Grilled Chicken Salad with Strawberries
This grilled chicken and strawberry salad is fresh, juicy and delicious. Using in-season strawberries gives this salad a flavorful taste, perfect for lunch.
Servings: 2 people
Equipment
- cast iron skillet or grill preferred (but not necessary)
Ingredients
Grilled Chicken
- 1/2 lb boneless skinless chicken breasts or tenders (I cook a whole pound at a time and save the rest for salads the next day)
- 1 tbsp olive oil or avocado oil
- salt and pepper to taste
Salad Ingredients
- 6 cups chopped romaine lettuce (can use spinach or another favorite green)
- 1/2 cup chopped cucumber (no need to remove the skin)
- 4-6 strawberries sliced
- 1/2 medium avocado diced
- 1 tbsp red onion chopped or sliced
- optional- add walnuts on top
Homemade Salad Dressing
- 1/2 cup extra virgin olive oil or avocado oil
- 31/2 tbsp red wine vinegar
- 1/2 tsp oregano dried
- 1/4 tsp sea salt
- 1/8 tsp pepper
Instructions
Grilled Chicken
- To cook the grilled chicken, heat a skillet pan (cast iron preferred) over medium heat. Season your chicken with salt and pepper to taste. (I season both sides).
- When the pan is warmed, add 1 tbsp oil. Wait about 30 seconds then add your chicken. Make sure your chicken is spread out evenly and not overlapping.
- Cook chicken on each side for 3-4 minutes, depending on the size of your chicken. Once cooked through, set chicken aside.
Salad Dressing
- Combine all salad ingredients into a mason jar. Put the lid on a shake! This will keep for about 1 week in your refrigerator.
Salad Assembly
- Divide salad ingredients evenly among two salads. Add grilled chicken on top, followed by salad dressing. Enjoy!
Notes
Double the chicken: This recipe calls for 1/2 pound chicken breast (or tenders). I usually cook 1 pound at a time, and save the other half for a salad the following day! Works out perfectly!