Name: Grilled Chicken Salad with Strawberries and Avocado
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - ½ cup; Cider vinegar - ¼ cup; Honey - 2 tablespoons; White sugar - 2 teaspoons; Poppy seeds - 1 ½ teaspoons; Salt - ½ teaspoon; Ground dry mustard - ½ teaspoon; Grated onion - ½ teaspoon; Italian-style salad dressing - ¼ cup; Teriyaki sauce - 3 tablespoons; Boneless chicken breasts - 2 medium; Baby spinach, torn into bite-sized pieces - 2 cups; Torn romaine lettuce - 2 cups; Hulled and sliced strawberries - 2 cups; Ripe but firm avocado, pitted and sliced into bite-sized pieces - 1; Toasted pecans - ½ cup

Grilled Chicken Salad with Strawberries and Avocado

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Chicken Salad with Strawberries and Avocado

1. Olive oil - ½ cup

2. Cider vinegar - ¼ cup

3. Honey - 2 tablespoons

4. White sugar - 2 teaspoons

5. Poppy seeds - 1 ½ teaspoons

6. Salt - ½ teaspoon

7. Ground dry mustard - ½ teaspoon

8. Grated onion - ½ teaspoon

9. Italian-style salad dressing - ¼ cup

10. Teriyaki sauce - 3 tablespoons

11. Boneless chicken breasts - 2 medium

12. Baby spinach, torn into bite-sized pieces - 2 cups

13. Torn romaine lettuce - 2 cups

14. Hulled and sliced strawberries - 2 cups

15. Ripe but firm avocado, pitted and sliced into bite-sized pieces - 1

16. Toasted pecans - ½ cup

How to cook deliciously - Grilled Chicken Salad with Strawberries and Avocado

1. Stage

Combine olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion in a blender. Transfer dressing to a bowl or jar and refrigerate at least 1 hour before serving.

2. Stage

Combine Italian dressing and teriyaki sauce in a sealable container and add chicken. Seal and marinate at least 30 minutes to 1 hour before grilling.

3. Stage

Preheat an outdoor grill for medium heat and lightly oil the grate.

4. Stage

Remove chicken from marinade and grill until juices run clear, 5 to 8 minutes per side. Remove from heat, let cool about 10 minutes, and cut into bite-sized pieces.

5. Stage

Toss grilled chicken, spinach, and romaine lettuce together in a large serving bowl. Gently stir in strawberries and avocado. Refrigerate until ready to serve.

6. Stage

Top salad with dressing and pecans when serving.