Strawberry Chicken Salad Recipe

                  My wife needs this recipe so I am making this copy for her convenience.

Ingredients 

 

Grilled Chicken

• ▢1 pound boneless skinless chicken breast, [O Organics® brand]
• ▢1 teaspoon kosher salt
• ▢½ teaspoon black pepper
• ▢2 teaspoons olive oil

Strawberry Dressing

• ▢1 cup sliced strawberries
• ▢¼ cup balsamic vinegar
• ▢2 tablespoons water
• ▢1 tablespoon minced shallot
• ▢1 teaspoon Dijon mustard
• ▢1 teaspoon honey
• ▢½ teaspoon kosher salt
• ▢½ teaspoon black pepper
• ▢½ cup olive oil

Strawberry Salad

• ▢8 cups romaine hearts, sliced ¾” thick [O Organics® brand]
• ▢1 cup English cucumber, ½” diced
• ▢1 cup sliced strawberries
• ▢1 medium avocado, ¼” thick slices
• ▢⅓ cup feta cheese crumbles, [Primo Taglio® brand]
• ▢⅓ cup pecans
• ▢¼ cup 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.