Grilled Chicken with Strawberry Salsa

By carol gorman

Fire up the barbecue and cook up some great grilled chicken. Serve these chicken breasts with our fresh berry salsa for a fruity kick.

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Ingredients

• 1/2 1/2 1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
• 1/2 1/2 1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
• 1/2 1/2 1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
• 4 4 4 small boneless skinless chicken breasts (1 lb./450 g)
• 4 4 4 small boneless skinless chicken breasts (1 lb./450 g)
• 4 4 4 small boneless skinless chicken breasts (1 lb./450 g)
• 2 2 2 cups small strawberries, chopped
• 2 2 2 cups small strawberries, chopped
• 2 2 2 cups small strawberries, chopped
• 1/2 1/2 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/2 1/2 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/2 1/2 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 2 2 2 Tbsp. chopped fresh basil
• 2 2 2 Tbsp. chopped fresh basil
• 2 2 2 Tbsp. chopped fresh basil

Preparation

Step 1

Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast with dressing. Refrigerate 30 min. to marinate. Meanwhile, combine strawberries and remaining dressing. Refrigerate until ready to use.

Heat barbecue to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).

Transfer chicken to platter; sprinkle with cheese and basil. Serve with strawberry salsa.