Strawberry Chicken Salad
Yield: 8 servings
Calories: 322kcal
Delicious grilled chicken salad with an easy-to-make strawberry vinaigrette, it's the perfect summer salad.
Ingredients
Grilled Chicken
- 1 pound (454 g) boneless skinless chicken breast, [O Organics® brand]
- 1 teaspoon (6 g) kosher salt
- ½ teaspoon black pepper
- 2 teaspoons (10 ml) olive oil
Strawberry Dressing
- 1 cup (172 g) sliced strawberries
- ¼ cup (60 ml) balsamic vinegar
- 2 tablespoons (30 ml) water
- 1 tablespoon (9 g) minced shallot
- 1 teaspoon (5 ml) Dijon mustard
- 1 teaspoon (5 ml) honey
- ½ teaspoon (3 g) kosher salt
- ½ teaspoon black pepper
- ½ cup (120 ml) olive oil
Strawberry Salad
- 8 cups (273 g) romaine hearts, sliced ¾” thick [O Organics® brand]
- 1 cup (147 g) English cucumber, ½” diced
- 1 cup (172 g) sliced strawberries
- 1 (161 g) medium avocado, ¼” thick slices
- ⅓ cup (47 g) feta cheese crumbles, [Primo Taglio® brand]
- ⅓ cup (40 g) pecans
- ¼ cup (24 g) sliced red onion, ⅛” thick slices
Instructions
- Season the Chicken - Evenly season both sides of each chicken breast with salt and pepper. Drizzle ½ teaspoon of olive oil on both sides, rubbing it onto the surface to coat evenly.
- Grill the Chicken - Preheat the grill or grill pan over medium-high heat. Oil the grill grates. Place the chicken on the grill and close the lid if using a barbecue. Cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 5 to 7 minutes per side, depending on thickness.
- Slice the Chicken - Rest the chicken for 10 minutes. Cut into ¼-inch thick slices against the grain. Set aside.
- Make the Dressing - In a blender, add sliced strawberries, balsamic vinegar, water, shallots, mustard, honey, salt, and pepper. Blend on high speed until smooth, about 10 seconds. With the blender running on medium-low speed, slowly add the olive oil in a thin stream until thickened—season with salt, pepper, and honey to taste.
- Assemble the Salad - In a large serving bowl, add romaine, cucumber, strawberries, avocado, feta cheese, pecans, and red onion. Top with the sliced chicken.
- To Serve - Drizzle some dressing on top of the salad or serve on the side.
Notes
- Recipe Yield: About 10 cups salad and 1 ⅓ cups dressing.
- Serving Size: About 1 ¼ cup salad plus 3 tablespoons salad dressing.
- Storing: Store salad in an airtight container for up to 2 days. Dressing can be prepared 3 days in advance.
Nutrition
Calories: 322kcal | Carbohydrates: 11g | Protein: 15g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 589mg | Potassium: 568mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4196IU | Vitamin C: 27mg | Calcium: 69mg | Iron: 1mg
Recipe Link
Recipe Video