Chicken Strawberry Salad W Recipes

STRAWBERRY CHICKEN SALAD

Steps:

• Mix all the dressing/marinade ingredients to a bowl and refrigerate until ready to use.
• Season the chicken breast with some salt and pepper. Place it into a ziplock bag or an air-tight container and pour over 1/3 of the prepared marinade. Let it marinate in refrigerator at least an hour. Keep the remaining 2/3 of the dressing marinate in a separate container without touching the raw meat.
• Meanwhile, roughly chop the lettuce and onion. Peel and slice avocado cut the strawberries into halves.
• Next, brush the grill or a heavy-bottomed pan with avocado oil and heat over medium-high heat.
• Carefully place the marinated chicken onto the preheated grill and grill until each side is nicely golden brown and marks appear, about 10-12 minutes or internal temperature reads 165 degrees F.
• Once the chicken has finished cooking, remove from the grill and let sit for 5 minutes. Slice into 1-inch pieces.
• For assembling, place the chopped lettuce and onion into a salad bowl. Add avocados and strawberries. Place the sliced chicken on top of the veggies.
• Drizzle with the reserved dressing/marinade on top and garnish with shaved parmesan.

GRILLED CHICKEN AND STRAWBERRY SALAD WRAP

Steps:

• For the balsamic vinaigrette: Whisk together the olive oil, vinegar and salt and pepper to taste in a small bowl. Measure out 1/2 cup for the chicken and set aside; refrigerate the remaining vinaigrette for another use.
• For the chicken and wrap: Preheat a grill or grill pan.
• Place the chicken breast in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breast to a uniform thickness. Pour in about a quarter of the reserved balsamic vinaigrette, then seal the bag and toss it around to fully coat the chicken.
• Grill the chicken until it's cooked in the middle, about 5 minutes per side. Set aside to cool slightly. Dice up the chicken when it's cool enough to handle.
• Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the chicken, pecans, strawberries and green onions. Toss it gently a few times until it's all combined. Top with the crumbled goat cheese and toss a couple of times.
• Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.

STRAWBERRY CHICKEN SALAD FOR SANDWICHES

Steps:

• Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl. Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.

CHICKEN STRAWBERRY SPINACH SALAD

Steps:

• Place chicken on a double thickness of heavy-duty foil (about 18 in. x 15 in.). Combine broth and 1 tablespoon poppy seed dressing; spoon over chicken. Fold edges of foil around chicken mixture, leaving center open. Grill, covered, over medium heat until chicken is no longer pink, 10-12 minutes., In a large salad bowl, combine the spinach, romaine and strawberries. Add the chicken and remaining poppy seed dressing; toss to coat. Sprinkle with almonds.

STRAWBERRY-CHICKEN SALAD

Steps:

• Toss lettuce with next 4 ingredients in large bowl.
• Sprinkle with nuts.
• Drizzle with dressing just before serving.

CHICKEN STRAWBERRY SALAD

Steps:

• In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink. Add 1/2 cup salad dressing; cook 1 minute longer. , Place the salad greens in a serving bowl. Top with chicken, sliced strawberries and walnuts. Garnish with whole strawberries if desired. Serving immediately with remaining dressing.

CHICKEN STRAWBERRY SPINACH SALAD WITH GINGER-LIME DRESSING

Steps:

• Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.
• In a bowl, mix mayonnaise, lime juice, ginger and milk.
• Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.

STRAWBERRY CHICKEN SALAD

Steps:

• Lightly toss salad dressing with salad using two forks.
• Serve over lettuce leaves.

STRAWBERRY CHICKEN SALAD

Steps:

• In a large bowl, mix together the chicken and celery.
• In a smaller bowl, mix together mayo, lemon juice, mint, salt, and pepper; stir to combine.
• Pour over chicken and toss to coat.
• Refrigerate at least 4 hours.
• Right before serving, fold in strawberries and almonds.

COPYCAT SOUTHWEST CHICKEN SALAD

Steps:

• Place the first 5 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving., Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 3 in. from heat until a thermometer reads 165°, 5-7 minutes on each side. Let stand 5 minutes before slicing. Meanwhile, prepare corn according to package directions., Divide romaine between 2 salad bowls. Arrange chicken over romaine; top with corn, red pepper, tomatoes and beans. Sprinkle with cheese and tortilla strips. Shake dressing again; drizzle over salads. Serve immediately.