Grilled Chicken Salad with Strawberries and Avocado recipe
All Recipes Salad
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 caloriescarbohydrate: 29.3 gcholesterol: 32.3 mgfat: 50.7 gfiber: 7.6 gprotein: 16.9 gsaturatedFat: 6.8 gservingSize: -sodium: 1107.5 mgsugar: 19.4 gtransFat: : -unsaturatedFat: : -
Directions Grilled Chicken Salad with Strawberries and Avocado
Directions
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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.
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.
Preheat an outdoor grill for medium heat and lightly oil the grate.
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.
Toss grilled chicken, spinach, and romaine lettuce together in a large serving bowl. Gently stir in strawberries and avocado. Refrigerate until ready to serve.
Top salad with dressing and pecans when serving.