Strawberry Chicken Salad
User Reviews
5
Strawberry Chicken Salad
Description
Strawberry Chicken Salad brings together boneless, skinless chicken breast grilled after marinating in a mixture of red wine vinegar, Dijon mustard, maple syrup, dill, garlic powder, and olive oil. This marinade imparts brightness and subtle sweetness to the tender grilled chicken.
The salad includes roughly chopped romaine, diced red onion, sliced avocado, and juicy quartered strawberries. Shaved Parmesan cheese adds a savory contrast. Combined, these ingredients create a balance of textures and flavors, from creamy avocado to sweet berries and tangy dressing.
The grilled chicken is sliced into 1-inch pieces for easy mixing and serving. This salad can be assembled fresh for lunch or dinner and suits those who appreciate a mix of savory proteins and fresh fruit in their greens.
Storage recommendations suggest keeping leftovers refrigerated for up to three days. Variations in greens, sweeteners, and oils can be made according to preference without greatly affecting the overall flavor profile.
Ingredients
For the dressing/marinade:
- 3 tbsp. red wine vinegar
- 1 1/2 tbsp. Dijon mustard
- 1 tbsp. maple syrup
- 1 tbsp. dill chopped, fresh, weed
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper ground
- 1/4 cup olive oil
For the salad:
- 1 pound chicken breast boneless, skinless
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 1 romaine lettuce roughly chopped, head
- 1/2 red onion chopped or sliced
- 1 avocado halved, seeded, peeled and sliced
- 1 1/2 cups strawberries quartered
- 1/3 cup Parmesan Cheese shaved
- 1 Tbsp avocado oil
Instructions
- Mix all the dressing/marinade ingredients to a bowl and refrigerate until ready to use.
- Season the chicken breast with some salt and pepper. Place it into a ziplock bag or an air-tight container and pour over 1/3 of the prepared marinade. Let it marinate in refrigerator at least an hour. Keep the remaining 2/3 of the dressing marinate in a separate container without touching the raw meat.
- Meanwhile, roughly chop the lettuce and onion. Peel and slice avocado cut the strawberries into halves.
- Next, brush the grill or a heavy-bottomed pan with avocado oil and heat over medium-high heat.
- Carefully place the marinated chicken onto the preheated grill and grill until each side is nicely golden brown and marks appear, about 10-12 minutes or internal temperature reads 165 degrees F.
- Once the chicken has finished cooking, remove from the grill and let sit for 5 minutes. Slice into 1-inch pieces.
- For assembling, place the chopped lettuce and onion into a salad bowl. Add avocados and strawberries. Place the sliced chicken on top of the veggies.
- Drizzle with the reserved dressing/marinade on top and garnish with shaved parmesan.
Notes
- Leftover salad can be stored in an airtight container in the refrigerator for up to three days.
- Red wine vinegar, Dijon, maple syrup, and fresh dill combine to create a bright, tangy dressing that doubles as a marinade.
- Other greens may replace romaine, and honey can substitute maple syrup if desired.
- Grilled chicken should reach an internal temperature of 165°F to ensure safety.
- The total time excludes marinating; marinating for at least one hour is recommended for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 14g | 5% |
| Protein | 28g | 56% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 80mg | 27% |
| Sodium | 570mg | 24% |
| Potassium | 821mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1053IU | 21% |
| Vitamin C | 43mg | 48% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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