Grilled Chicken Salad with Strawberries and Avocado recipe

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Ingredients

½ cup olive oil
¼ cup cider vinegar
2 tablespoons honey
2 teaspoons white sugar
1 ½ teaspoons poppy seeds
½ teaspoon salt
½ teaspoon ground dry mustard
½ teaspoon grated onion
¼ 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
½ cup toasted pecans

Nutrition Info

618.7 calories
carbohydrate: 29.3 g
cholesterol: 32.3 mg
fat: 50.7 g
fiber: 7.6 g
protein: 16.9 g
saturatedFat: 6.8 g
servingSize: -
sodium: 1107.5 mg
sugar: 19.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion in a blender. Transfer dressing to a bowl or jar and refrigerate at least 1 hour before serving.

  2. Combine Italian dressing and teriyaki sauce in a sealable container and add chicken. Seal and marinate at least 30 minutes to 1 hour before grilling.

  3. Preheat an outdoor grill for medium heat and lightly oil the grate.

  4. Remove chicken from marinade and grill until juices run clear, 5 to 8 minutes per side. Remove from heat, let cool about 10 minutes, and cut into bite-sized pieces.

  5. Toss grilled chicken, spinach, and romaine lettuce together in a large serving bowl. Gently stir in strawberries and avocado. Refrigerate until ready to serve.

  6. Top salad with dressing and pecans when serving.

Recipe Yield

4 servings

Recipe Note

This wonderful summer salad that is a meal all in one with grilled chicken, strawberries, avocado, spinach, and romaine lettuce topped with a sweet poppy seed dressing.

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