Chef Jamie’s Fetaberry Salad

Fetaberry Salad

Serves 2

Leaf Lettuce , chopped 1/2 thick 1 heart

English Cucumber, peeled, quartered 1 1/2 c

sliced

Red or Yellow Bell Pepper, chopped 1 ea

Strawberries, chopped 1 cup

Blueberries 1 cup

Red Onions, halved, sliced thin 1/4 cup or less

Feta Cheese 1/4 – 1/2 c

Oregano, dry  to taste

Black Pepper to taste

Thin Sliced Chicken 2 – 4 breasts

Kosher Saltto taste

Olive Oil2 Tbl

  1. Prepare the Honey Balsamic Vinaigrette dressing and set aside.
  1. In a large skillet pan, heat the olive oil over a medium high heat and carefully place the breasts into the pan.  Cook for about 2-3 minutes on each side until the chicken is no longer pink in the center.  Transfer to a cutting board or plate.

 

  1. Prepare all the fruits and vegetables as listed starting with the Romaine.  Separate on 2 plates and then layer the rest of the ingredients as you prepare them.
  1. Sprinkles with the desired amount of feta cheese, a little black pepper and oregano.
  1. Slice the chicken breasts and top off the salads, then drizzle with as much dressing as desired.

 Honey Balsamic Vinaigrette

Balsamic Vinegar 1/2 cup

Honey 1/2 cup

Dijon Mustard 2 T

Mayo 3/4 cup

Chili Powder 1 T

Black Pepper 1 T

Olive Oil          1 1/4 cups

  1. Combine all ingredients except for the oil with a whisk.
  1. Slowly drizzle oil into the mixture while constantly stirring with the whisk.
  1. Set aside until the vegetables & fruit are prepared.