Grilled Chicken Salad
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Unrated
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Prep Time
25 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
630 kcal
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Course
Main Course, Salad
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Cuisine
American
Grilled Chicken Salad
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A healthy grilled chicken salad with strawberries, cherry tomatoes, and feta in a honey Dijon vinaigrette. The perfect summer salad recipe!
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Ingredients
For the Salad:
- 2 medium Grilled Chicken Breasts diced into bite-sized pieces
- ½ cup sliced almonds
- ½ small red onion or 1 small shallot, thinly sliced
- 4 cups chopped romaine lettuce about 1 large heart
- 4 cups baby spinach about 4 ounces
- 8 ounces strawberries hulled and quartered (about 1/2 pint)
- 1 cup cherry tomatoes halved (about 6 ounces)
- 2 ripe avocados diced, divided
- ⅛ teaspoon kosher salt
- ¾ cup feta cheese
For the Dressing:
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Toast the almonds: Add the almonds to a large skillet and heat over medium. Cook, stirring constantly to prevent burning, for 2 minutes. Reduce the heat to medium-low. Continue cooking and stirring until they are fragrant and just starting to turn golden, about 3 to 5 minutes more. Immediately transfer to a plate or bowl to cool.
- Place the sliced onion in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps the flavor but removes the harsh onion bite).
- Make the dressing: In a medium bowl or liquid measuring cup with a spout, briskly whisk together the lemon juice, oil, honey, mustard, salt, and pepper until evenly combined.
- In a large bowl, place the romaine and spinach. Add the strawberries, tomatoes, and 1 of the avocados. Sprinkle with salt. Drain the red onion, pat it dry, and add it as well. Add the chicken. Spoon about half of the dressing over the salad and toss to coat (I find that clean hands are an ideal tool for tossing). Assess the amount of dressing. You want the leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences.
- Add the remaining avocado, feta, and almonds. Toss again lightly to combine. Serve immediately, with extra dressing on the side as desired.
Notes
- Adapted from my Strawberry Spinach Salad.
Nutrition Information
Show Details
Serving
1of 4
Calories
630kcal
(32%)
Carbohydrates
32g
(11%)
Protein
38g
(76%)
Fat
42g
(65%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
Monounsaturated Fat
24g
Trans Fat
0.003g
Cholesterol
98mg
(33%)
Potassium
1320mg
(38%)
Fiber
12g
(48%)
Sugar
15g
(30%)
Vitamin A
7382IU
(148%)
Vitamin C
69mg
(77%)
Calcium
264mg
(26%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 630kcal | 32% |
| Carbohydrates | 32g | 11% |
| Protein | 38g | 76% |
| Fat | 42g | 65% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 98mg | 33% |
| Potassium | 1320mg | 28% |
| Fiber | 12g | 48% |
| Sugar | 15g | 30% |
| Vitamin A | 7382IU | 148% |
| Vitamin C | 69mg | 77% |
| Calcium | 264mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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