Description
A quick 35-minute American salad blending smoky grilled chicken with sweet-tangy strawberry balsamic dressing, crisp romaine, avocado, and toasted pecans for a balanced, customizable dinner.
Ingredients
Grilled Chicken Breast (1 pound, boneless skinless; substitute tofu for vegan)
Kosher Salt (1 1/2 tsp total)
Black Pepper (3/4 tsp total)
Olive Oil (2 1/2 tbsp total: 1 tbsp for grilling, 1 1/2 tbsp in dressing)
Sliced Strawberries (1 1/2 cups total: 1 cup for dressing, 1/2 cup salad)
Balsamic Vinegar (1/4 cup)
Water (2 tbsp)
Shallot (1 tbsp minced; substitute red onion)
Dijon Mustard (1 tsp)
Honey (1 1/2 tsp total)
Romaine Hearts (8 cups; substitute baby spinach)
English Cucumber (details unspecified)
Avocado (details unspecified)
Toasted Pecans (details unspecified)
Instructions
Season chicken with 1 tsp salt, 1/2 tsp pepper, and 1 tsp honey.
Grill chicken seasoned with 1 tbsp olive oil for 5 minutes per side until juicy.
Whisk dressing: 1 1/2 tbsp olive oil, remaining salt/pepper (1/2 tsp salt, 1/4 tsp pepper), balsamic vinegar, water, shallot, mustard, and remaining honey (1/2 tsp).
Toss romaine, sliced strawberries, cucumber, and avocado in a bowl.
Fold in grilled chicken (sliced) before serving, or assemble at serving time.
Garnish with pecans and extra strawberries.
Notes
Make 24-hour advance: refrigerate tossed base without chicken and dressing.
For vegan: substitute tofu for chicken.
Use aged balsamic vinegar for deeper flavor.
Optional: add crumbled feta or vegan cheese.
- Prep Time: 10
- Cook Time: 14
- Category: Dinner
- Method: Grilling/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 4g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 150mg