Grilled Chicken with Balsamic Strawberry and Minted Feta Salad

My friend and I were talking about what to do with all the strawberries we picked last week and she asked if I’ve ever had balsamic strawberries over ice cream.  That gave me an idea for this recipe.  The acidity from the balsamic really brings out the sweetness from the strawberry, which is complimented by the feta and mint perfectly. 

1.5 lbs boneless skinless chicken thighs

1 cup- balsamic dressing

1 cup sliced fresh or frozen strawberries (thawed, keep juice)

3 TBs balsamic vinegar

3 sprigs mint picked and chopped

½ cup crumbled feta cheese

Salt to taste

I’m personally a dark chicken meat person but if you like white meat, this recipe would work just as well.  Start by marinating the chicken in balsamic dressing for at least 2 hours. Start cooking the chicken on the grill.  The chicken should grill about 6-8 minutes per side and the internal temp should be 165 degrees. Place the balsamic vinegar in a saucepan and bring it to a boil for about 3-4 minutes.  You’ll want the smell of the vinegar to be gone and the consistency to be like syrup.  Once cooled, add to the strawberries and then mix. 

When the chicken is done, top it with the strawberry balsamic sauce, and add the feta cheese and mint on top.  Serve with rice and a vegetable.  Enjoy a little bit of summer for dinner!

On a side note, I always test out recipes on my family before I post and this was a huge hit with Kevin and Jackson.  I kind of want to make it again tonight!