Strawberry Avocado Grilled Chicken Salad Recipes

GRILLED CHICKEN SALAD WITH STRAWBERRIES AND AVOCADO

Steps:

• 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.

STRAWBERRY AVOCADO GRILLED CHICKEN SALAD

Steps:

• Place all the balsamic dressing ingredients into a 1-cup Mason jar. Close the lid and shake well.
• Put the chicken breasts in a container and pour ¼ cup of the dressing over top. Turn the chicken so that it is well coated in the marinade and set it aside for ½ hour.
• While the chicken is marinating, place the spinach, arugula, strawberries, pecans, and diced avocado in a large salad bowl. Preheat your grill to medium-high.
• Remove the chicken from the marinade and place it on your BBQ. Grill the chicken for 15 minutes, turning halfway. Remove the chicken from the grill and use two forks to shred the meat into bite-sized pieces.
• Add the chicken to the salad bowl, pour the remaining dressing over the top and toss to coat. Serve right away.

STRAWBERRY-MANGO GRILLED CHICKEN SALAD

Steps:

• Pound chicken breast to an even 1-inch thickness using a meat mallet or a rolling pin; place in a resealable plastic bag.
• Whisk oil, vinegar, garlic-herb seasoning, and salt together in a small bowl. Pour over chicken and marinate in the refrigerator for at least 2 hours.
• Combine strawberries, vinegar, oil, honey, Dijon mustard, poppy seeds, and salt in a blender. Blend on high speed until smooth, 15 to 20 seconds. Refrigerate until ready to use.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade. Place chicken on the hot grill; discard leftover marinade.
• Close the grill lid and lower the heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 10 to 12 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest and cool for 10 minutes. Slice chicken on the diagonal.
• Place arugula on a large platter. Top with sliced chicken, mango, strawberries, avocado, red onion, pine nuts, and feta cheese. Drizzle with dressing and serve.

GRILLED AVOCADO AND CHICKEN SALAD

Steps:

• Preheat a grill or grill pan over medium-high heat. Clean and oil the grates.
• Halve the avocado and remove the pit but leave the skin on. Grill cut-side down until grill marks form, 3 to 5 minutes. Flip and grill 2 more minutes. Remove from the heat and let cool slightly. Once cool enough to handle, peel and chop into 1/2-inch cubes. Set aside.
• Meanwhile, shred the chicken into large pieces, using mainly the breast meat. Place in a medium bowl and set aside.
• Make the dressing: Combine the oil, mustard, honey and lemon juice in a small bowl or jar and whisk together. Season with salt and pepper.
• Divide the spring greens mix among 4 bowls or plates. Crumble the feta over the top, sprinkle with the basil, then top with the chicken and grilled avocado. Drizzle with the dressing and serve.