adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Grilled Chicken Salad with Strawberries and Avocado
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
95 minutes
Summer grilled chicken salad with strawberries, avocado, spinach, romaine, and sweet poppy seed dressing.
Ingredients:
  • 0.5 cup olive oil
  • 2 tablespoons honey
  • 2 teaspoons white sugar
  • 1.5 teaspoons poppy seeds
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground dry mustard
  • 0.5 teaspoon grated onion
  • 0.25 cup Italian-style salad dressing
  • 3 tablespoons teriyaki sauce
  • 2 medium boneless chicken breasts
  • 2 cups baby spinach, torn into bite-sized pieces
  • 2 cups torn romaine lettuce
  • 2 cups hulled and sliced strawberries
  • 1 ripe but firm avocado, pitted and sliced into bite-sized pieces
  • 0.5 cup toasted pecans
Instructions:
  • In a blender, blend together olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion until smooth. Refrigerate the dressing in a bowl or jar for at least 1 hour before using.
  • Mix together the zesty Italian dressing and savory teriyaki sauce in a container with a tight lid. Add the chicken to the flavorful marinade, seal the container, and let it marinate for at least 30 minutes to 1 hour before grilling.
  • Heat up the grill outdoors to medium heat and lightly grease the grate.
  • Grill the marinated chicken until juices run clear, about 5 to 8 minutes per side. Let it cool for 10 minutes, then cut into bite-sized pieces.
  • Combine the grilled chicken, spinach, romaine lettuce, strawberries, and avocado in a large serving bowl. Chill in the fridge until serving.
  • Drizzle salad with dressing and sprinkle with pecans just before serving.

Similar Recipes