Ingredients

80 milliliters (1/3 cup) olive oil

80 milliliters (1/3 cup) sliced strawberries

30 milliliters (2 tbsp) white balsamic vinegar

15 milliliters (1 tbsp) finely chopped chives

10 milliliters (2 tsp) honey

1 milliliters (1/4 tsp) salt

2 skinless, boneless chicken breasts

5 teaspoon (1 tsp) olive oil

1 teaspoon (1/4 tsp) salt

700 milliliters (3 cups) packed baby arugula

240 (1 cup) fresh, coarsely torn basil leaves

475 milliliters (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

Preparation

  1. 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.

  2. Preheat barbecue to medium and brush chicken breasts with 5 mL (1 tsp) oil. Season with 1 mL (1/4 tsp) salt and pepper.

  3. Barbecue chicken for 6 minutes; turn and continue barbecuing, 8 to 10 more minutes. Remove and let rest 5 minutes, then slice.

  4. 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.