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.

2. 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.

3. 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.

4. Sprinkles with the desired amount of feta cheese, a little black pepper and oregano.

5. Slice the chicken breasts and top off the salads, then drizzle with as much dressing as desired.