serves 4 (serving size: 1 chicken breast half and 1 cup salad)


3 tablespoons extra-virgin olive oil, divided

3 tablespoons white balsamic vinegar, divided

4 (6-ounce) skinless, boneless chicken breast halves

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

Cooking spray

1/8 teaspoon sugar

2 cups halved strawberries

4 cups baby arugula

1/2 small red onion, very thinly sliced

1.5 ounces feta cheese, crumbled (about 1/3 cup)


1. Combine 2 tablespoons oil and 2 tablespoons vinegar in a large zip-top plastic bag. Add chicken to bag; seal. Let stand 10 minutes, turning occasionally.

2. Heat a grill pan over medium-high heat. Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken to pan; grill 5 minutes on each side or until done. Cut into slices.

3. Combine remaining 1 tablespoon oil, remaining 1 tablespoon vinegar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and sugar in a large bowl, stirring with a whisk. Add strawberries; toss to coat. Add arugula and onion to strawberry mixture; toss gently to combine. Sprinkle feta over salad. Divide salad among 4 plates; top evenly with sliced chicken.

Nutrition Information per serving

Calories: 358cal, Fat: 17.3 g, Protein: 39g, Carbohydrates: 10g, Sodium: 565mg

Adapted from:

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