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Grilled Chicken Arugula Salad with Strawberries & Feta

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4 Tbsp Olive Oil, divided
4 Tbsp White Balsamic Vinegar, divided
8 oz Boneless Skinless Chicken Breast
1/4 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Sugar
1-2 Cups Strawberries, sliced
4 Cups Arugula
1/3 Cup Feta Cheese, crumbled


  1. Combine 2 Tbsp olive oil with 2 Tbsp white balsamic vinegar in a Ziploc bag. Add the chicken and seal the bag. Knead to coat the chicken with the mixture then let sit for 10 minutes.
  2. Heat a grill pan or skillet over medium heat. Remove the chicken from the marinade and place in the hot skillet. Discard the bag and marinade.
  3. Season the chicken with salt and pepper, to taste. Cook on each side for 7-8 minutes or until cooked through and an internal temperature of 165 degrees F is reached.
  4. Remove to a cutting board and slice into strips. Set aside.
  5. Combine 2 Tbsp olive oil, 2 Tbsp white balsamic vinegar, ¼ tsp salt, ¼ tsp pepper, and ¼ tsp sugar in a mixing bowl. Whisk to combine and set aside.
  6. Assemble the salad. Divide the arugula between 2 plates. Top with sliced strawberries. Divide the chicken between the 2 plates. Sprinkle feta over the top. Drizzle the dressing evenly between the 2 plates. Enjoy!
Course: Appetizer, Appetizers, Dinner, Lunch, Poultry, Salad
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