Grilled Chicken and Strawberry Salad
This fresh, easy salad is just the thing to shake you out of your winter blues; it's also a snap to put together. We love it for a satisfying lunch or light Summer meal. This recipe makes 2 salads.
PREP TIME: 10 minutes
COOK TIME: 15 minutes
For the vinaigrette:
1/2 cup light olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
For the chicken/marinade:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon balsamic vinegar
5 ounces lettuce or baby greens, washed and dried
1/2 red onion, thinly sliced
1/2 pint fresh strawberries, hulled, washed and sliced
4 ounces crumbled Feta cheese
1/4 cup sliced almonds
Make the dressing: Combine all vinaigrette ingredients in a lidded glass jar. Shake to combine and set aside until ready to use.
Add chicken to a non-reactive glass bowl along with oil and vinegar. Cover and refrigerate for 2-3 hours.
Preheat your grill to medium-high. Grill chicken for 15 minutes, flipping once halfway through cooking. Remove from heat and let rest for 10 minutes before slicing.
To assemble the salads, place greens on two serving dishes, distributing evenly. Arrange chicken, onion, cheese, strawberries and almonds on greens. Drizzle with vinaigrette and serve immediately.