Chicken Strawberry Salad with Feta Dressing
A yogurt marinade keeps the chicken juicy and the zesty feta and yogurt dressing accents sweet strawberries and vegetables wonderfully. Prepare the components ahead and put together this main course together quickly at dinner time.
Preparation Time: 20 minutesMarinating Time: 30 minutesCooking Time: 10 minutes Serves 4
1 tsp (5 mL) smoked paprika1/4 tsp (1 mL) each salt and pepper1/4 cup (50 mL) 2% plain yogurt1 tbsp (15 mL) vegetable oil500 g boneless skinless Ontario Chicken Breasts or Thighs Salad:3 oz (90 g) Ontario Feta Cheese, broken in chunks1/4 cup (50 mL) 2% plain yogurt2 tbsp (25 mL) red wine vinegar1 tbsp (15 mL) vegetable oilPinch garlic powderSalt and pepper, to taste1 head Ontario Leaf Lettuce2 cups (500 mL) cold cooked grains (barley, quinoa or brown rice)16 Ontario Strawberries, halved1 Ontario Greenhouse Sweet Yellow Pepper, choppedHalf Ontario Greenhouse Cucumber, halved and sliced In shallow dish, combine paprika, salt, pepper, yogurt and oil; add chicken and turn to coat. Cover and refrigerate for 30 minutes or for up to 1 day. Salad: In blender, purée feta cheese, yogurt, vinegar, oil and garlic powder. Season with salt and pepper. Cover and refrigerate until serving, or up to 1 day. Remove chicken from marinade; discard marinade. Place chicken on greased grill over medium heat. Grill, covered, turning chicken once, for 10 to 14 minutes, until chicken reaches internal temperature of 165°F (74°C). Transfer chicken to cutting board; let rest for 5 minutes, then slice. In medium bowl, combine grains and 1/3 cup (75 mL) of the dressing. Divide lettuce leaves among plates. Arrange grains, strawberries, yellow pepper and cucumber on top. Top with chicken. Season with salt and pepper. Serve with remaining dressing. Nutritional Information:1 ServingPROTEIN: 36 gramsFAT: 14 gramsCARBOHYDRATE: 37 gramsCALORIES: 420FIBRE: 5 gramsSODIUM: 490 mg – Printed with permission from Foodland Ontario
