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
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