Grilled Chicken & Berry Salad

Servings 4 servings
Prep Time 15 minutes


  • 3 tablespoons L&B Extra Virgin Olive Oil divided
  • 3 tablespoons white balsamic vinegar divided
  • 4 skinless, boneless chicken breasts halved
  • ½ teaspoon kosher salt divided
  • ½ teaspoon freshly ground black pepper divided
  • Grapeseed oil for brushing
  • teaspoon L&B Pure Honey
  • 2 cups hulled and quartered strawberries
  • 2 cups blueberries
  • ½ small red onion very thinly sliced
  • 4 cups baby arugula
  • 1 ½ ounces feta cheese crumbled


  1. In a large bowl, combine 2 tablespoons of the olive oil and 2 tablespoons of vinegar. Add the chicken, stir to coat and let stand for 10 minutes, turning occasionally.

  2. Heat a grill or grill pan to medium-high heat. Remove chicken from the marinade and discard the marinade. Sprinkle the chicken with ¼ teaspoon salt and ¼ teaspoon black pepper. 

  3. Brush the grill grates with grapeseed oil. Place the chicken on the grill and grill for 6 to 7 minutes per side or until the internal temperature reads 165 F on an instant-read thermometer.

  4. Slice the chicken against the grain into ½-inch-thick pieces. 

  5. In a large bowl, whisk together the remaining 1 tablespoon olive oil, 1 tablespoon vinegar, honey, and the remaining ¼ teaspoons each of salt and pepper.

  6. Add the strawberries, blueberries and red onion and toss to coat. Add the arugula and gently toss to combine. 

  7. Transfer the salad to a large serving platter, top with the chicken and sprinkle the feta on top. Serve immediately.

  8. Recipe source: My Recipes