Chicken And Strawberry Salad 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 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-FETA CHICKEN SALAD WITH ROASTED STRAWBERRY-BALSAMIC DRESSING

Steps:

• Toss romaine, spinach, and kale together in a medium mixing bowl. Distribute sliced strawberries evenly on top of the greens. Arrange chicken over salad. Garnish with almond slices and feta cheese.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Arrange quartered strawberries on the prepared baking sheet. Sprinkle with sugar.
• Roast in the preheated oven until softened and golden, about 20 minutes. Let cool 10 minutes.
• Combine roasted strawberries with their juice, balsamic vinegar, olive oil, honey, mustard, garlic, salt, and pepper in a food processor; process dressing until smooth. Drizzle dressing over salad and serve.

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.

STRAWBERRY-CHICKEN PASTA SALAD

Steps:

• Place strawberries, sugar, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until serving., Sprinkle chicken with remaining salt and pepper; grill, covered, on an oiled rack over medium heat until a thermometer reads 165°. 6-8 minutes on each side., Cut chicken into slices. Divide salad mix among four plates; top with pasta, onion, chicken and strawberries. Drizzle with vinaigrette; sprinkle with pecans.

CHICKEN AND STRAWBERRY SALAD

Steps:

• In a wide nonstick frying pan, stir almonds over medium heat just until golden, about 4 minutes.
• Pour out of pan and set aside.
• Rinse chicken and pat dry.
• In small bowl, mix tarragon, garlic and oil; rub all over chicken to coat evenly.
• Place frying pan over medium heat; when hot, add chicken and cook, turning once, until meat in thickest part is no longer pink (cut to test), 8 to 10 minutes.
• In a small bowl, combine mayonnaise, lemon juice, sugar and poppy seeds; mix well.
• In a large bowl, combine salad mix, strawberries, and half the dressing; mix lightly to coat with dressing.
• Divide salad among dinner plates.
• Cut chicken on the diagonal into wide strips; set chicken alongside or on top of salad.
• Drizzle chicken with remaining dressing, then sprinkle with toasted almonds.
• Season to taste with salt and pepper.

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 AND STRAWBERRY SPINACH SALAD

Steps:

• In a small heavy saucepan or skillet, melt butter.
• Add pecans; saute 2 minutes, stirring constantly to prevent burning.
• Sprinkle with cinnamon; mix well.
• Continue cooking 2 minutes more.
• Cool on a foil-lined baking sheet.
• In a large bowl, combine spinach, fruit and chicken.
• Place on four salad plates.
• Top with pecans.
• Serve with poppy seed dressing.