Description

A vibrant and refreshing salad combining charred grilled chicken, sweet strawberries, and tangy citrus dressing over a bed of mixed greens.

Ingredients

Scale

2 large boneless, skinless chicken breasts
1 pint ripe strawberries, hulled and sliced
4 cups baby spinach or arugula
1/2 cup crumbled feta or goat cheese
1 small red onion, thinly sliced
1 ripe avocado, diced
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and black pepper to taste

Instructions

Pat chicken breasts dry and season generously with salt and pepper. Let sit at room temperature for 15 minutes.
In a small jar or bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, and a pinch of salt until emulsified.
Heat a grill pan or skillet over medium-high heat with a drizzle of oil. Grill chicken for 4-5 minutes per side until internal temperature reaches 165°F (74°C).
Remove chicken from heat and let rest for 5 minutes before slicing against the grain into thin strips.
While chicken rests, wash and dry greens, slice strawberries, slice red onion, and dice avocado.
In a large bowl, toss greens with half the dressing. Top with sliced chicken, strawberries, onion, avocado, and cheese. Drizzle with remaining dressing and serve immediately.

Notes

Soak sliced red onion in cold water for 10 minutes to reduce harshness. If strawberries are sour, macerate them with a teaspoon of sugar for 10 minutes. Store components separately in the fridge to prevent wilting and sogginess; assemble just before serving.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 14
Sodium: 350
Fat: 28
Saturated Fat: 6
Carbohydrates: 22
Fiber: 6
Protein: 32

Keywords: grilled chicken salad, strawberry salad, healthy lunch, meal prep, citrus dressing, quick dinner, gluten-free option