This Strawberry Chicken Salad recipe is so tasty and full of flavor. A light and healthy salad recipe that’s loaded with protein and perfect for lunch or dinner. It can be ready in just 30 minutes

 

WHY YOU SHOULD MAKE THIS CHICKEN SALAD

  • Easy to make: Without the time to marinate the chicken, it can be ready in just about 30 minutes. Cook the chicken, make the dressing, and assemble!
  • Healthy: Loaded with protein and flavor, it is made with fresh and healthy ingredients. A light and filling lunch or dinner that will keep you oh so satisfied.
  • So good: You will want to make this salad all year long whenever you can get your hands on some strawberries.

    INGREDIENTS YOU WILL NEED TO MAKE THIS SALAD

    • For the dressing: red wine vinegar, dijon mustard, fresh dill weed, garlic powder, salt & pepper, and olive oil.
    • The salad: Chicken breast, salt & pepper, romaine lettuce, red onion, avocado, strawberries, parmesan cheese, and avocado or olive oil.

      HOW TO MAKE THE CHICKEN SALAD

      • Marinade the chicken: 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 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.
      • Prepare salad: Meanwhile, roughly chop the lettuce and onion. Peel and slice avocado cut the strawberries into halves.
      • Cook chicken: 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.
      • Assemble salad:  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.
      • Serve: Drizzle with the reserved dressing/marinade on top and garnish with shaved parmesan

        TIPS

        • Cut down on time by marinating the chicken ahead or the night before. Or, marinate the chicken first and place it in the fridge before you start chopping and preparing the salad. Cook chicken when you are done with your chopping the salad. Don’t want to marinate and in a hurry? That’s fine too.
        • Use any other lettuce you have or prefer. Head lettuce, mixed greens, or spinach will work just fine.
        • We prefer avocado or olive oil, either one you use is fine.
        • Use fresh strawberries
        • Grate your own Parmesan cheese if you can.