Chicken And Strawberry Salad With Chutney Dressing Recipes

GRILLED CHICKEN SALAD WITH STRAWBERRIES AND AVOCADO

Grilled Chicken Salad with Strawberries and Avocado image

This wonderful summer salad that is a meal all in one with grilled chicken, strawberries, avocado, spinach, and romaine lettuce topped with a sweet poppy seed dressing.

Provided by *Sherri*

Categories Salad

Time 1h35m

Yield 4

Number Of Ingredients 16

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

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.

Nutrition Facts : Calories 618.7 calories, Carbohydrate 29.3 g, Cholesterol 32.3 mg, Fat 50.7 g, Fiber 7.6 g, Protein 16.9 g, SaturatedFat 6.8 g, Sodium 1107.5 mg, Sugar 19.4 g

STRAWBERRY-FETA CHICKEN SALAD WITH ROASTED STRAWBERRY-BALSAMIC DRESSING

Strawberry-Feta Chicken Salad with Roasted Strawberry-Balsamic Dressing image

A wonderfully easy summer salad, with a sweet and tangy dressing. You'll love the roasted strawberries!

Provided by Diana71

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 1h

Yield 2

Number Of Ingredients 15

Ingredients

1 cup chopped romaine lettuce
1 cup fresh spinach
1 cup chopped kale
1 cup fresh strawberries, hulled and sliced
1 cooked chicken breast, sliced
½ cup sliced almonds
¼ cup crumbled feta cheese
1 cup fresh strawberries, hulled and quartered
1 tablespoon white sugar
¼ cup balsamic vinegar
¼ cup olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
1 clove garlic, minced
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 697.6 calories, Carbohydrate 41.2 g, Cholesterol 63.7 mg, Fat 49.9 g, Fiber 6.3 g, Protein 24.7 g, SaturatedFat 10.4 g, Sodium 675.5 mg, Sugar 28.6 g

CHICKEN STRAWBERRY SALAD

Chicken Strawberry Salad image

Salads are the meal of choice when our Texas temperatures hover in the 90s. In this one, I use locally grown strawberries, fresh greens and chicken strips. It makes a light and colorful lunch on a hot summer day.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

DRESSING:
1/2 cup honey
1/2 cup red wine vinegar
4 teaspoons soy sauce
1 garlic clove, minced
1/2 teaspoon ground ginger
1/4 teaspoon salt
Dash pepper
SALAD:
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 teaspoon butter
8 cups torn mixed salad greens
1 pint fresh strawberries, sliced
1/4 cup chopped walnuts
Additional whole strawberries, optional

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.

Nutrition Facts : Calories 389 calories, Fat 12g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 549mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 5g fiber), Protein 28g protein.

CHICKEN & CHUTNEY SALAD

Chicken & Chutney Salad image

I often make this recipe and eat it at school for lunch. It makes me feel like I've ordered out from a fancy restaurant. It is wonderful as a salad or as a gourmet lunch wrap.-Michelle Sichak, Meridian, Idaho

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 carton (6 ounces) plain yogurt
1/4 cup light coconut milk
1-1/2 teaspoons curry powder
2 cups cubed cooked chicken
2 cups green grapes, halved
6 green onions, chopped
1/2 cup dried cranberries
1/3 cup mango chutney
1/4 cup slivered almonds, toasted

Steps:

In a small bowl, whisk the yogurt, milk and curry until smooth., In a large bowl, combine the chicken, grapes, onions and cranberries. Drizzle with yogurt dressing and toss to coat. Fold in mango chutney. Refrigerate for at least 1 hour., Just before serving, sprinkle with almonds.

Nutrition Facts : Calories 267 calories, Fat 8g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 208mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

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