Grilled Chicken Salad with Strawberries and Avocado
Description
This grilled chicken salad recipe with strawberries, avocado, spinach, and romaine lettuce is topped with a sweet poppy seed dressing for summer meal.
Ingredients
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1/2 cup olive oil
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1/4 cup cider vinegar
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2 tablespoons honey
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2 teaspoons white sugar
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1 1/2 teaspoons poppy seeds
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1/2 teaspoon salt
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1/2 teaspoon ground dry mustard
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1/2 teaspoon grated onion
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1/4 cup Italian-style salad dressing
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3 tablespoons teriyaki sauce
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2 medium boneless chicken breasts
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2 cups baby spinach, torn into bite-sized pieces
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2 cups torn romaine lettuce
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2 cups hulled and sliced strawberries
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1 ripe but firm avocado, pitted and sliced into bite-sized pieces
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1/2 cup toasted pecans
Directions
1
Combine olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion in a blender; blend until smooth. Transfer dressing to a bowl or jar; cover and refrigerate before serving, at least 1 hour.
2
Meanwhile, combine Italian dressing and teriyaki sauce in a glass or ceramic bowl; add chicken and toss to evenly coat. Cover the bowl with plastic wrap. Marinate in the refrigerator before grilling, 30 to 60 minutes.
3
Preheat an outdoor grill for medium heat and lightly oil the grate.
4
Remove chicken from marinade and shake off excess. Discard remaining marinade.
5
Cook on the preheated grill until chicken is no longer pink in centers and juices run clear, 5 to 8 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cool about 10 minutes; cut into bite-sized pieces.
6
Toss chicken, spinach, and romaine lettuce together in a large bowl; gently stir in strawberries and avocado. Refrigerate until ready to serve.
7
Toss salad with dressing and pecans just before serving.