Description
Grilled chicken and fresh strawberries make this spring salad a delightful meal. Sweet, savory, and satisfying!
Ingredients
Units
Scale
- 6 cups (1420 ml) Mixed Salad Greens
- 1 cup (237 ml) Sugar Snap Peas or Snow Peas
- 0.5 cups (118 ml) Fresh Peas
- 0.3 cups (71 ml) Feta
- 1 cup (237 ml) Strawberries
- 1 Avocado
- 0.25 cups (59 ml) Nuts
- 1 lbs (454 g) Chicken Breasts or Cutlets
- Salt
Instructions
- Preheat grill, grill pan, or cast iron skillet over medium-high heat and brush the grates with oil.
- Season chicken as desired and place it on the grill.
- Grill for 4-8 minutes per side, or until the chicken is cooked through and the juices run clear.
- Remove chicken from the grill and let rest for 5 minutes.
- Whisk together all dressing ingredients in a small bowl. Taste and adjust seasoning as needed.
- Combine greens, peas, and feta in a large bowl.
- Slice or dice the chicken and add it to the salad along with the strawberries, avocado, and nuts.
- Drizzle with dressing and serve.
Notes
- For optimal grilling, ensure chicken is at room temperature before cooking.
- To maintain the strawberries’ freshness, add them just before serving.
- Leftovers can be stored separately (chicken and salad) for up to 2 days; do not combine until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 15
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 8
- Protein: 35
- Cholesterol: 100