Strawberry Feta salad with Chicken Breast

What you will need:

Balsamic Chicken

1 tsp. salt

1 tsp. pepper

2 tbsp. Best Yet butter

1 tbsp. Best Yet vegetable oil

½ cup College Inn chicken broth

¼ cup Alessi balsamic vinegar

1 tbsp. fresh lemon juice

3 garlic cloves, chopped

1 ½ tsp. Best Yet honey


1 pkg (5oz) mixed baby greens

1 cup sliced fresh strawberries

½ cup Athenos traditional crumbled feta cheese

3 tbsp. coarsely chopped Planters walnuts, toasted

¼ cup Kraft balsamic vinaigrette dressing

1 ½ – 2 lbs chicken breast


1. Sprinkle Chicken breasts with salt and pepper

2. Melt butter with oil in a large skillet over medium-high heat

3. Add chicken and cook 6 to 7 minutes on each side or until done.

4. Remove chicken, and keep warm

5. Add chicken broth, balsamic vinegar, lemon juice, garlic cloves and honey

and cook 5 minutes or until thickened

6. Combine all ingredients for salad except dressing in a large bowl

7. Add dressing just before serving: mix lightly

Eastside Marketplace cheat: You can use pre-cooked chicken breast from our deli department