Delicious grilled chicken salad with an easy-to-make strawberry vinaigrette, it's the perfect summer salad.
ingredient
- 1 pound boneless skinless chicken breast, [O Organics® brand]
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons olive oil
- 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
- 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
Directions
- 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.
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