Tag: #strawberry

Balsamic Grilled Chicken and Strawberry Cobb Salad

Spring can’t come any sooner with this light and healthy favorite!

Watch me make it here: https://youtube.com/shorts/r96UcjvMP_o?feature=share

Ingredients

For the Strawberry Vinaigrette:

  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

For the salad:

  • Freshly ground black pepper
  • 1 head Romaine Lettuce, torn
  • 2 chicken breasts, grilled and sliced
  • 2 c. Sliced strawberries
  • 4 oz. Crumbled feta
  • 1 c. cooked peas
  • 1 avocado, sliced
  • 1/2 c. sliced red onion
  • Your favorite balsamic vinaigrette dressing
Directions

For the dressing:

  1. Blend strawberries, honey, apple cider vinegar, olive oil, salt, and black pepper together in a blender until smooth and set aside.

For the salad:

  1. Take chicken and marinate in honey/balsamic dressing up to 2 hours
  2. Grill chicken breasts on grill, then remove and let rest. After 20 minutes, slice chicken
  3. Place romaine in a large bowl and top with chicken, strawberries, feta, peas, avocado, and red onion.
  4. Season with salt and pepper
  5. Drizzle with dressing. Toss and serve immediately.

Strawberry Spinach Salad with Chicken and Avocado

Nothing says Summer more than this.

INGREDIENTS

Dressing:

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon golden balsamic vinegar
  • 1 teaspoon sugar
  • 1 tablespoon roughly chopped fresh tarragon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Salad:

  • 2 boneless skinless chicken breasts
  • 6 cups loosely packed fresh spinach
  • 6-8 large strawberries, hulled and quartered
  • 1 avocado, peeled, seeded and cut into chunks
  • 3-4 thinly sliced rings of red onion
  • 1/4 cup feta cheese
  • 2 tablespoons sliced almonds

INSTRUCTIONS

  1. Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.
  2. Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
  3. Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into 1/4-inch slices.
  4. Arrange the spinach, strawberries, and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.