Strawberry Chicken Salad: Easy and healthful salad recipe made with romaine lettuce, onions, avocados, strawberries, grilled chicken, and then tossed in a scrumptious mustard vinegarette.
For The Dressing/Marinade:
three tbsp. Red Wine Vinegar
1 1/2 tbsp. Dijon Mustard
1 tbsp. Maple Syrup
1 tbsp. Chopped Fresh Dill Weed
half of tsp. Garlic Powder
half tsp. Kosher Salt
1/four tsp. Ground Black Pepper
1/four cup Olive Oil
For The Salad:
1 pound Boneless Skinless Chicken Breast
Kosher salt and pepper to flavor
1 Head Romaine roughly chopped
1/2 Red Onion chopped or sliced
1 Avocado halved, seeded, peeled and sliced
1 half of cups Strawberries quartered
1/three cup Shaved Parmesan Cheese
1 Tbsp Avocado Oil
Strawberry Chicken Salad
1.Mix all of the dressing/marinade ingredients to a bowl and refrigerate until ready to apply.
2.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 organized marinade. Let it marinate in refrigerator at least an hour. Keep the last 2/3 of the dressing marinate in a separate field with out touching the raw meat.
Three.Meanwhile, kind of chop the lettuce and onion. Peel and slice avocado reduce the strawberries into halves.
4.Next, brush the grill or a heavy-bottomed pan with avocado oil and warmth over medium-high warmth.
Five.Carefully region the marinated bird onto the preheated grill and grill until each facet is nicely golden brown and marks appear, approximately 10-12 minutes or inner temperature reads one hundred sixty five tiers F.
6.Once the chicken has completed cooking, remove from the grill and let sit down for five mins. Slice into 1-inch pieces.
7.For assembling, area the chopped lettuce and onion right into a salad bowl. Add avocados and strawberries. Place the sliced bird on pinnacle of the greens.
Eight.Drizzle with the reserved dressing/marinade on top and garnish with shaved parmesan. Enjoy!