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Strawberry Chicken Salad

Strawberry Chicken Salad with Zingy Mustard Vinaigrette

Delightful Strawberry Chicken Salad combining fresh ingredients, perfect for lunch.
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 1 hour
Total Time 1 hour 27 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1 cup Red Wine Vinegar Substitute with balsamic vinegar for a sweeter note.
  • 2 tablespoons Dijon Mustard Yellow mustard can be used as a substitute.
  • 2 tablespoons Maple Syrup Honey works well if you need a substitute.
  • 1 tablespoon Chopped Fresh Dill Weed Dried dill can be used if fresh is not available.
  • 1 teaspoon Garlic Powder You can use fresh minced garlic if you prefer.
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • 1/2 cup Olive Oil Avocado oil is a suitable substitute.
For the Salad
  • 1 pound Boneless Skinless Chicken Breast Substitute chicken thighs for a richer flavor.
  • 6 cups Romaine Lettuce Spinach or mixed greens can be substituted.
  • 1 small Red Onion Use white onion for a milder flavor.
  • 1 medium Avocado Omit if not preferred or replace with nuts.
  • 2 cups Strawberries Can be swapped with blueberries or raspberries.
  • 1/2 cup Shaved Parmesan Cheese Feta or goat cheese can be alternatives.
For Grilling
  • 2 tablespoons Avocado Oil Olive oil can also be used.

Equipment

  • grill
  • mixing bowl
  • whisk
  • knife
  • cutting board

Method
 

Dressing Preparation
  1. In a bowl, mix red wine vinegar, Dijon mustard, maple syrup, dill, garlic powder, salt, and pepper. Gradually whisk in olive oil, then refrigerate to let the flavors meld.
  2. Season the chicken with salt and pepper. Marinate in one-third of the prepared dressing for at least one hour.
Salad Assembly
  1. While the chicken is marinating, chop the romaine lettuce and red onion, slice the avocado, and quarter the strawberries.
  2. Heat your grill and brush with avocado oil. Grill the marinated chicken for 10-12 minutes or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
  3. In a large salad bowl, combine the chopped romaine, red onion, avocado, strawberries, and sliced chicken.
  4. Drizzle the reserved dressing over the salad and garnish with shaved Parmesan cheese.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 85mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 60mgCalcium: 200mgIron: 2mg

Notes

Optional: Serve with whole-grain toast for a heartier meal. Leftover salad should be stored in an airtight container in the fridge for up to 3 days.

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