Name: Grilled Chicken Salad with Strawberries and Avocado
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 35 min
Yield: 4 servings
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

Directions

Step 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.

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Step 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.
Step 3

Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 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.
Step 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.
Step 6

Top salad with dressing and pecans when serving.

Nutrition Facts

Per Serving:

619 calories; protein 16.9g; carbohydrates 29.3g; fat 50.7g; cholesterol 32.3mg; sodium 1107.5mg. Full Nutrition

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts