Grilled Chicken Salad with Strawberries and Avocado

This wonderful summer grilled chicken salad, incorporating strawberries, avocado, spinach, and romaine lettuce, is topped with a sweet poppy seed dressing.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 619 Calories

Ingredients

• 2 teaspoons white sugar
• 2 tablespoons honey
• 3 tablespoons teriyaki sauce
• 2 cups torn romaine lettuce
• 2 medium boneless chicken breasts
• 2 cups baby spinach, torn into bite-sized pieces
• 2 cups hulled and sliced strawberries
• 1 ripe but firm avocado, pitted and sliced into bite-sized pieces
• 0.5 teaspoon salt
• 0.25 cup cider vinegar
• 0.5 cup olive oil
• 0.5 teaspoon ground dry mustard
• 0.25 cup Italian-style salad dressing
• 1.5 teaspoons poppy seeds
• 0.5 cup toasted pecans
• 0.5 teaspoon grated onion

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Top salad with dressing and pecans when serving.

Step 6

Toss grilled chicken, spinach, and romaine lettuce together in a large serving bowl; gently stir in strawberries and avocado. Refrigerate until ready to serve.