Grilled Chicken Salad
Ingredients
The Salad
-
2
medium
Grilled Chicken Breasts, diced into bite-sized pieces
-
½
cup
sliced almonds
-
½
small
red onion or 1 small shallot, thinly sliced
-
4
cups
chopped romaine lettuce
-
4
cups
baby spinach
-
8
ounces
strawberries, hulled and quartered
-
1
cup
cherry tomatoes, halved
-
2
ripe
avocados, diced
-
⅛
teaspoon
kosher salt
-
¾
cup
feta cheese
The Dressing
-
¼
cup
freshly squeezed lemon juice
-
3
tablespoons
extra-virgin olive oil
-
2
tablespoons
honey
-
1
teaspoon
Dijon mustard
-
½
teaspoon
kosher salt
-
⅛
teaspoon
ground black pepper
Instructions
- Toast the almonds in a skillet over medium heat for about 5-7 minutes until fragrant and golden.
- Soak the sliced onion in cold water to mellow its flavor.
- Whisk together lemon juice, olive oil, honey, mustard, salt, and pepper to make the dressing.
- In a large bowl, combine romaine, spinach, strawberries, tomatoes, one avocado, and drained onion.
- Add the chicken and toss with half of the dressing, adjusting the amount to your preference.
- Top with the remaining avocado, feta, and toasted almonds, and toss lightly.
- Serve immediately, with extra dressing on the side if desired.
Nutrition Facts (estimated)
Servings
4 servings
Calories
630
Total fat
42g
Total carbohydrates
32g
Total protein
38g
Sodium
20mg
Cholesterol
98mg
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