Grilled Chicken Salad with Strawberries, Broccoli and Feta Cheese

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With a mild winter and warm spring this year, we are receiving an early crop of super sweet strawberries in North Carolina. As reported in today’s News and Record, Rudd Farm has already started picking berries from their 12 acre Greensboro farm. I took advantage this Sunday by taking a short trip just fifteen minutes north from Mendenhall Street to the farm for my own bucket of bright red strawberries.

It took my friend Sarah and me only a couple of steps outside the Rudd Farm stand to start devouring them. Followed by eating more strawberries on our car ride home. Windows down. Listening to Gladys Knight and the Pips. Wondering if tossing strawberries stems out the window was composting or littering.

We only made a small dent in the bucket which left me with one question. What will I do with all these strawberries? And the simple answer is, put them in everything.

Last night I made this easy grilled chicken salad with strawberries, left over crunchy fresh broccoli, feta cheese and arugula. A simple balsamic dressing pairs well with the salty bite of cheese and sweetness of the berries. Get creative with your garden with this recipe – just don’t forget the seasonal strawberries. They may only last through May.

Grilled Chicken Salad with Strawberries, Broccoli and Feta Cheese

  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons balsamic vinegar, divided
  • 2-4 skinless, boneless chicken breast halves
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 teaspoon honey
  • 2 cups halved strawberries
  • 4 cups baby arugula
  • 1 cup, chopped raw broccoli
  • 1/2 small red onion, very thinly sliced
  • 1.5 ounces feta cheese, crumbled (about 1/3 cup)

Combine 2 tablespoons oil and 2 tablespoons vinegar in a large zip-top plastic bag. Add chicken to bag; seal. Allow to marinate for several hours.

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

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, broccoli and onion to strawberry mixture; toss gently to combine. Sprinkle feta over salad. Divide salad among 4 plates; top evenly with sliced chicken.

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