Grilled Chicken Salad with Strawberries and Feta

I struggle with calling a salad recipe a "new recipe" but I'm doing it. My blog. My rules. 

First off, I did not use white balsamic vinegar. I couldn't find it at my store so I figured I'd just go with regular balsamic. 

Secondly, I added blueberries and forgot the red onion. I chopped it. Just forgot to put it in.

Third, not a fan of arugula. Used baby Romain instead. 

So now I'm wondering if I made this recipe at all. Ah well, I'm counting it. 

Grilled Chicken Salad with Strawberries and Feta

Recipe from My Recipes

Serves 4

3 T extra-virgin olive oil, divided

3 T white balsamic vinegar, divided

4 (6-ounce) skinless, boneless chicken breast halves

1/2 tsp kosher salt, divided

1/2 tsp freshly ground black pepper, divided

Cooking spray

1/8 tsp sugar

2 c halved strawberries

4 c baby arugula

1/2 small red onion, very thinly sliced

1.5 ounces feta cheese, crumbled (about 1/3 cup)

Combine 2 tablespoons oil and 2 tablespoons vinegar in a large zip-top plastic bag. Add chicken to bag; seal. Let stand 10 minutes, turning occasionally.

Heat a grill pan over medium-high heat. Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken to pan; grill 5 minutes on each side or until done. Cut into slices.

Combine remaining 1 tablespoon oil, remaining 1 tablespoon vinegar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and sugar in a large bowl, stirring with a whisk. Add strawberries; toss to coat. Add arugula and onion to strawberry mixture; toss gently to combine. Sprinkle feta over salad. Divide salad among 4 plates; top evenly with sliced chicken.